Main Course - Grandma's Make-Ahead French Toast
by Lee Gibson
||This comes from the kitchen of my ever-so-puissant grandmother Ethel. Her cookin' is goo-ood.
Once you've tried this French toast recipe, you'll never go back to doing it the old (and time consuming!) way. Experiment with the spices. I've been playing with fresh ginger and more nutmeg, myself. Pumpkin pie or apple pie spice mixes would also be tasty. Hmm....cloves? Allspice? The possibilities abound.
- 1 C Half-and-Half or Milk
- 4 Large Eggs
- 1/3 C Sugar
- 1 t Cinnamon
- 1/4 t Nutmeg
- 1 loaf at 1 lb of French bread, sliced into 1" pieces. Discard (or eat) ends
- 2 T butter or margarine
||Butter a 9"x13" baking dish. Beat together half & half, eggs, sugar, and spices (Note: I always add 1 t vanilla, also). Dip both sides of bread slices into egg mixture for 10-15 seconds, to let bread absorb mixture.
Arrange slices overlapping in pan. Pour left-over egg mixture over bread. Dot with butter. Before serving, preheat oven to 400 degrees. Bake 20-30 min, or until edges of bread are brown. This can be prepared the night before it's baked.
|Time to Make
||30 minutes to prepare, 30 minutes to bake.|