MAKE-AHEAD CINNAMON FRENCH TOAST
Serving Size : 6 servings.
Category : Toast
Borrowed from the Hersey's webpage
Ingredients
| Amount |
Measure |
Ingredient |
| -------- |
------------ |
-------------------------------- |
| 1 |
loaf |
day-old French bread |
| 1 |
cup |
HERSHEY'S Milk Chocolate Chips or HERSHEY'S Cinnamon Chips |
| 5 |
Whole |
eggs, beaten |
| 1-1/4 |
cups |
milk |
| 1/4 |
teaspoon |
ground cinnamon |
| 1/4 |
teaspoon |
vanila extract |
|
|
Maple syrup (optional) |
- Spray 13x9-inch baking pan with non-stick cooking spray.
- Cut French bread into 6 (1-1/2-in. thick) slices.
- Using small, sharp knife, cut 2-inch long slits in one side of each bread slice, cutting 3/4 of the way through bread to create a pocket.
- Spoon 2 heaping tablespoons chips into pocket of each bread slice; press to close.
- Place filled slices into prepared baking pan.
- Whisk together eggs, milk, cinnamon and vanilla in medium bowl.
- Pour egg mixture evenly over bread; carefully turn pieces over, spooning mixture in pan over top of bread.
- Cover pan with plastic wrap; refrigerate 2 hours or overnight.
- Heat oven to 400F.
- Bake, uncovered, 20 to 25 minutes or until golden brown.
- Transfer toast to plates. Serve with maple syrup, if desired.
A printer friendly version of this recipe can be obtained Here
Enjoy
Well if you think you can do better than the Hersey's photographers and want to send in what these Toast really look like,
please feel free
| 
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