Overnight french toast

Yield: 3 servings

Measure Ingredient
2 \N Eggs, beaten
½ cup Milk
1 tablespoon Orange juice
1½ teaspoon Sugar
⅛ teaspoon Ts salt
½ teaspoon Ground cinnamon
¼ teaspoon Vanilla extract
6 \N 3/4\" slices French bread
2 tablespoons Butter
\N \N Powdered sugar

Combine eggs, milk, orange juice, sugar, salt, cinnamon and vanilla; beat well. Set aside, place bread in a single layer in a shallow dish. Pour egg mixture over bread; turn slices to coat evenly. Cover and refrigerate 8 hours. Melt 1 tablespoon butter in skillet and cook 3 minutes on each side or until brown. Repeat procedures with remaining butter and bread slices.

Sprinkle toast with powdered sugar.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Mauise S. Carver of Hortense, Georgia.

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