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Cheryl's French Toast Casserole Recipe

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This recipe for Cheryl's French Toast Casserole, by , is from , 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!

Jan Baggett


1 10 oz. Loaf of Long Thin French Bread
8 Eggs
3 C. Milk
C. Sugar
tsp. Salt
2 T. Vanilla
2 T. Butter, Cut into 5 parts
tsp. Cinnamon

Grease a 13x9 baking dish. Cut bread into 18 1" slices. Arrange slices in one layer in the baking dish.
Beat eggs, milk, sugar, salt & vanilla in a large bowl. When mixed thoroughly, pour over the bread slices. bread will float on top of the liquid. Cut each pat of butter into 4 pieces. Dot each slice of bread with a piece of butter. Sprinkle cinnamon over slices. Cover and refrigerate overnight.

Place dish, uncovered in a cold oven. Turn oven on to 325 and bake for 45-60 minutes, or until bread is puffy and light brown. Remove from oven and let it sit for 5 minutes. Bread will rise to top with custard on the bottom of dish. Serve with syrup.




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