Cut the french bread into 1-2\" wide slices.<
Slice French bread into 20 slices, 1 inch
br>Brush both sides of French bread slices.
Place in 250
Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 x 13-inch flat baking dish in two rows, overlapping the slices.
br>Slice and heat the French bread (optional) in the last 10
b>French bread into 20 slices, 1-inch thick each. (Use any extra bread
ish. Tear or cube the French bread into 1\" pieces and place
erve on toasted slices of French bread.
Spray with Pam 1 large and 1 medium Pyrex dish.
Cut up French bread into 1-inch slices and line dishes.
In a bowl, mix all other ingredients; season to taste.
Dip bread slices into mixture over slices.
Store covered in refrigerator overnight.
In morning, pop in oven and bake, uncovered, in a 350\u00b0 oven for 45 minutes.
Butter large baking dish. In medium bowl, beat eggs, milk, cream, vanilla, cinnamon and nutmeg. Cut bread into 1-inch slices. Place sliced bread in baking dish, single layer with sides touching. Pour entire mixture over bread.
Melt brown sugar, butter and corn syrup.
Spray bottom of 9 x 13 Pyrex dish.
Pour brown sugar and butter mixture into dish. Blend eggs with milk and vanilla.
Slice one loaf French bread to fit Pyrex dish.
Put bread over brown sugar mixture in dish.
Pour egg mixture over bread.
Refrigerate overnight.
Bake at 350\u00b0 for 30 minutes.
Serve with bacon and fruit.
Cut bread into cubes and place in
Cut white bread into cubes and place into
Preheat oven to 350\u00b0.
Grease a 9 x 13-inch baking dish. Arrange 6 slices French bread in bottom of pan.
In blender, blend eggs with cottage cheese.
Pour egg mixture over bread.
Sprinkle with nutmeg, cinnamon and poppy seed on top.
Bake for 20 to 25 minutes.
Serve with warm syrup and powdered sugar (optional).
Cut the French bread into slices and place in a greased 9x13 inch pan.
In bowl, beat eggs, sugar and cinnamon; stir in milk and mix well.
Pour over the French bread; cover pan with plastic wrap and refrigerate overnight.
Slice French bread into 20 (1-inch) slices.<
Slice French bread into 20 slices, 1-inch
br>Cut the loaf of French bread in half lengthwise. Place both
nch pan.
Diagonally cut bread into 1-inch slices and
Place sugar, butter, and corn syrup in small pan and cook until syrupy.
Pour into greased 9 x 13 inch baking dish.
Slice French bread 3/4 inches thick and arrange in pan over syrup mixture.
Beat together eggs, milk, and vanilla flavoring.
Pour over bread.
Cover dish and refrigerate overnight.
Bake uncovered at 350-375\u00b0 for 40-45 minutes.
This makes its own syrup, but it can also be served with additional maple syrup.