Baked French Toast

Baked French Toast [Amy Elmore]

1 cup brown sugar
½ cup butter
2 Tbsp. light corn syrup

1 loaf French bread cut into 1 inch thick slices

5 eggs
1 ½ cups milk
1 tsp. vanilla

Place first 3 ingredients in medium size saucepan and heat over medium heat. Spray 9x13 inch baking dish with nonstick vegetable oil. Pour hot mixture into baking dish. Place sliced bread over mixture, pushing bread together closely to get more slices into dish.

Mix eggs, milk and vanilla and beat slightly. Pour over bread. Make sure each piece is covered.
Cover baking dish with saran wrap and refrigerate overnight.

In morning, preheat oven to 350 degrees and place uncovered dish in oven for 30 minutes. May be served directly from dish or turned over and served onto plates. Serves 8 - 10.

Easter Nests

Ingredients:
* 6 oz good-quality dark chocolate roughly chopped
* 4oz Rice Krispies
* 72 mini chocolate eggs
* Cupcake papers or ring molds

Directions:
Melt the chocolate in a heatproof bowl over a saucepan of hot water. Bring just to a boil, turn off of the heat and allow the chocolate to melt in the bowl. Stir in the Rice Krispies.

Spoon the mixture into cupcakes cases. Flatten a little and make a well in the centre. Fill each one with three speckled mini chocolate eggs. Allow to set and hide from the growu-ups!

Recipe courtesy of Hostess with the Mostess