My cyberfriends have encouraged me to start a recipe blog. At first, I felt resistant because I don't think I could do a recipe a day, then I remembered that it was only recently that I started posting daily on my other blog, so here we are.
I got this recipe from a Church cookbook about 14 years ago (yes, before I was married I was buying Church cookbooks). At the time, my mom did all the cooking, but I made note that one day for Sunday breakfasts I may want to start this on a Saturday, then put it in the oven Sunday while I get ready.
I changed the recipe to include Splenda instead of sugar (mom is a diabetic) and vanilla and cinnamon because my husband loves those flavors. So yes, I have changed the recipe and therefore made it mine.
Make Ahead French Toast
1 long thin loaf of French bread
8 large eggs
3 cups of milk
4 tsp. of splenda
¾ tsp of salt
1 Tbsp of vanilla
½ tsp. cinnamon
2 Tbsp. butter, cut into pieces
Spray 9 X 13 X 2 inch pan with cooking spray. Cut bread into 1 inch slices, and arrange in a single layer. Beat eggs, and then add milk, splenda, salt, vanilla, and cinnamon. Beat for about 30 seconds to combine. Evenly pour over bread. Cover and refrigerate for at least 4 hours, and no more than 24 hours. Dot with butter and bake 45 to minutes at 350 degrees. French toast should look puffy and light brown.
I usually microwave bacon or sausage to serve with it. Maybe microwave bacon will be my next post....
Chai-Spiced Pound Cake
1 week ago