Scofield house french toast
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Loaf French bread |
| 8 | larges | Eggs |
| 3½ | cup | Milk |
| 1 | cup | Sugar, divided |
| 1 | tablespoon | Vanilla |
| 1 | tablespoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| 8 | mediums | Apples |
| 4 | tablespoons | Butter |
Directions
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 1½" slices, put in pan, fitting tightly. In separate bowl, beat eggs, milk, ½ 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 ½ 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 <LPPG73A@...> Date: Thu, 5 Dec 1996 21:41:00 -0500