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Corner Bakery French Toast

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Corner Bakery French Toast

Post by waldronsandra on Fri Aug 13, 2010 1:24 am

Corner Bakery French Toast


* 14 slices thick day-old bakery cinnamon-raisin bread
* 3 eggs, lightly beaten
* 1 1/2 C. Half & Half
* 1 C. whipping cream
* 1/2 C. sugar
* 1/2 tsp. vanilla extract
* 1/2 tsp. ground cinnamon
* Maple syrup, warmed


Heat oven to 375 degrees. Line bottom of greased 8-inch square baking pan with 3 slices of bread, cutting to fit; top with 3 more slices, cutting to fit. Place 8 slices across top in 2 rows; shingle-fashion. Press down firmly. Whisk eggs in a medium bowl; whisk in Half & Half, cream, sugar, vanilla and cinnamon. Pour egg mixture evenly over bread. Cover tightly with foil. Bake 40 minutes. Remove foil; bake 10 minutes longer. Remove and let stand 10 minutes before serving. Serve with maple syrup.

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Join date : 2010-08-05
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