- 9 unsliced loaves (1 pound each) day-old French bread
- 9 dozen Eggland's Best Eggs
- 2-1/2 gallons milk
- 2 cups sugar
- 1 cup vanilla extract
- 2 tablespoons salt
- 1 pound butter, melted
- Confectioners' sugar
- Slice bread into 3/4-in. pieces; arrange in 18 greased 13-in. x 9-in. baking dishes. Beat eggs; add milk, sugar, vanilla and salt. Mix well. Pour about 3 cups over bread in each pan. Cover and chill 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking. Brush with butter. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes. Dust with confectioners' sugar. Yield: 90 servings (2 slices each).
Originally published as French Toast for 90 in Taste of Home February/March 1997, p54
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