| 8 | slices French bread, each 1/2 inch thick |
| 2 | tablespoons butter or margarine, softened |
| 1/2 | teaspoon ground cinnamon |
| 3 | eggs |
| 2/3 | cup granulated sugar |
| 1 | teaspoon vanilla |
| 1/8 | teaspoon salt |
| 2 1/2 | cups milk, scalded and cooled |
| Powdered sugar, if desired |
| 1. | Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread. |
| 2. | Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.) |
| 3. | Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator. |
|
| Scalding milk is simply the process of heating it to just under a boil. |
|
| Adding 1/2 cup of raisins or chocolate chips to the egg mixture puts a slightly different twist on this comfort food dessert. |
Nutrition Information:
220 ( 65 ); 7 g ( 4 g); 90 mg; 250 mg; 33 g ( 1 g); 7 g 6 %; 0%; 12 %; 6 % 2 ; 1 1/2