Food
Baked French Toast
By Yankee Magazine|Apr 21 2002|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
By Yankee Magazine|Apr 21 2002|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
This is a great treat. The daycare children really loved it.
Outstanding recipe. I had it at the Greenfield Inn, near Keene, A very well know B&B. Just the best food ever..
We double this recipe and serve it Christmas mornings. It really is very convenient making it the night before. We suggest setting it out in the morning about 30 minutes prior to baking. By the time everyone is up and moving breakfast will be ready in a flash. We also heat up the maple syrup on the stove the last 5 minutes of baking. Yum! We love this recipe.
I make this recipe up on Thanksgiving and Christmas Eves and the family just loves it. Although I have changed a few things. We substitite day-old French bread, sliced 1-1/2 inch thick, for the white bread. The French bread puffs up by the time you take it out of the refrigerator in the morning. I also set the pan out about 30 minutes prior to baking. Yum!!
Excellent!