26 November 2010

Overnight French Toast

During the holidays, we're always hosting meals with friends.  This french toast recipe is a good one to have on hand for a special breakfast.

Overnight French Toast
Adapted from The King Arthur Flour Baker's Companion

6 to 8 slices bread, somewhat stale
5 egg whites
3/4 cup (6 ounces) cream, heavy, whipping, or light
pinch of salt
1/4 teaspoon nutmeg
1 tbsp cinnamon
1/4 teaspoon vanilla

Preheat the oven to 400°F.

In a small bowl, whisk together the eggs, cream, salt, nutmeg, cinnamon, and vanilla. Stir till smooth but not foamy. Pour the batter into a shallow casserole dish large enough to hold the bread snugly.

Refrigerate overnight, flipping occasionally. 

Preheat oven to 350, bake for 40 minutes.  Serve warm with favorite toppings.