Breakfast This Morning

Weekend mornings provide time for breakfasts that take a little more time.  I prepared this last night for breakfast today, but it can be made immediately after preparation as well.  I hope you enjoy.
Baked Cinnamon French Toast
6 slices white, whole wheat or raisin bread
1 tsp  ground cinnamon
3 eggs
1/2 cup milk
1/2 cup maple syrup or table syrup
2 tbsp margarine or butter, melted
1 tsp vanilla extract
 fruit for garnish (optional)
  • Spray a 13 x 9-inch (3.5 L) baking dish with cooking spray. Arrange bread slices to fit in single layer in dish; sprinkle with cinnamon.
  • In a bowl, beat eggs with milk, syrup, margarine or butter and vanilla just until blended. Pour evenly over single layer of bread. Bake immediately or cover and refrigerate several hours or overnight.
  • Preheat oven to 350°F (180°C). Bake uncovered 30 minutes or until firm to the touch. Garnish with fruit (optional). Serve hot, with additional syrup.

2 thoughts on “Breakfast This Morning

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