"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Baked French Toast Recipe

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This recipe for Baked French Toast, by , is from Busy Home One Pot, Make Ahead, Instant Pot Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



C butter (one stick)
1 C packed brown sugar (reduce sugar and add in molasses for a bolder taste)
6 slices French Bread (I often use Texas Toast thick bread, but again any will do)
5 eggs
1 C half and half (milk, or soy milk can also be used)
1 tsp. vanilla extract
tsp. cinnamon
tsp. nutmeg
dash of cloves
Optional: to C of pecans or walnuts, chopped

1. Melt the butter, add in brown sugar and spices. If adding nuts, include them here too. stir until sugar is dissolved. Pour into a 9X13 baking dish. Spread it around to coat the entire bottom of the dish.

2. Arrange a single layer of the bread in the baking dish, covering the bottom of the dish.

3. Wisk together the eggs, half and half, and vanilla. Pour over the bread. The mixture should almost cover the bread. if you need more liquid, wisk additional milk and egg together and pour over.

4. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

5. Pre-heat oven to 350 remove the dish from the refrigerator and bring to room temp.

6. Bake uncovered 35-40 min until puffed and lightly browned.




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