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Baked French Toast
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked French Toast

Date Added: January 04, 2014
This is great for brunch as you can assemble it the night before and just pop it in the oven in the morning. Plus, it,s a great way to use up day old bread.

Ingredients:

10 Unit White Bread
1 1/2 Cups Skim Milk
3 Unit Eggs lightly beaten
3 Unit Eggs ;
1/3 Cup Dark Brown Sugar packed
1 Teaspoon Extract Of Vanilla or orange flower water; optional
3/4 Teaspoon Ground Cinnamon up to 1/2 teaspoon
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Directions:

1. Lightly coat 9- by 13- by 2-inch pan with a non-stick vegetable spray.

2. Arrange bread slices in the bottom of the pan.

3. Combine all remaining ingredients and mix well using a whisk or egg beater.

4. Pour mixture evenly over bread. Cover tightly and refrigerate several hours or overnight.

5. To bake, preheat oven to 350 degrees. Remove bread from refrigerator and spray lightly with non-stick vegetable spray.

6. Bake in preheated oven for 30-35 minutes or until lightly browned.

7. Serve with hot maple syrup, powdered sugar and cinnamon.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners allergies.
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