Recipe Share – Baked French Toast.

16 Sep

This is the recipe for the baked French toast from today’s meeting made by Miriam.  Here are her notes:

I adapted this recipe, leaving out the cream cheese and only using 10 eggs per the reviews.  I used Udi’s Cranberry Raisin Walnut bread.  I have made the original recipe before and it usually turns out great (see photo above) – give it a try!

Baked French Toast
made by Miriam

12 slices day-old bread
1 cup frozen blueberries
10 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup brown sugar

Lightly butter a casserole dish and lay the slices of bread on an angle in the dish.  Scatter the blueberries over the bread.  In a separate bowl whisk together eggs, milk, vanilla and sugar.  Pour the egg mixture over the bread.  Refrigerate overnight to allow the bread to soak up the custard – or at least let it soak for an hour if you’re pressed for time.  When you’re ready to bake it, place the cold dish covered with foil in a cold oven.  Preheat to 350.  Bake for 45 minutes covered and 15-20 minutes uncovered until the top is lightly browned.


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