Monday, April 18, 2011

French Toast

One of the challenges of being part of a two-person household is eating fresh bread before it goes stale - or becomes brick hard. This French toast recipe is a family favorite and the mainstay of our Christmas brunch.

When there's bread left over after a Saturday night meal or dinner party, it often shows up the next morning in this form.  If I don't have a loaf's worth of bread, I cut the recipe in half and bake it in an 8" x 8" pan.

1 ten ounce loaf French bread, challah, or other fresh bread
8 eggs
3 cups milk
4 tsp sugar
¾ tsp salt
1 Tbsp vanilla
2 Tbsp butter cut into small pieces

Grease a 9” x 13” glass pan; cut bread into 1” slices. Arrange in one layer in pan.

In large bowl, beat eggs with remaining ingredients – except butter. Pour over bread, cover with foil, refrigerate overnight.

To bake, uncover pan, dot with butter pieces. Bake 350 degrees 45 to 50 minutes until puffy and light brown. Let stand for 5 minutes.

Serve with syrup and butter.

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