Publisher Photo
Publisher Photo
French Toast for 90 comes from Kathleen Hall of Lakeview, Oregon. "When I made this at our senior center, the folks were very pleased," she reports.
MAKES:
90 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 55 min.
MAKES:
90 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 55 min.

Ingredients

  • 9 unsliced loaves (1 pound each) day-old French bread
  • 9 dozen eggs
  • 2-1/2 gallons milk
  • 2 cups sugar
  • 1 cup vanilla extract
  • 2 tablespoons salt
  • 1 pound butter, melted
  • Confectioners' sugar

Directions

Slice bread into 3/4-in. pieces; arrange in 18 greased 13x9-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 in 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

Nutritional Facts

2 each: 246 calories, 14g fat (7g saturated fat), 281mg cholesterol, 397mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 12g protein.

  • 9 unsliced loaves (1 pound each) day-old French bread
  • 9 dozen eggs
  • 2-1/2 gallons milk
  • 2 cups sugar
  • 1 cup vanilla extract
  • 2 tablespoons salt
  • 1 pound butter, melted
  • Confectioners' sugar
  1. Slice bread into 3/4-in. pieces; arrange in 18 greased 13x9-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.
  2. Remove from refrigerator 30 minutes before baking. Brush with butter. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in 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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