"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

BAKED FRENCH TOAST Recipe

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This recipe for BAKED FRENCH TOAST, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Simmons
Added: Wednesday, May 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Loaf Sliced French Bread (crust removed)
9 Eggs
1 Qt. Half & Half
1 Can Raspberry Pie Filling (20 oz.)
2 c. Splenda or 3 c. sugar
Splash of vanilla

Directions:
Directions:
Cut bread into chunks and divide bread into 2 parts. Place 1 part into a 9"x13" or larger Pam© sprayed casserole pan and spread pie filling on top. Follow with remaining bread. In another bowl, mix eggs, half & half, sugar (or Splenda©) and vanilla together. Pour over bread. This can be made ahead and let sit in the refrigerator overnight. Bake at 350º for 1 1/4 to 1 1/2 hours, until pudding is set and browned. Check after 1 hour to make sure it doesn't over cook.

 

 

 

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