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Night Before French Toast
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Description
My mother-in-law’s yummy French toast! Make it the night before and then put in the fridge. Pop in the oven the next morning and it is super yummy!
Ingredients
- 10 ounces, weight Long Thin French Bread Loaf (creates 10 Slices)
- 8 whole Eggs
- 3 cups Milk
- 4 teaspoons Sugar
- ¾ teaspoons Salt
- 1 Tablespoon Vanilla
- 2 Tablespoons Butter, Cut Into Small Pieces
Preparation
Butter a 9×13 pan.
Cut bread in 1 inch slices. Arrange in one layer in the bottom of the pan.
In a large bowl, beat eggs with all ingredients except butter. Pour the egg mixture over the bread.
Cover and refrigerate 4 to 36 hours. Before baking, dot with butter.
Back uncovered at 350 degrees for 45 – 50 minutes or until bread is puffy and lightly browned. Remove from oven and let set for 5 minutes before serving.
Try some cinnamon and sugar sprinkled on top before baking!
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The Country Cook on 9.5.2009
I have a Paula Deen recipe for this. I can attest…it is very scrumptious!