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Baked French Toast
December 09, 2006

I wanted to make this for guest over the weekend but was a litle put off by all the mixed reviews. I decided to vary the recipe with a combination of reviewers ideas. Here's what I did to achieve a great recipe that my guests really enjoyed. Used only 6 eggs, 1 1/4 cups of milk and 1 cup of cream. Used a larger dish. Let rest overnight and turned the bread over after a couple of hours. Baked in the oven and when the top had gone a crunchy brown (not too dark) I removed and turned all the bread over and popped back in for about 15 minutes. This then allowed the egg mixture to puff up in the oven and dry out slightly. We didn't find this soggy at all and my guests requested the recipe. Hubby wants me to make this again, so I guess that says it all.

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