French Toast Bake From Nathan's Sister-in-law Christine Kramer via Betty Crocker “Spring Brunch” cookbook (Christine served this for the Kramer Christmas on the farm in 2006) Servers 10 1/2 cup flour 1½ cups half-and-half 1/4 cup sugar 2 teaspoons vanilla 1/4 teaspoon salt 6 eggs 1 loaf (1-pound) soft French bread, cut into 1-inch cubes (8 cups) Grease bottom and sides of 9x13-inch (3-quart) glass baking dish with butter. In large bowl, beat flour, half-and-half, ¼ cup sugar, the vanilla, salt and eggs with wire whisk until smooth. Spoon into baking dish. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours. Heat over to 400° F. Uncover bread mixture. Bake 25-35 minutes or until golden brown and knife inserted in center comes out clean. Serve warm blueberry topping, maple syrup or strawberry sauce. |
2010 Nathan Krämer Blair, Nebraska http://www.nathankramer.com/cookbook/ |