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Overnight French Toast
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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
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. *Editor's Note: If cinnamon-raisin bread
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |