Sunday, March 11, 2012

Baked French Toast

When my girls were little, any time we had breakfast for dinner, they called it "Backwards Night".  We did this on occasion with pancakes, waffles, breakfast tacos, etc.  I thought we would have "Backwards Night" tonight with Baked French Toast and bacon.  This meal was a huge hit with everyone.  They LOVED the french toast!  I got this recipe from my good friend Michelle  - we should have tried this sooner!

**The recipe says to bake it in a 9 x 13.  I followed the directions and flipped and moved the pieces around at 10 minutes.  I had two layers in my 9 x 13.  I moved the pieces around so each piece would get that crunchy edge.  I might bake it in a jelly roll pan next time so I could just flip them once.

Baked French Toast

3/4 stick butter
1 1/2 cups milk
1 cup brown sugar
6 eggs
1 tsp cinnamon
1 loaf French bread, sliced 3/4 -1 inch thick

Melt butter in 9 x 13 pan.  Mix milk, sugar, eggs and cinnamon in a mixing bowl.  Soak bread slices in milk mixture and place in melted butter.  Sorinkle lightly with cinnamon.  Bake at 400 for 20 minutes and flip slices. Bake until brown on both sides.  Less crunchy, bake at 350 for 30 minutes.  Sprinkle with powdered sugar.  Served with maple syrup.

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