Name: Best Ever French Toast-Breese Waye Inn
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8-10 serving(s)
Ingredients: 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

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Recipe by Chef by Chance

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Best Ever French Toast-Breese Waye Inn created by diner524

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.

Ready In:: 1hr 10mins
Serves:
Units:

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ingredients

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

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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RECIPE MADE WITH LOVE BY

@Chef by Chance

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@Chef by Chance

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"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

9/23/2008

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review by diner524

9/23/2008

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.

Reply
creation by Chef by Chance

9/19/2007

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.