Monday, January 19, 2009

Overnight French Toast Casserole

Overnight French Toast Casserole


1 to 1 1/2 loaves texas toast bread (cubed)

Use an electric mixer to blend
8-10 large eggs
2 1/3 - 3 cups milk
1 teaspoon salt
3 teaspoon sugar
1 Tablespoon Vanilla

Mix well and pour over cubed bread. Be sure you cover all the bread if too much liquid, add more bread.
Should mixture be too dry; add more milk in small amounts. Let mixture refrigerate 8-36 hours, stirring
every four hours to recoat. Place in a well buttered greased casserole dish, dot with small pieces of butter.
Bake at 350 degrees for one hour or until fluffy and golden brown. Dust lightly with powdered sugar and
serve with warm syrup.

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