10 slices white bread
1 1/2 cup evaporated skim milk (one 12-ounce, can)
3 whole eggs
3 egg whites
1/3 cup dark brown sugar
1 tsp vanilla extract
3/4 tsp ground cinnamon
Directions
Lightly coat 9- by 13- by 2-inch pan with a non-stick vegetable
spray. Arrange bread slices in the bottom of the pan.
Combine all remaining ingredients and mix well using a whisk or egg
beater. Pour mixture evenly over bread. Cover tightly and refrigerate
several hours or overnight.
To bake, preheat oven to 350 degrees. Remove bread from
refrigerator and spray lightly with non-stick vegetable spray. Bake
in preheated oven for 30-35 minutes or until lightly browned.
Serve with hot maple syrup, powdered sugar and cinnamon.
Yield: 10 servings.
Servings: 10 servings
Baked French Toast Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French
The History of Recipes
We can read the history of `recipes` back into the far past, in truth as far back as the ancient Egyptians, and maybe even further. However, mostly, these ancient cookbooks were just basic hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to academics is a collection of clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius recounts how the Roman chefs used a wide range of herbs and spices, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. Moving our culinary historical trip onwards, there are two interesting books which date from the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the curry that appears on menues today, but instead descriptions of the types of food prepared by the chefs of the rich and wealthy people of those days. In the 15th century, knights returning from the crusades brought us many spices and herbs from Arab countries, including basil and coriander. The introduction of these new foods and spices caused an eruption in publications on food, some of which are kept safe in academic collections. When we get to the 1900s, recipe publications are in high demand, mostly due to more people being able to read, people having more spare time and having more disposable income. The arrival of TV brought us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on our web site. |
We hope you enjoy this Baked French Toast recipe.
