Recipe - Scofield House French Toast

1 lg Loaf French bread
8 lg Eggs
3 One half cup Milk
1 cup Sugar, divided
1 tablespoon Vanilla
1 tablespoon Cinnamon
1 teaspoon Nutmeg
8 md Apples
4 tablespoon Butter

As promised, the brunch dish I sent Terry yesterday. This was published in
the Chicago Tribune a couple of years ago in a story about bed and
breakfast establishments. My sister and I both make a pan of this for
Christmas and Easter brunches. Enjoy.

Butter a 9 X 13 pan. Cut bread into 1.5" slices, put in pan, fitting
tightly. In separate bowl, beat eggs, milk, One half cup sugar, vanilla. Pour
half over bread. Peel, core, slice apples, place on top of bread. Pour
remaining egg mixture on top of apples. Mix remaining
One half cup sugar with cinnamon and nutmeg. Sprinkle on top. Dot top
with butter. Cover and refrigerate overnight.

Preheat oven to 350. Uncover and bake 1 hour. Remove, allow to rest
10 minutes before cutting.

Serves at least 8.

Posted to FOODWINE Digest 05 Dec 96

From: CONSTANCE FELTEN LPPG73A@PRODIGY.COM

Date: Thu, 5 Dec 1996 21:41:00 0500