Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup brown sugar
- 1/2 cup butter
- 2 tablespoons corn syrup
- 12 slices sandwich bread
- 6 eggs; beaten
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- =
Directions
Mix and cook sugar, butter and corn syrup in a saucepan over medium heat. Stir until mixture thickens. Pour mixture into a baking dish. Place slices of bread on top of mixture. In a bowl, mix eggs, milk, vanilla and salt. Pour evenly over bread slices. Cover the baking dish and refrigerate overnight. The next day, back the syrup-covered bread (without the cover) at 350°F for 40 minutes or until lightly browned. Serve this delicious dessert-snack to 6 kids.