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This recipe for FRENCH TOAST ~ OVERNIGHT, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, October 9, 2008


1 c. butter (2 sticks)
1 c. brown sugar
1/2 c. honey
8 - 10 Italian bread slices, or toasting bread
8 - 9 eggs
1 tsp. cinnamon
1 tsp. vanilla
1 3/4 c. whole milk or Half 'N Half
1/4 c. Brandy (optional)

Melt butter in saucepan. Add brown sugar and honey, whisk and bring to full boil. Cook 3 minutes over medium heat until sugar is dissolved. Pour into greased baking dish. Cover with bread slices or cubes. (Raisins, dried apricots, cranberries and slivered almonds can also be added.)

In a large mixing bowl, beat eggs, then add milk, vanilla and brandy. Pour over bread. Sprinkle with cinnamon, then cover and refrigerate overnight.

Preheat oven to 350.
The next morning uncover and bake for 45 minutes. Cut into squares and place upside down on plate so sugar mixture is on top. Dust with powdered sugar before serving.




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