Interesting French toast recipe. I've always done mine on top of the stove in a frying pan with a single layer of bread. Nothing against cinnamon I just don't care for it so don't use it. I use Texas toast (bread) or French bread.
----- Original Message ----- From: rebecca manners via Cookinginthedark <cookinginthedark@acbradio.org> To: cookinginthedark@acbradio.org Date: 07/12/2016 1:52 pm Subject: [CnD] question about a French toast recipe > > > Hi everyone. > > I tried this recipe a while back. When I had to put the bread in the pan, I > noticed that all whole slices didn't fit. I either had to cut or tear some of > them in half. Could I cube the bread before adding it? > > The recipe is pasted below. > > Thanks for any suggestions. > > Becky Manners > > oven-baked French toast > 1/2 can. butter, melted > 3/4 can. brown sugar > 1 tbsp. ground cinnamon > 12 slices bread > 6 eggs > 1/2 can. milk > pinch salt > Coat 9 x 13 dish with butter. Spread any remaining butter over bottom of > dish. > Sprinkle cinnamon and brown sugar evenly over butter. > Arrange bread in two layers over brown sugar mixture. > Beat eggs, milk and salt in bowl. Pour over bread. > Cover and refrigerate overnight. > Preheat oven to 350. Bake in oven until golden brown or about thirty minutes. > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
