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 antiquity, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. However, these, ancient records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics are some ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into Roman times around 25BC a roman called Apicius wrote some documents showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a very modern way of dining. This early Roman chef tells us how the ancient chefs were skilled in the use of many different herbs and spices, including some that we all recognise like thyme, rue and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab countries, including spices like basil and coriander. The introduction of these new foods and spices created an explosion in publications on food, the majority of which are kept safe in private cookery archives. During the following few centuries, the powerful and wealthy houses strove to offer the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were at a premium. Nevertheless, it was during the 19th century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, recipe books are greatly in demand due to increased literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Night Before French Toast recipe.
