---------------------------------------------------------------- From: Cheryl Blevins Newsgroups: rec.food.recipes Subject: French Toast Casserole Followup-To: rec.food.cooking Date: 8 Nov 1997 06:52:31 -0700 Organization: Primary Network. http://www.primary.net Reply-To: cthebeau@primary.net NNTP-Posting-Host: mack.rt66.com Responding to request for Night-Before French Toast Casserole 1 10-oz. loaf French bread (or a full sized loaf Texas/Thick Slab Bread) 8 eggs 3 cups milk 1/4 cup sugar 3/4 tsp. salt 1 tsp. vanilla 2 Tbsp. cut into 5 pats 1/2 tsp. cinnamon Grease 13x9" pan. Cut bread into 1" wide strips. (using French bread, its easiest to slice it in half lengthwise first.) Put one layer into bottom of pan. Beat eggs, milk, sugar, salt and vanilla in a large bowl. Pour over bread. Cut each pat of butter into several pieces, enough so that each bread slice has a piece on it. Sprinkle the top of the bread with cinnamon. Cover with foil and refrigerate for up to 36 hours. When ready to cook, place plan in COLD oven. Turn temperature to 350 degrees and bake for 45-50 minutes. When touched, it should spring back. Allow to set for 5 minutes before serving. Serve with syrup or fruit compotes. Note: Courtesy St. Louis Nights, Junior Women's League ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.