Early Morning French Toast

  • Yield 8 to 12 servings

Great for Sunday brunch. Serve with a side of mixed fruit.


1/2 cup (1 stick) butter or margarine
1 1/2 cups packed brown sugar
1 teaspoon cinnamon
8 to 10 slices whole wheat bread
8 or 9 eggs
1 3/4 to 2 cups milk
1/8 teaspoon salt


  1. Heat the butter in a saucepan until melted. Remove from the heat and stir in the brown sugar and cinnamon.
  2. Pour the brown sugar mixture into a 9×13-inch baking pan, tilting the pan to ensure even coverage.
  3. Arrange the bread slices over the prepared layer.
  4. Whisk the eggs, milk and salt in a bowl until blended and pour over the bread.
  5. Chill, covered, for 8 to 10 hours.
  6. Preheat the oven to 350 degrees. Bake for 45 minutes or until light brown.
  7. Cut into squares and invert onto serving plates.

Recipe reprinted with permission from The Junior League of Phoenix, Inc., Pomegranates & Prickly Pears (The Junior League of Phoenix, Inc., 2005)



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