Overnight French Toast
Country Woman
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Meet the Cook: Youngsters who won't eat eggs cooked the traditional ways "go crazy" for this breakfast dish. I should know - I have four children, ages 13 and 17.
-Catherine Buehre, Weeping Water, Nebraska
SERVINGS: 6-8
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 10 min. + chilling Bake: 45 min.
Ingredients:
- 1 loaf (1 pound) unsliced cinnamon-raisin bread
- 5 eggs
- 2 egg yolks
- 1 cup half-and-half cream
- 3/4 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon maple flavoring
- 1 teaspoon vanilla extract
- 3 cups milk
- 1/4 cup butter, melted
- Fresh strawberries or maple syrup, optional
Directions:
Slice ends from bread and discard or save for another use. Slice remaining loaf into eight 1-in. slices and arrange in the bottom of two greased 8-in. square baking pans.
In a large bowl, beat eggs, yolks, cream, brown sugar, pie spice and flavorings. Gradually add milk, beating until well blended; pour over bread. Cover and chill overnight.
Remove from the refrigerator 30 minutes before baking. Drizzle with butter. Bake, uncovered, at 350° for 45-60 minutes or until a knife inserted near the center comes out clean. Serve warm; top with strawberries or syrup if desired. Yield: 6-8 servings. *Editor's Note: If cinnamon-raisin bread is unavailable, substitute raisin bread and add 1/4 teaspoon ground cinnamon to the egg mixture.