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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Overnight French Toast Recipe

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This recipe for Overnight French Toast, by , is from The Reynolds Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cousin Stephanie Williams


1 Loaf Sourdough Bread (Pepperidge Farm® 1.5 lb. Loaf)
8 Eggs
2 c. Milk
½ c. Heavy Cream
2 tbsp. Vanilla
¾ c. Sugar
½ c. All Purpose Flour
½ c. Brown Sugar packed
1 tbsp. Cinnamon
¼ tsp. Salt
1 stick cold Butter, cut into pieces

Grease 9x13 pan with butter.
Tear bread into chunks and place in pan.
Mix Eggs, Milk, Cream, Sugar and Vanilla.
Pour mix evenly over bread.
Cover tightly and refrigerate overnight.
In a medium bowl mix Flour, Brown Sugar, Cinnanmon and Salt. Cut in Butter. Place in Ziploc® bag and put in refrigerator.
Next morning, sprinkle crumb mixture over top of bread-milk mixture in pan.
Bake at 350º for 1 hour.

Serve with Bacon, Sausage, Pancake Syrup, Fruit or Orange Juice.

Personal Notes:
Personal Notes:
Stephanie is the wife to Aunt Pansy's son, Justin.




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