Overnight Oven-Baked French Toast
- Yield: 8 to 10 servings
- 1-- (16-ounce) loaf French bread
- 1/4cup (1/2 stick) unsalted butter, softened
- 4-- eggs
- 1cup milk
- 1/4cup sugar
- 3tablespoons maple syrup
- 1teaspoon vanilla extract
- 1/2teaspoon salt
- Cut the bread into ten slices 3/4-inch thick. Spread the butter evenly over one side of each bread slice. Arrange buttered side up in an ungreased 9×12-inch dish. Whisk the eggs, milk, sugar, maple syrup, vanilla and salt in a bowl. Pour over the bread, pressing the slices down. Chill, covered, for 8 hours. Remove the bread slices from the dish and place on two lightly greased baking sheets. Bake, uncovered, at 350F for 45 mintues or until golden brown.
Recipe reprinted with permission from Betty Sim’s Southern Scrumptious Favorites(Scrumptious Inc., Decatur, Alabama, 2011).