Granny Knott’s Baked Toast

(From mystery novelist Margaret Maron)

First mentioned in High Country Fall, many have asked about Granny Knott’s

baked toast, a homely variation of French toast. Kezzie’s mother was way too busy

to make individual servings or measure anything. She cooked “by guess and by

golly,” so adjust according to the number of hungry mouths you have to feed! Best if made the night before and refrigerated until morning.


INGREDIENTS


Loaf bread cut into 1” slices


3 Eggs

2 cups Milk

1 cup Brown sugar

1 stick Butter

¼ cup Maple syrup, honey or molasses

Vanilla to taste


DIRECTIONS


1. Butter a large casserole dish (approx. 9 x 12") and cover the bottom

with the brown sugar.

2. Melt butter and stir in honey, maple syrup or molasses, then drizzle that over the sugar.

3. Lay bread atop the sugar, leaving no spaces between. (Tear extra slices to fill in the cracks.)

4. Beat eggs, milk and vanilla and pour over the bread slices, completely covering them.

5. Sprinkle on a little more brown sugar and drizzle melted butter over the top.

6. Cover with plastic wrap and refrigerate overnight.

7. Bake at 350º for thirty minutes or until the sugar caramelizes on the bottom and the top is well browned. An inserted knife should come out clean.

8. Serve immediately to 6 hungry people. (Do not ask about carbs or calories!)

Enjoy!