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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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OVERNIGHT FRENCH TOAST This recipe came from an estate sale. I obtained it when I purchased the family collection from the Edmonds Estate in Canton, Texas in 1987. Ingredients:
1 pound egg bread |
12 large eggs |
1 tablespoon vanilla extract |
3 tablespoons granulated sugar |
2 tablespoons grated orange peel |
1/2 teaspoon freshly grated nutmeg |
1-1/4 cup half and half |
1/2 cup unsalted butter |
confectioners sugar |
Directions:
1. Slice bread into 1 thick slices and spread in a single layer in 2 baking pans.
2. Beat eggs until well blended but not frothy.
3. Add vanilla, granulated sugar, grated orange peel and nutmeg then stir in half and half.
4. Pour over bread then turn slices to coat both sides.
5. Cover and refrigerate overnight.
6. Preheat oven to 150.
7. Melt some of the butter in a heavy skillet over medium heat.
8. Fry bread slices turning them once until lightly browned on both sides.
9. Add more butter as needed.
10. Transfer cooked slices to a baking sheet and place in oven to keep warm.
11. Just before serving dust toast with sifted confectioners' sugar.
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