OVERNIGHT FRENCH TOAST
1 long French loaf 8 lg. eggs 3 c. milk 4 tsp. sugar 3/4 tsp. salt 1 tbsp. vanilla 1/3 c. melted butter Grease well two 13x9x2 inch baking pans. Cut bread into one inch thick slices. Arrange in one layer in pans. Beat together eggs, milk, sugar, salt and vanilla. Pour over bread. Cover with foil. Refrigerate up to 24 hours. To bake--uncover pans and drizzle with melted butter. Place pans in cold oven. Set oven at 350 degrees. Bake 45 or 50 minutes--until bread is puffy and light brown. Let stand 5 minutes before serving. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
