Over the holidays, I tried several new recipes with much success. One of them was from a recipe book that co-worker, Oneda Mason, gave to me as a Christmas gift. The recipe, French Toast Bake, is featured in WDBJ-7’s 60th Anniversary Cookbook, one of our local television news agencies. The recipe, by Amanda Doyle, of Roanoke, Virginia, is a filling mix of everything I love in French toast and very easy to prepare. I’m featuring this recipe for anyone looking for a sweet breakfast treat for their sweethearts for Valentine’s Day.
French Toast Bake
1 cup brown sugar 1 ½ cup milk
½ cup melted butter (1 stick) 1 teaspoon vanilla
1 loaf thick-sliced bread Powdered sugar and cinnamon for sprinkling
4 eggs 9”x13” rectangular baking dish
Melt butter in microwave and add brown sugar. Stir until mixed.
Pour butter-sugar mix into bottom of 9”x13” baking dish. Coat bottom of dish thoroughly.
Beat eggs, milk, and vanilla. Lay slices of bread in a layer in dish. Spoon ½ of egg mixture on the bread layer.
Sprinkle some cinnamon (or cinnamon sugar) over layer (to taste).
Add a second layer of bread. Spoon on remaining egg mixture. Sprinkle with cinnamon (or cinnamon sugar). Cover and chill in refrigerator overnight. The next morning preheat oven to 350 degrees and bake covered for 30 minutes; uncover and bake for additional 15 minutes till lightly brown. Sprinkle with powdered sugar or sugar cinnamon. Serve with maple syrup.
My notes: I found this dish so buttery and sweet that I enjoyed it without syrup. It provided about 6 servings to my family and saved me from having to flip messy French toast over a hot griddle for an hour. Big THANK YOU to Oneda Mason for this thoughtful and useful gift.