On 1/24/2013 1:40 PM, Nancy2 wrote:

> I don't get why you wouldn't use bacon grease for French toast. Maple
> syrup spilling over onto bacon is delicious, so bacon grease would be
> delicious for French toast served with syrup. ;-)
>
> N.

Pancakes cooked in bacon fat is also delicious, if you like bacon. My
grandmother made oven-baked French Toast and I like this better than
frying it, especially on holiday mornings.

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 half sheet pan 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, the butter helps 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 probably not need syrup, this
French toast is sweet.


Note: I have made this with Splenda and it turned out fine.


Becca