Baked french toast2

Yield: 4 Servings

Measure Ingredient
8 ounces French Bread loaf
3 Eggs
3 tablespoons Sugar
1 teaspoon Vanilla extract
2¼ cup Milk; nonfat
½ cup Flour
6 tablespoons Brown sugar
½ teaspoon Cinnamon
¼ cup Butter
1 cup Blueberries; (fresh or frozen)
1 cup Strawberries

Diagonally cut bread into 1-inch slices and place in a well-greased 9 x 13 inch baking dish.

In a med. bowl, lightly beat eggs, sugar and vanilla. Stir in milk until well blended. Pour over bread, turning pieces to coat well. Cover and refrigerate overnight.

Preheat oven to 375 degrees. In small bowl, combine flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Turn bread over in baking dish. Scatter blueberries over bread. Sprinkle evenly with crumb mixture.

Bake about 40 minutes until golden brown. Cut into squares. top with heated strawberries or serve them on the side.

NOTES : Non-stick spray was NOT sufficient to keep from sticking.

Refrigeration overnight enhances the flavor.

Recipe by: California Sizzles Cookbook Posted to TNT Recipes Digest by "Joyce Bennis" <Joyce_B@...> on Mar 23, 1998

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