Monday, October 20, 2008
Baked French Toast
Occasionally I buy some artisan bread at a co-op, and I needed to use up last week's so instead of "Muffin Monday" I made a baked French toast. An alternative title for the post could be, how sweet it is.
Slice bread into 1-inch thick slices; enough bread to fit in the bottom of a 9 x 13 pan. I put it in the pan to get the right amount, and then remove it.
Grease the pan with cooking spray.
Melt 1/2 cup butter.
Mix in 1/2 cup sugar and 1/2 teaspoon cinnamon.
Spread this mixture into the pan.
Beat 3 eggs, add 1 cup milk, and beat together.
Pour into 7 x 11 pan (or whatever you have).
Dip bread slices in the mixture and then place them in the larger pan.
You may refrigerate this overnight, for a few hours, or bake immediately for 25 minutes in a preheated 350º F. oven.
If you can take a little more sweetness, serve with warmed maple syrup.
Not a dish we have very often, but it is a real supper or breakfast treat when we do. Very, very good.