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CORNER BAKERY FRENCH TOAST

List of Ingredients




CORNER BAKERY FRENCH TOAST

1 loaf day-old cinnamon-raisin bread, sliced
3 eggs, lightly beaten
1 1/2 cups half-and-half
1 cup heavy (whipping) cream
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
Warm maple syrup, optional

Preheat oven to 375 degrees.

Line bottom of greased 8-inch square baking pan with 4 slices of
bread, cutting to fit.

Arrange 8 more slices over the bottom layer, overlapping them in 2
rows. Press down firmly. (You will have a few slices of bread left
over.)

Whisk together eggs, half-and-half, cream, sugar, vanilla and
cinnamon in medium bowl until well combined.

Pour egg mixture evenly over bread. Cover tightly with foil. Bake 40 minutes.

Remove foil; bake 10 minutes.

Let sit 10 minutes before serving.

Serve with warm maple syrup.

Yield: 6 servings.

Recipe