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
It is quite feasible to prove the history of written cooking instructions far back into the distant past, certainly as far back as early Egypt, and quite possibly further than that. In practice though, these, early cook books were just primitive hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered, according to academics are some tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius created a few scripts describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, entrees and dessert, something we still use today. This early Roman chef tells us how the chefs of Roman times made use of a good variety of herbs and spices, including some that we all recognise like bay, rue and parsley. Closer to modern times, we find two interesting books which were published in the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of food prepared by the cooks of the nobility of those days. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from the holy land, including basil and rosemary. The introduction of these new tastes was responsible for an outbreak in recipe publications, most of which still exist in private libraries. By the time we get to the twentieth century, cookbooks were in high demand, mostly as a result of better eduction, more leisure time and having more disposable income. |
We hope you enjoy this Baked French Toast recipe.
