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Dave's Garden Cookbook: Easy Overnight French Toast

The 2001 Dave's Garden Cookbook

Easy Overnight French Toast

By pebble

Category: Breakfasts and Brunches

4 large eggs -- beaten
1 tablespoon flour
3 tablespoons brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon baking powder
1 cup half & half
1/2 teaspoon extract -- see note
6 slices bread slices -- 1" thick

Combine beaten eggs, flour, brown sugar, cinnamon and baking powder in
a bowl. Stir well to combine. Add in half and half and extract. Pour
1/2 cup of the mixture into the bottom of a greased 9x13 baking dish.
Place bread slices in pan so they are not overlapping. Pour remaining
egg mixture over the top of the bread. Cover. Place in refrigerator
overnight. To bake, preheat oven to 425F degrees. Bake for 15 minutes
or until tops of the bread are golden.

  Extra Notes  
Note: You can use a variety of extracts in this recipe to give it a
different hint of flavor each time. Ones to try include vanilla,
almond, orange, rum

Serving tip: Lightly sift powdered sugar over the top of the french toast
before serving. Serve with syrup, flavored butters, or your favorite jam

» Click here to print this recipe

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