SUBSCRIBE
Purchase SOUTH online or at any southside Barnes & Noble, Borders, Kroger, or Marsh Subscribe
Recipes

Photo by Phil Smith

Baked French toast

Chef Richard Fitch of Old Towne Country Buffet, Greenwood

 

6 to 9 slices French bread, cut at an angle, each ½ to 1 inch wide

3 eggs, beaten

1 cup milk

1 tablespoon sugar

1 ½ teaspoons cinnamon

1 teaspoon vanilla

½ cup margarine or butter, salted

Cream cheese, softened

 

Preheat oven to 380 degrees. Apply a thin coat of softened cream cheese to both sides of the bread slices. Sprinkle cinnamon over the cream cheese-covered bread slices.

Mix together the eggs, milk, sugar, 1½ teaspoon cinnamon, vanilla and melted butter. Pour the egg mixture over the bread; let stand for 30 to 60 minutes. Bake for 15-20 minutes. Serve immediately with warm pancake syrup.

Go back to recipes >>

  • May 24
    “Strawberries on the Square ”
    , Downtown Franklin
  • May 31
    “Transformations Salon & Spa Clinics”
    5 p.m.-8 p.m., 8083 S. Madison Ave
  • June 1
    “Vintage Indiana Wine & Food Festival”
    11 a.m. to 7 p.m. , Military Park
  • June 22
    “I Heart My Spouse: Amazing Race”
    4 p.m.,
  • October 5
    “Prevention and treatment options for back and leg pain”
    5:30-8:30 p.m., Indiana Orthopaedic Hospital (IOH), 8400 Northwest Boulevard