Vanilla Maple French Toast
6
Servings
Servings
20m PT20M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #16501
December 30, 2014
Categories: Breakfast, Lunch, Dairy, Eggs, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Entertaining, Fall/Autumn, Winter, Refrigerator, Stove Top, Vegetarian, Milk, Kosher Dairy more
"I also made this with leftover bread -- very dense whole wheat that no one would eat. I did not soak it overnight but did soak the bread for a long time in the morning and everyone loved it -- and no one knew they were eating the super healthy bread. I was out of milk so used half and half -- which made it so good! Recipe source: Bon Appetit (December 2004) This needs to be refrigerated overnight (not in prep time)"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (269.5 g)
- Calories 475.5
- Total Fat - 20.5 g
- Saturated Fat - 9.6 g
- Cholesterol - 342.9 mg
- Sodium - 788.1 mg
- Total Carbohydrate - 53 g
- Dietary Fiber - 1.5 g
- Sugars - 27.9 g
- Protein - 18.8 g
- Calcium - 320.4 mg
- Iron - 3.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Step 1
In a bowl whisk eggs together and then whisk in the milk. Add the next 4 ingredients (maple syrup - salt); whisk to blend.
Step 2
Divide mixture between two 13 x 9 inch baking dishes and arrange bread in single layer in the dishes; letting it soak for 10 minutes; turn over and cover and refrigerate overnight. (see note above -- this also works if you soak the bread for less time)
Step 3
Head griddle or large skillet over medium heat. Brush griddle with butter and add soaked bread; cooking 3-5 minutes, turn and cook other side for 3-5 minutes or until done and brown.
Step 4
Transfer to plates and serve with warm syrup and preserves.
Tips & Variations
No special items needed.
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