Overnight French Toast

 

Ingredients:

1		Loaf Unsliced French Or Italian Bread, trim off ends
2		Eggs
2		Egg Whites
1/3	Cup	Sugar
		Grated Lemon Zest Of 2 Lemons
¼	Tsp	Salt
2	Cup	Milk
2	Tbl	Light Or Dark Rum Or 1 Tsp Vanilla
		Grated Nutmeg

Directions:

Cut the bread into 12 slices about ¾” thick.

In a large, shallow dish, whisk together the eggs, egg whites, sugar, lemon zest and salt, then whisk in the milk and the rum or vanilla.

Dip the bread slices into the egg and milk mixture, turning tem once or twice until they are thoroughly soaked with the liquid. Transfer the slices to a large plate as you work. Drizzle any liquid remaining in the dish over the slices Sprinkle the nutmeg over them. Cover the slices with plastic wrap and refrigerate overnight.

Preheat oven to 400º. Heat a large griddle or skillet over medium heat until a few drops of water dance when sprinkled on the surface. Put as many of the prepared bread slices as will fit on the griddle or skillet and cook them until the undersides are golden – about 3 minutes. Turn the slices and cook them until the second sides are lightly browned – 2-3 minutes more. Transfer the slices to a baking sheet. Brown the remaining slices and transfer them to the baking sheet.

Place the baking sheet in the oven and bake the French toast until it is cooked through and had puffed up, about 10 minutes. Serve hot with topping of choice.

 

Yields

6 servings