|
French |
 |
| 1 - 24" loaf of French Bread | 1 1/2 tsp. vanilla |
| 4 tbs. butter | 1/8 tsp. salt |
| 2 cups half n half | 4 eggs |
| 1/2 cup milk | 3 tbs. maple syrup |
| 1/3 cup sugar |
One hour before serving:
Cut bread on an angle, 1 1/2" thick. Spread butter on one side. In a 9 x 13 cake pan, overlap bread in rows, butter side up. Beat half n half and milk with sugar, vanilla, salt and eggs with whisk, not a beater. Pour over bread and mush down until the liquid is soaked up. Bake at 350o until knife in the center comes out clean. Brush with syrup and serve hot. Leave out maple syrup so your guests can add more.
BACKCut bread on an angle, 1 1/2" thick. Spread butter on one side. In a 9 x 13 cake pan, overlap bread in rows, butter side up. Beat half n half and milk with sugar, vanilla, salt and eggs with whisk, not a beater. Pour over bread and mush down until the liquid is soaked up. Bake at 350o until knife in the center comes out clean. Brush with syrup and serve hot. Leave out maple syrup so your guests can add more.
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