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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Baked Vanilla Toast

This dish is so rich it almost qualifies as dessert. It will tie up your oven for more than an hour, but it's worth it. You'll need a 10- to 12-ounce loaf of bread, crusts optional. To make sure you have the right number of bread slices, fit them into the 9-by-13-inch pan before toasting. They will shrink when they toast.

12 to 14 (1-inch-thick) slices French or Italian bread
1 1/2 cups water
1 1/2 cups whipping cream
1 cup plus 1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons pure vanilla extract
About 1 cup half and half or additional whipping cream, optional

Preheat oven to 350 degrees. Arrange bread slices 1 inch apart on large ungreased cookie sheet. Bake until bread is crisp and golden, 15 to 20 minutes.

Meanwhile, combine water, 1 1/2 cups cream, 1 cup sugar, cinnamon and salt in a medium saucepan. Cook, stirring occasionally, over medium-high heat until mixture comes to a boil. Remove from heat and let stand until toast is ready.

Lightly grease a 9-by-13-inch baking pan. Arrange toast slices over bottom of pan. Stir vanilla into cream mixture. Spoon 2 spoonfuls of hot mixture over each slice of toast; repeat process, then pour remaining mixture over all the toast. Bake 1 1/4 hours, or until all the liquid is absorbed.

Remove from the oven and sprinkle tops of toasts with remaining 1 tablespoon sugar. Broil 5 inches from heat source until toast surfaces are browned and caramelized. Serve hot; pass pitcher of cream as an accompaniment. Makes 6 servings.

"The Food Lover's Guide to Chocolate & Vanilla" by Sharon Tyler Herbst

Thursday, May 04, 2000



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