Wednesday, December 15, 2010

Baked French Toast

My mom made this for brunch a few years ago and we all thought we had died and gone to heaven. It was requested for supper this week so I pulled it out of my recipe box and made it tonight, on breakfast for supper night. It would be great for Christmas morning because you make it the night before!

Baked French Toast
Serves about 6

3 eggs
4 tbsp honey, divided
1 1/2 tsp cinnamon
1 c. milk
15 slices of French bread, sliced 3/4" thick diagonally  (recipe calls for day old but I used fresh)
3 tbsp brown sugar
2 tbsp melted butter (or margarine)

Beat eggs with 2 tablespoons of honey and cinnamon. Stir in milk. Dip bread into egg mixture. In a greased 9x13x2" pan arrange 3 rows of five slices of bread, overlapping slices slightly. Cover and chill 8 hours or overnight. Remove from fridge 30 minutes before baking.

Sprinkle brown sugar over bread; drizzle with butter and remaining honey. Bake at 350F for 30 minutes. Serve with maple syrup!

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