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.