French Toast
This is a requested favorite of our children. This is the easiest and fastest way to make French Toast for a large family.
Oven Baked French Toast
1 loaf of French bread, cut in two inch cubes (I use odds and ends of regular bread heels and slices that have been leftover from toast at breakfast. I throw them in a baggy in the freezer until I have the equivalent of a loaf of bread.)
8 eggs
3 c milk
4 t sugar
3/4 t salt
1 T vanilla
1/2 c cinnamon/sugar mixture (1/2 c. sugar, 2 t cinnamon)
Place bread cubes tightly in greased 13x9. Beat eggs, milk, sugar, salt and vanilla. Pour over bread; cover. Refrigerate 6-36 hours. Bake uncovered at 350 for 45 minutes. Remove, baste w/butter. Sprinkle generously with cinnamon/sugar mixture. Return to oven for 5-10 minutes. Serve with applesauce on the side. (My kids dip their bites in the applesauce.)
Special Note: Though this is crisp on top, I've found some who don't care for 'soggy bread texture' do not like this recipe. They generally aren't big fans of traditional French Toast either.
Oven Baked French Toast
1 loaf of French bread, cut in two inch cubes (I use odds and ends of regular bread heels and slices that have been leftover from toast at breakfast. I throw them in a baggy in the freezer until I have the equivalent of a loaf of bread.)
8 eggs
3 c milk
4 t sugar
3/4 t salt
1 T vanilla
1/2 c cinnamon/sugar mixture (1/2 c. sugar, 2 t cinnamon)
Place bread cubes tightly in greased 13x9. Beat eggs, milk, sugar, salt and vanilla. Pour over bread; cover. Refrigerate 6-36 hours. Bake uncovered at 350 for 45 minutes. Remove, baste w/butter. Sprinkle generously with cinnamon/sugar mixture. Return to oven for 5-10 minutes. Serve with applesauce on the side. (My kids dip their bites in the applesauce.)
Special Note: Though this is crisp on top, I've found some who don't care for 'soggy bread texture' do not like this recipe. They generally aren't big fans of traditional French Toast either.
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