Baked French Toast Recipe

From Dorothy McNett's Recipe Book.

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See Also: Breakfast and Brunch

Baked French Toast

from Dorothy McNett's Recipe Book at

14 slices cinnamon-raisin bread
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 crystalline brown sugar
4 cups milk or half and half
1 tablespoon real vanilla
powdered sugar for sprinkling
3 cups fresh berries or other cut up fruit

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 berries.

Recipe created 1994-05-03.

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