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Thursday, June 2, 2011

Baked French Toast

French Toast has always been a favorite of mine...morning, noon or night...with syrup, with strawberries and cream, with cream cheese...with ANYTHING! I ran across this recipe for "Baked French Toast" and KNEW it was a "must try". As I ate my breakfast, each bite made my mouth give a BIG "mmmmmm". I honestly had to contain myself from eating the entire pan by myself. It really and truly is divine and you will want to eat MORE than just one too...after which you will then understand why I was tempted to make an utter PIG of myself (I didn't, but I thought about it). We had 3 pieces left over and they warmed up very nicely for a snack the next day *smile*....so don't throw away any leftovers or you'll regret it later. Eat up and ENJOY them as much as I did!

Baked French Toast

1/2 c. BUTTER, melted
12 slices thick bread (I used homemade, don't use store bought...it will go soggy...but French bread or deli bread would work great)
1 1/2 c. brown sugar
2 t. cinnamon
2 t. vanilla
1/2 t. nutmeg
5 eggs
1 1/2 c. heavy cream

Pour melted butter into 9x13 baking pan. Combine spices and brown sugar, stir with a fork and mix well. Whisk eggs, cream and vanilla. Place 6 slices bread on the bottom of baking pan. Sprinkle half the brown sugar mixture over bread. Top with remaining 6 slices of bread. Pour cream and egg mixture over bread, making sure all the bread is covered. Sprinkle with remaining brown sugar mixture. Cover and refrigerate overnight (this is a MUST otherwise it won't turn out). In the morning, keep French Toast covered (with foil) and bake at 350 degrees for 30 minutes. After 30 minutes of baking, uncover and bake for 15 more minutes or until French toast is set and browned (mine actually had to cook for about 10 minutes longer). Serve with maple syrup and a dollop of whipped topping if desired.


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