Make- Ahead French Toast
Yield
8 servingsPrep
10 minCook
30 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| 1 | teaspoon |
lemon zest
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 8 | slices |
bread
cut on the diagonal |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 5 | ml |
lemon zest
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 8 | slices |
bread
cut on the diagonal |
|
Directions
Grease 9 x 13 inch shallow baking dish ; set aside.
In large bowl, beat together all ingredients except bread.
Arrange bread slices so they overlap.
Pour egg mixture over bread.
Cover; refrigerate overnight.
When ready to serve, preheat oven to 350℉ (180℃).
Bake for 30 to 35 minutes, until golden and fluffy.
Serve with hot syrup or jam.
Makes 8 servings.
