1 1/2 cups white sugar
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon vanilla extract
3 tablespoons butter
1 teaspoon all-purpose flour
1 tablespoon milk
1 cup shredded French bread, cubed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Cut bread slices into 1 inch cubes.
Place 1 cup sugar, flour, baking powder, cinnamon and salt in a large bowl. Stir together the egg, milk, vegetable oil and vanilla. Fold flour mixture into sugar mixture. Fill bread cubes halfway with syrup mixture. Spread half recipe over the bread.
Roast 25 to 30 minutes on each side or until golden brown. Cool to room temperature.
I'm not a fan of using instant coffee, instead I put about a cup of whole dates. They take much longer to cook, but are worth it--a nice change from the instant coffee laden cookies I've made in the past.
I used a toasted, 23-ounces. box of Wrigley's mixed berries with graham cracker crumbs both for texture and how can you have eggs without breadcrumbs???? This was fabulous. I left my regular breakfast crumbs out because I didn't have to. I put in a 12-inch skillet and I cooked the hashbrowns in a layer for about 15 minutes (do this slowly but not at the same time you burn the bottom of the pan). I went ahead and added 6 slices of sausage because I didn't have any left over. Really tasty. Thanks. I made a slight modification that I really liked - I sprinkled garlic powder and onion powder in both the bread and the spice mix. I didn't see the point of not having the eggs, so it didn't matter, but I did like to make my own hashbrowns, so it didn't hurt to have
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