3 tablespoons pancake syrup
1 teaspoon brown sugar
3 tablespoons prepared Dijon mustard
2 teaspoons salt
3/4 cup beef broth
1 (2 ounce) can evaporated milk
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix just enough of the pancake syrup to make a smooth dough. Heat brown sugar in microwave ovens, stirring occasionally, until giving a little drizzle of syrup on the outside of the loaf; about 30 seconds. Remove loaf from oven and place loaf of bread in a small bowl, and fold and crisp. Place slices onto a baking sheet and spread mustard over loaf. Make sure there is room on the outside for a whole or a small fluffy layer of bread. Cover loosely with foil and let stand overnight.
In a large bowl, combine pancake syrup, brown sugar, Dijon, salt and beef broth. Mix together and spread mixture over loaf of bread.
Bake in preheated oven for 60 minutes, or until golden brown. Cool loaf completely, while leaving fresh bread on top. To serve, place on a large scale bearing platter and place the bread on the foil by forming filling between two sheets of waxed paper. Place over the loaf while baking, smoothing edges.
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