On Sun, 27 Jan 2013 12:26:54 -0600, Ema Nymton >
wrote:

> 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.
>

I need to try that the next time the entire family spends the night
here! Thanks for the warning about sweetness. I'll cut way back on
the sugar, because I like lots of maple syrup on mine.

--
Food is an important part of a balanced diet.