Baked Breakfast French Toast
Baked Breakfast French Toast recipe
Yield
8 slicesPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
|
|
| 12 | ounces |
milk, skim, evaporated
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
brown sugar
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
|
|
| 346.8 | ml/g |
milk, skim, evaporated
|
|
| 4 | large |
eggs
|
|
| 59 | ml |
brown sugar
|
*
|
| 5 | ml |
vanilla extract
|
|
| 3.8 | ml |
cinnamon
ground |
|
Directions
Lightly coat 9x13x2 inch pan with non-stick vegetable spray.
Arrange bread slices in bottom of pan.
Combine all remaining ingredients and mix well, using whisk or egg beater.
Pour mixture evenly over bread.
Cover tightly and refrigerate several hours or overnight.
To bake, preheat oven to 350℉ (180℃).
Remove bread from refrigerator and spray lightly with non-stick vegetable spray.
Bake 30 to 35 minutes, until lightly browned.
Serve with hot maple syrup, powdered sugar, and cinnamon.
