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Baked French Toast
December 25, 2002

This is an awesome recipe!! I made this for my sunday school class and everyone just loved it. I think it's important to use very dense or day old french bread not fresh. I sliced the bread in one inch slices. I took heed from the other reviewers and instead of pouring the mixture over the bread sliced in the pan, I dipped them and placed in the pan. I took the excess liquid and spooned in into the center of each slice and covered and left in the fridge overnight. I cooked the next morning until the pieces were lightly browned on top and had no problem with mushy bread, the toast was firm and delicious. I will definitely make again...thanks for a wonderful recipe!! :)

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