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French Toast Loaf (Not As Eggy)

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“A drier version of a baked French toast that can be cut into cinnamony slices!”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Tear bread into chunks, approximately one inch or so. Divide into two bowls.
  2. Beat eggs and milk together. Add vanilla and a sprinkle of cinnamon.
  3. Pour egg mixture over first bowl of bread, and evenly coat pieces. You want them coated, not soaked.
  4. Combine a few dry pieces and a few wet ones to make a layer on the bottom of two greased loaf pans or 8x8s. (you will make 3 layers in load pans or 2 in 8x8s.)
  5. Combine sugar, cinnamon, salt, and flour. Dust over the first layer. Sprinkle with a few pecans. Repeat process, ending with cinnamon-sugar mixture and pecans on top.
  6. Dot with butter and drizzle with maple syrup.
  7. Bake loaves at 325 35 to 45 minutes in a preheated oven. Bake 8x8s at 350 for 35 minute.

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