Thursday, November 15, 2007

French Toast “Soufflé

French Toast “Soufflé

1 10oz. Loaf French or Italian Bread
8 large eggs
1 ½ cups milk
1 ½ cups half & half
6 heaping teaspoons sugar
¾ teaspoon salt
1 tablespoon vanilla
2 tablespoons butter

Grease 9x13 pan.
Break bread into 1-inch pieces.
Put in bottom of pan.
Beat eggs with everything except butter.
Pour over bread.
Dot with butter.
Sprinkle with cinnamon.
Refrigerate overnight or at least 4-6 hours.
Bake uncovered at 350 for 50 minutes or until brown.
Let stand 5 minutes before serving.
Serve with syrup.

(Another yummy recipe from my cousin Melissa...she is my "source" for all things yummy! Enjoy!)

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