| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Eggs | 8 | Servings |
INGREDIENTS
| 1 | lg | Loaf french bread |
| 8 | Eggs | |
| 3 | c | Milk |
| 4 | tb | Sugar |
| Vanilla | ||
| 1/2 | Stick butter |
INSTRUCTIONS
From: STAFFORD@wmich.edu (Patricia Stafford) Date: Mon, 19 Sep 1994 23:00:00 +0000 I often serve this with sauage and ornage juice or mimosas (sp?) Cut bread in slices about 1-1-1/2" thick and "stuff" in a 9"x13"x2" greased pan. Mix together eggs, milk, sugar and vanilla to tast. (I use about 2-1/2 capfuls of real vanilla) Pour over the bread. Cut butter in pieces and place on top of bread. Cover with aluminum foil and refrigerate overnight. In the morning, remove the foil and bake in preheated 350 degree oven for approx.50 min (depending on oven). Serve with warm maple syrup. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Life begins with Jesus”