Breakfast - Cream caramel toasts
Melt butter totally, and add enough brown sugar so it makes a paste and there is no more liquid butter floating.
Pour the mixture on the bottom of a 9X13 pyrex pan.
Layer the toasts on top of it and make 2 layers.
Mix eggs, milk and ½ and ½ and pour on top. Refrigerate overnight.
Cook for 40 minutes in a 350 oven and make sure it cools at least 15 minutes before serving so the bottom is well caramelized.
Serve with fruit, yogurt and or whipping cream.
1 stick of butter
About 1 cup of brown sugar
1 loaf of cinnamon raisin bread
1 ¼ cup of half and half
1 ¼ cup of milk 4 eggs
1006 Taylor Street
Eugene, Oregon 97402