Breakfast

OVER NIGHT FRENCH TOAST

  • 1 long French Bread, long
  • 6 large Eggs
  • 2 1/2 cups Milk
  • 1 tablespoon Sugar
  • 1/2 teaspoon Salt
  • 2 teaspoons Vanilla
  • 1 1/2 tablespoons Butter

    • Cut loaf of bread into 8 1" slice.

    Butter a 2 quart or 9x11 baking dish.

    Arange sliced bread in single layer in buttered dish.

    Beat together eggs, milk, sugar, salt and vanilla. Pour over bread.

    Cover and refrigerate up to 24 hours.

    When ready to prepare. uncover dot with pieces of butter.

    Bake at 350° for 45-50 minutes, or untill puffy.

    Let stand 5 minutues before serving.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cleo Taylor of Logan, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!