Review/Rate this Recipe Save to MyRecipes Rating:

Title: Scofield House French Toast
Yield: 8 Servings

Ingredients

      1 lg loaf french bread
      8 lg eggs
  3 1/2 c  milk
      1 c  sugar, divided
      1 tb vanilla
      1 tb cinnamon
      1 ts nutmeg
      8 md apples
      4 tb butter

Instructions

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 1.5" slices, put in pan, fitting
tightly. In separate bowl, beat eggs, milk, 1/2 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
1/2 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

Date: Thu, 5 Dec 1996 21:41:00 -0500

Reviews