Friday, May 6, 2011

Overnight French Toast

6 eggs
2 T flour
1 T sugar
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
1/4 tsp nutmeg
2 c milk

Punch and dip french bread to saturate. Lay in pan, pour remainder of liquid over top. Cover overnight in fridge. Cook on griddle the next morning.

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