Lynette’s baked french toast recipe
Lynette’s Baked French Toast recipe
- Strawberry or berry jam
- Frozen berries
- Buttermilk bread, cubed
- Eggs and milk, beaten (enough to cover bread cubes)
Spray 9 x 11-inch dish with Pamnon-stick cooking spray (or you can use 8-ounce souffle dishes for individual servings). Spread strawberry and / or berry jam over the bottom of the pan. Place fresh or frozen berries on top of jam to cover bottom of pan. Fill dish with cubed buttermilk bread. Add beaten eggs and milk to cover bread. Refrigerate overnight.
Bake at 350 degrees for one hour if it is a big pan. Bake at 350 degrees for 20 minutes if they are individual souffle pans.
After baking, invert French Toast on to serving plates and add berry conserve, if desired, and a scoop of ice cream, sour cream or plain yoghurt
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