Upside Down French Toast

Upside Down French Toast

6 large eggs

1 C. milk

2/3 C. fruit juice, such as apple juice or orange juice

1 T. vanilla extract

1 T. ground cinnamon

Pinch of ground nutmeg

Pinch of ground cardamom (optional)

Pinch of salt

6 C. stale bread cut into cubes (you can also use day old muffins in place of some or all of the bread cubes)

1/2 C. butter, melted

3/4 C. firmly packed brown sugar

About 2 C. of your choice of raspberries, blueberries, sliced strawberries, sliced peaches, and-or pineapple pieces

In a large bowl, stir together the eggs, milk, juice, vanilla, spices, and salt until blended. Add the bread cubes and toss to coat. Let mixture stand for 20-30 minutes to allow the bread to absorb the moisture.

Lightly butter a 13 x 9-inch baking pan. Add the melted butter and top evenly with the brown sugar; arrange the fruits over the sugar. Place the bread mixture on top and press down gently. Cover and refrigerate overnight.

Preheat oven to 350° F. Uncover and bake for about 45 minutes or until cooked through. Invert to serve and cut into rectangles.

Serves eight.


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