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
Academics have proved the existence of recipes back into distant history, in truth as far back as early Egypt, and maybe even further. However, in the main part, these old records were just simple hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a collection of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents which described recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. Additionally, he informs us how the ancient cooks were skilled in the use of a wide range of spices, including some familiar names for example bay, mint and parsley. Later on, we have two interesting recipe books which appeared in the fourteenth century : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian food that we all know today, but instead accounts of the types of meals on the menus of the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from Arab cuisine, including spices like basil and rosemary. These new foods and spices caused an outbreak in recipe manuscripts, most of which are kept safe in private cookery archives. The introduction of the TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Baked French Toast recipe.
