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BAKED FRENCH TOAST
Provided by Arlene Bielstein, as printed in “Tastes of the Texas Hill Country,” 2001:
12 slices day-old French bread, 1 1/2 inch thick
4 cups milk (can use half with evaporated skim milk)
1/3 cup sugar (or less)
1 1/2 tbsp grated lemon peel
1 tsp vanilla
1/2 tsp salt
2 tsp cinnamon
1 tbsp sugar
2 tbsp finely chopped walnuts
Place bread slices in greased glass baking dishes. Beat together eggs, milk, sugar, lemon peel, vanilla, and salt. Pour over bread.
Let stand 5 minutes. Turn bread. Cover and chill for 5 hours or overnight.
Preheat oven to 325. Combine sugar and cinnamon. Sprinkle over bread along with walnuts. Bake 40-45 minutes. Makes 6 servings.
Tip: You can drizzle butter over top, the last 15 minutes of baking.