"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked French Toast Recipe

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This recipe for Baked French Toast, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Oakes
Added: Sunday, May 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf French bread
3 eggs
1 c. Half & Half
2 T. sugar
1 tsp. vanilla
1/4 tsp. salt
4 c. Corn Flakes or Special K Cinnamon Pecan Cereal
1 tsp. cinnamon

Directions:
Directions:
Cut French bread into 1 1/4" slices. Combine eggs and Half & Half, sugar, vanilla and salt in a bowl and mix well. Place cereal and cinnamon in a shallow dish. Dip bread slices into egg mixture, then into cereal mixture. Place on a greased cookie sheet; cover and freeze for 1 to 2 hr., longer if desired.

When ready to serve, preheat oven to 425 and bake for 15-20 min. Garnish with sliced strawberries, bananas, hot maple syrup and whipped cream or any of your favorites. Great for a brunch setting.

Personal Notes:
Personal Notes:
Marcia is the daughter of Glynn and Johnette (Hollenshead) Oakes and the granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead.

 

 

 

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