Overnight french toast
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 | 3/4\" slices French bread | |
| 2 | tablespoons | Butter |
| Powdered sugar | ||
Directions
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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