Best Ever French Toast-Breese Waye Inn

"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."
 
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photo by diner524 photo by diner524
photo by diner524
Ready In:
1hr 10mins
Ingredients:
8
Serves:
8-10
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I enjoy cooking, especially baking. I am married, no children though I have a dog Chance, whose internal clock must be Swiss-made as he knows what time dinner should be and is quite the taskmaster if I'm not at least in the kitchen at the appointed time. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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