Baked French Toast for a Party Brunch! Recipe

From Dorothy McNett's Recipe Book.

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Baked French Toast for a Party Brunch!

From Dorothy McNett's recipes at Can be made ahead and served warm, or room temperature.

14 slices cinnamon-raisin bread, or any flavorful bread of choice
1/2 cup unsalted butter, melted
4 whole eggs
2 egg yolks..(or use 8 egg whites instead of the whole eggs and egg yolks)
3/4 cup raw sugar
4 cups milk or half and half
1 tablespoon vanilla extract of vanilla bean paste
powdered sugar for sprinkling
3 cups fresh berries or grapes, etc....

Brush both sides of bread with melted butter and arrange slices evenly in the bottom of a buttered 9 by 13 inch pan, or 3 quart oval roasting pan. In batter bowl, whisk the eggs, sugar, milk, and vanilla. Pour this mixture over the bread, making sure that each slice is evenly moistened. Bake at 350 degrees for 25 minutes, or until custard is set and top is lightly browned. Let cool in the pan on a wire rack for 15 minutes. Cut into squares. Sprinkle with powdered sugar and serve with fruit.

Recipe created 1994-05-03.

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