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My review
Make Ahead French Toast
Debbie Tate
"We have made this French Toast for Christmas brunch for twenty four years! It originally came from the East Coast. If you like your French toast firmer, then cut back on the milk."
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Ingredients
14 h 10 m servings 503Original recipe yields 8 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
- The next morning: Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
- Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 401493 Ratings
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Most helpful positive review
1/7/2006
I was skeptical about making this recipe because of the mixed reviews, but I decided to try it and boy am I glad I did. One tip to help eliminate sticking: Get a cold stick of butter and press i...
Most helpful critical review
4/8/2012
so disappointed with this recipe. made it for the first time today hoping for a nice Easter breakfast and the middle of the bread slices were soggy (despite 40 min in the over) and had little to...
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1/7/2006
I was skeptical about making this recipe because of the mixed reviews, but I decided to try it and boy am I glad I did. One tip to help eliminate sticking: Get a cold stick of butter and press i...
8/14/2005
I decided to give this recipe a second chance with some modifications to make it a much firmer recipe. I took my loaf of French bread and split it down the middle lengthwise and then cut it int...
9/5/2005
My husband is LOVING this dish! He is saying "mmmmm 5, mmmmmmm 5"! Since there are only three of us here today I pulled 6 pieces of Texas Toast out of the freezer. I sprayed the glass pan with P...
8/3/2005
This made our Christmas morning...it was the perfect breakfast to celebrate the holiday. I used day old french bread from a local bakery and I took other reviewers advice and cut down on the mi...
10/3/2005
I make this regularly, recipe compliments of Rhona and Leo Lococco of Lococco House B&B in St. Charles, MO - what brings it to life for me is 1 tblsp of concentrated OJ in lieu of the vanilla. ...
11/9/2002
i'm wondering if debbie intended to write that we should cut the french bread in 1 inch SLICES and not cubes. anyway, that's what i did. u definitely need to lightly grease the pan. i thought...
8/26/2005
I was so worried that I would have soggy results, and I almost lost sleep over it, but woke up the next morning, made the sauce, and threw it in the oven... and it came out perfectly... (well on...
12/16/2007
Lots of reviewers are complaining about this recipe being soggy, but nothing in the recipe says to pour all the remaining liquid over the bread. It just says to dip the bread in liquid. I'm sure...
9/7/2005
My family really enjoyed this recipe on Thanksgiving morning, and I enjoyed not having to spend time cooking breakfast. Those who do not care for nuts did not care for this though. It was not ...