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Overnight French Toast

by on July 13, 2010 in Breakfast, Eggs July 13, 2010 BreakfastEggs
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

From my father’s maternal family’s Church cookbook. Or something like that. Still my favorite way of making it.

Ingredients

  • 1 loaf (8 Oz) French Bread
  • 8 whole Eggs
  • 3 cups Milk
  • 4 teaspoons Sugar
  • ¾ teaspoons Salt
  • 1 Tablespoon Butter, Cut Into Small Cubes
  • 1 Tablespoon Vanilla

Preparation

Lightly grease a 9×13 pan. Cut bread into 1” thick slices. Arrange in a single layer in the pan. Beat eggs until light. Add remaining ingredients. Pour over bread. Cover and refrigerate 4 to 36 hours. Dot with butter. Bake uncovered 45-50 minutes at 350 degrees.

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twnkeyes on 9.6.2010

This was so moist and yummy. Only thing I would add is more cinnamon and I’d mix it with the egg mixture. Great breakfast!

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