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Baked French Toast Recipe

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This recipe for Baked French Toast, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patrice Dirksen
Added: Sunday, March 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (13 to 14 inch-long) loaf of soft crust supermarket Italian bread
about 1/2 stick (1/4 c.) butter, softened
2 large eggs
1 2/3 cups whole milk
3 T. sugar
Accompaniment: maple syrup

Directions:
Directions:
Cut 12 (1 inch thick) diagonal slices from bread, reserving ends for another use.

Generously butter 1 side of each slice and arrange slices, buttered side up, in 1 layer in a buttered 13- by 9-by 2-inch baking dish, squeezing them slightly to fit if necessary.

Whisk together eggs and milk, then pour evenly over bread. Chill, covered, until bread has absorbed all of liquid, at least an hour or up to a day if desired.

Preheat oven to 425F.

Take out of refrigerator, bring mixture to room temperature and sprinkle with sugar.

Bake uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.

Number Of Servings:
Number Of Servings:
about 6
Preparation Time:
Preparation Time:
Active time:15 minutes. Start to finish: about 2 1/4 hrs
Personal Notes:
Personal Notes:
Great Breakfast for Company! It makes French Toast much more impressive. If you make it the night before, remember to take it out of the refrigerator for at least a half hour (so it won't be so cold) or it will take quite a bit longer to bake.

 

 

 

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