This recipe for Baked French Bread, by Penny Taylor, is from Pfeiffer Pfamily Cookbook 2011,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 loaf French bread 8 eggs 2 cups half & half 1 cup milk 2 Tbsp. sugar 1 tsp. vanilla 1/4 tsp. cinnamon 1/4 tsp. nutmeg Dash salt Maple syrup
Slice bread into 20 slices and arrange in a buttered 9 X 13 baking dish in 2 rows, overlapping. Combine above ingredients and beat until blended, but not frothy. Pour over bread and spoon between slices. Cover and refrigerate overnight. Bake at 350º for 40 min. or until light golden. Serve with maple syrup.
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