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Old cookbooks are some of my favorites. Not only are they full of tried and true recipes, but they also hearken back to the days of do-it-yourself-ness, a sure fire money-saving method.
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I adapted this recipe for French Toast in Betty Crocker’s Do Ahead Cookbook: From the Freezer and the Refrigerator, © 1972. It is a practically perfect way to make french toast. You can prepare a large batch of crispy, crunchy, battered bread at one time. A great way for a crowd (or my family) to eat at one time. I used a package of large French rolls, sliced on the diagonal, which created ideal-sized dippers for the kiddos. An added plus is that you can wrap them well for freezing and store them for later eating.
Oven French Toast
- 5 egg
- 1 ¼ cup milk
- 1 ½ tablespoon granulated sugar
- ½ teaspoon salt
- 4 Italian sub rolls sliced on the diagonal
- Heat the oven to 500°. Grease several baking sheets with nonstick cooking spray. Do not use parchment as it will burn at this high heat.
- In a shallow dish, mix the eggs, milk, sugar, and salt. Dip the bread pieces in the egg mixture and arrange on the prepared baking sheets.
- Bake until the underside is golden, about five minutes. Turn slices; bake until golden brown, about 2-5 minutes more. Watch them carefully to prevent burning!
- Serve with butter and pancake syrup.
To serve: When ready to serve, place in a 375° oven on ungreased baking sheet. Heat until hot, 8 to 10 minutes. You can simply pop smaller quantities into the toaster or toaster oven. Nutritional values may vary based on the size bread you use. Values here represent two slices of bread.