"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

French Toast Loaf Recipe

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This recipe for French Toast Loaf, by , is from Momma Whitley's Munchies II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jill Whitley


12 Slices Texas Toast
4 Eggs
2 Sticks Unsalted Butter, Cut Into Pats and Chilled
1 1/4 Cup Heavy Cream
1 Cup Brown Sugar
1 1/2 Teaspoons Cinnamon, Divided
1 Teaspoon Vanilla
1/4 Teaspoon Nutmeg
Powdered Sugar, Garnish

Spray a 9x5 loaf pan with cooking spray and set aside.

In a medium bowl, combine brown sugar with 1 teaspoon cinnamon and nutmeg. Mix well.

Cut bread slices into 1 1/2-inch strips and lay down a layer of bread strips inside loaf pan.

Sprinkle 1/3 of brown sugar mixture over the layer of bread, then add a layer of butter pats over the sugar, using 1/3 of the butter.

Repeat with another 2 layers of bread, sugar and butter. Press down on bread with your hands to make sure it is compacted.

In a large bowl, beat together the eggs, heavy cream, vanilla and remaining cinnamon.

Pour batter slowly over the loaf, making sure to allow time for the bread to absorb all the liquid. Pay attention to the corners of the pan.

Cover pan with plastic wrap and refrigerate overnight.

Preheat oven to 325. Remove plastic wrap, cover pan with aluminum foil, and bake (on a rimmed baking sheet) for 1 hour.

Uncover and bake for another 20-25 minutes.

Remove from oven and let rest 10 minutes. Place serving plate face down on top of loaf pan and invert loaf.

Slice and serve, garnished with powdered sugar.




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