Overnight French Toast
12 cups cubed bread (20-22 oz)
9 large eggs
5.5 cups milk
.75 teaspoon salt
.5 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
.5 teaspoon ground nutmeg
1 pound bacon or breakfast sausage, cooked and diced or crumbled (optional)
powdered sugar
maple syrup
Spread the bread cubes out on a cookie sheet to dry out for about an hour. Then whisk together the eggs, milk, salt, sugar, vanilla, cinnamon, and nutmeg.
Put half the bread cubes in a lightly greased 9" x 13" pan.
Scatter the meat over the bread, then cover with the remaining bread cubes.
Pour the egg/milk mixture over the bread in the pan. Cover with saran wrap, then push down gently on the bread to submerge it as much as possible.
Refrigerate for several hours, or overnight. The next day, you'll notice that most of the liquid was absorbed into the bread.
Bake at 350 for 60 to 70 minutes (or 90 to 120, if you have a "slow" oven like mine), until a toothpick or cake tester inserted in the center comes out clean, and the top is lightly browned.
Remove from the oven, and dust with powdered sugar. Serve warm, cut in squares, with maple syrup (the real stuff, not that "maple flavored" stuff!).
Enjoy!
No comments:
Post a Comment