Recipe by Chef by Chance
My parents stayed at this B&B, I think in Iowa, and brought back this recipe. This is a great breakfast for company as it can be made the night before. I made it for a choir retreat and it was a big hit. Tastes good as is as well as with maple syrup. I included the time in the refrigerator in the cooking passive time. Other than that, this really is a quick breakfast.
Top Review by diner524
This was excellent!!! I cut the serving size to 2 but otherwise made as written. I didn't even need to add syrup as it was plenty sweet without anything else. Thanks for sharing Chef by Chance. Made for PAC fall 08.
- 5 eggs, beaten
- 12 ounces evaporated milk
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 1⁄2 tablespoons pure vanilla extract
- 1⁄4 cup butter, melted
- 1 loaf French bread
- powdered sugar
Directions See How It's Made
- Whisk together the milk and eggs until well blended.
- Whisk in the sugar, cinnamon and vanilla making sure the sugar is completely dissolved.
- Add the butter.
- Slice the French Bread loaf into 3/4 inch slices and place into a 13x9 inch pan.
- Pour egg mixture over the bread and place pan in refrigerator for at least an hour but can be overnight.
- Heat griddle to medium and use cooking spray or butter to prevent sticking. Cook bread slices until golden brown.
- Sprinkle with powdered sugar.