A switch from vanilla is almond extract and still a heavy hand with the cinnamon
During the holidays, after dinner, whatever loaf bread (think crusty Italian stuff) is left, I take it home:
Slice bread to desired thickness (not too thin)
Dry out overnight on a cookie sheet
Butter 9x12 pan - less is not more
place bread slices in the pan
Mix 6-8 eggs with some milk, brown sugar (1/4 - 1/2 cup'ish), cinnamon, vanilla or almond extract ...I dont measure anything.
The next step is to pour the mixture over the eggs, but before doing so, I eyeball my liquid to bread and pan size ratio. You want to have enough liquid for the bread to soak up thru to the top of the bread. If it looks a little skimpy, I add a little more milk and/or egg(s).
Pour liquid mixture over bread. Place a pat of butter on each bread slice.
Let sit in fridge overnight.
Next morning, turn oven on to 350, put coffe on, tend to furkids, put baked french toast in oven, take a shower, pour your coffee and eat your french toast.
Modify to your needs and wants of course
During the holidays, after dinner, whatever loaf bread (think crusty Italian stuff) is left, I take it home:
Slice bread to desired thickness (not too thin)
Dry out overnight on a cookie sheet
Butter 9x12 pan - less is not more
place bread slices in the pan
Mix 6-8 eggs with some milk, brown sugar (1/4 - 1/2 cup'ish), cinnamon, vanilla or almond extract ...I dont measure anything.
The next step is to pour the mixture over the eggs, but before doing so, I eyeball my liquid to bread and pan size ratio. You want to have enough liquid for the bread to soak up thru to the top of the bread. If it looks a little skimpy, I add a little more milk and/or egg(s).
Pour liquid mixture over bread. Place a pat of butter on each bread slice.
Let sit in fridge overnight.
Next morning, turn oven on to 350, put coffe on, tend to furkids, put baked french toast in oven, take a shower, pour your coffee and eat your french toast.
Modify to your needs and wants of course