Night Before French Toast
Yield
servingsPrep
30 minCook
60 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
butter
or margarine, for baking dish |
|
| 2 | tablespoons |
butter
or margarine, cut into small pieces |
|
| 10 | ounces |
french bread
or italian, cut into 1 inch slices |
|
| 8 | large |
eggs
|
|
| 3 | cups |
milk, skim
|
|
| 4 | teaspoons |
sugar
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | tablespoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
butter
or margarine, for baking dish |
|
| 3E+1 | ml |
butter
or margarine, cut into small pieces |
|
| 289 | ml/g |
french bread
or italian, cut into 1 inch slices |
|
| 8 | large |
eggs
|
|
| 7.1E+2 | ml |
milk, skim
|
|
| 2E+1 | ml |
sugar
|
|
| 3.8 | ml |
salt
|
|
| 15 | ml |
vanilla extract
|
|
Directions
Grease a 9 x 13 inch glass baking dish with the ½ teaspoon butter or margarine.
Arrange bread in one layer in baking dish.
In a large microwave safe bowl or pan, mix eggs, salt, sugar, milk and vanilla.
Place the bowl in the microwave and heat on HIGH for five (5) minutes, stirring twice.
For heating on the range, place the egg mixture in a medium saucepan and heat on medium, stirring as needed, until hot, but not boiling, about 5 minutes.
Be careful not to let the mixture boil, because it will set the eggs.
Pour the hot egg mixture gently over the bread slices and cover with plastic wrap.
Refrigerate at least 4 hours or overnight.
To bake - dot with the 2 tablespoon butter pieces and place uncovered pan in cold oven.
Bake at 350℉ (180℃) for 45 to 50 minutes, until bread is puffy and lightly brown.
Remove from heat and let stand 5 minutes.
Serve with syrup, sugar free jelly, or fresh fruit.
