Kajikit wrote:
> We're having a brunch at church after our Easter service. A couple of
> ladies are making biscuits and gravy, someone's bringing fancy bagels
> and we're having scrambled eggs and fresh fruit. I volunteered to make
> a couple of breakfast casseroles to round the meal out (it's a small
> church so there'll probably be about 50 people for Easter)... and now
> I need some really nice easy yummy recipes that I can make on Saturday
> and just heat up on Sunday morning. I think one sweet and one savoury
> would probably work out best. Anyone got a good recipe for me?
>

If you can find stale French Bread at the supermarket, this is a good
recipe to try. This French Toast is sweet, so you will not have to use
syrup, just a little powdered sugar so that it looks nice.

* Oven baked French **Toast

*

1 lb. loaf stale *French* bread, diagonally sliced in 1" pieces
8 eggs
2 cups milk
1 1/2 cups Half & Half
2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1 1/3 cup sugar (or Splenda)
3/4 cup butter

Butter a 9" X 13" baking dish and arrange bread slices in the bottom.
In a large bowl, beat together eggs, milk, half and half, vanilla,
cinnamon and sugar. Pour over bread slices, then dot the bread with
plenty of butter, it will help the *French **toast* get nice and brown.


Cover, and refrigerate overnight (before I add the butter, I flip the
bread over a couple of times, until it begins to get soft, then I quit
or the bread will tear. By some miracle, the bread soaks up most of the
liquid).


Bake in a 350 degree oven, uncovered, for 40-45 minutes. Allow to cool
for at least 5 minutes, or the bread will stick to the pan. Cover with
powdered sugar, then serve. You will not need any syrup,
because this *French **toast* is sweet.


Note: I make this with Splenda and it turns out fine. I do not use
syrup.


Becca