Friday, December 4, 2009

Baked French Toast and Variations

I belong to a food buying co-op and currently we have an abundance of eggs and bread - both of which we are getting more of tomorrow in our share.  So had to get a good recipe to use some of it up.  Here it is:

Baked French Toast
Makes 4-6 servings


Loaf of Bread (any bread will do)
2-6 eggs (depending on how creamy you want it)
Milk (or combination of milk and eggnog) to make ~4 cups liquid
Cinnamon, nutmeg, vanilla, etc for tasty flavorings

Beat together eggs, milk and flavorings of your choice.  I prefer cinnamon and vanilla.

Layer defrosted bread, with or without crusts, (I leave them on) in a 9x9 pan. 

Pour egg mixture over bread layers slowly.  You may have to wait until a bit soaks in before adding the whole 4 cups.  Cover with plastic wrap and refrigerate over night.  Press down on the bread so it all gets into the egg mixture.

Bake 350 for 30-45 minutes until puffed up and baked through.  A knife inserted will come out clean.

Top with syrup, fruit topping (slicing apples, cinnamon, sugar and heating in water with some cornstarch to thicken), yogurt, etc.

Layer cottage cheese or ricotta cheese with the bread, not too much.  Makes a stuffed-type french toast.

Whisk plain, fruit, or vanilla yogurt in with the milk and eggs.

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