1/2 tsp butter or margarine for baking dish
2 tbsp butter or margarine - cut into smal, l pieces
1 10 oz. loaf french or italian bread, - cut into 1
8 large eggs
3 cup skim milk
4 tsp sugar - or sugar equivalent to 4 ts, . sugar
3/4 tsp salt
1 tbsp vanilla extract
Directions
This was posted on *P by Maggie Cecil-Zachos - ID#JSHM25A - and is a
favorite of hers.
Grease a 9 x 13 inch glass baking dish with the 1/2 tsp. butter or
margarine. Arrange bread in one layer in baking dish.
In a large microwave safe bowl or pan, mix eggs, salt, sugar, milk
and vanilla. Place the bowl in the microwave and heat on HIGH for
five (5) minutes, stirring twice.
For heating on the range, place the egg mixture in a medium
saucepan and heat on medium, stirring as needed, until hot, BUT NOT
BOILING, about 5 minutes. Be careful not to let the mixture boil,
because it will set the eggs.
Pour the hot egg mixture gently over the bread slices and cover with
plastic wrap. Refrigerate at least 4 hours or overnight.....
To bake - dot with the 2 tbsp. butter pieces and place uncovered
pan in cold oven. Bake at 350 degrees for 45 to 50 minutes, until
bread is puffy and lightly brown. Remove from heat and let stand 5
minutes.
Serve with Cary's SF Syrup, sugar free jelly, or fresh fruit.
Enjoy..... Converted by MMCONV vers. 1.00
Servings: 4 servings
Night Before French Toast Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French
The History of Recipes
It is quite feasible to trace the history of recipes far back into the far past, in truth as far as ancient Egypt, and quite possibly further than that. Having said that, these, early recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to food historians are a few clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Moving on, we find two interesting cookery books which date from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that is familiar to us all today, but rather recipes for the types of food served to the rich people of that period. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab cooking, including basil and coriander. These new culinary innovations caused an increase in manuscripts on food, most of which are now in private libraries. During the following few centuries, the families of Europe tried to lay on the most exotic meals, and as a consequence, the best cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, verifying, and recording recipes of the day. The revolution that is television gave us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Night Before French Toast recipe.
