Title: Scofield House French Toast
Categories: None
Yield: 8 Servings

1	lg	Loaf French bread
8	lg	Eggs
3 1/2	c	Milk
1	c	Sugar, divided
1	tb	Vanilla
1	tb	Cinnamon
1	ts	Nutmeg
8	md	Apples
4	tb	Butter

As promised, the brunch dish I sent Terry yesterday. This was published in the Chicago Tribune a couple of years ago in a story about bed and breakfast establishments. My sister and I both make a pan of this for Christmas and Easter brunches. Enjoy.

Butter a 9 X 13 pan. Cut bread into 1.5" slices, put in pan, fitting tightly. In separate bowl, beat eggs, milk, 1/2 cup sugar, vanilla. Pour half over bread. Peel, core, slice apples, place on top of bread. Pour remaining egg mixture on top of apples. Mix remaining 1/2 cup sugar with cinnamon and nutmeg. Sprinkle on top. Dot top with butter. Cover and refrigerate overnight.

Preheat oven to 350. Uncover and bake 1 hour. Remove, allow to rest 10 minutes before cutting.

Serves at least 8.

Posted to FOODWINE Digest 05 Dec 96

From: CONSTANCE FELTEN

Date: Thu, 5 Dec 1996 21:41:00 -0500

previous

next