Thursday, January 20, 2011

Baked Cinnamon French Toast

I received this from a friend and modified it a bit. My modifications are below the original recipe.

I made this Christmas morning and it was a huge hit!

Baked Cinnamon French Toast


10 oz loaf of cinnamon swirl pepperidge farm bread
cut into 1" thick pieces and lay in a greased 13 x 9 inch pan
8 large eggs
3 cups milk
4 tsp sugar
3/4 tsp salt
1 tbsp vanilla
2 tbsp butter

In large bowl, beat eggs, milk, sugar, salt, vanilla and pour over bread.
Generously sprinkle cinnamon on top of unbaked ingredients.
Cover with foil and refrigerate 4-36 hours (over night is best)
Bake uncovered at 350 for 45-50 minutes.
Dot with butter bread will be puffy and lightly browned.
Let stand 5 min before cutting and serving

My modifications:
I used raisin bread instead of the cinnamon swirl bread and added 2 tsp. cinnamon to the egg/milk mixture.