BAKED FRENCH TOAST
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This recipe was adapted from Beth Hensperger's book, Bread for Breakfast.
Baked French Toast Recipe
Preheat the oven to 350 degrees.
Prepare a 10 by 15-inch baking pan by lightly greasing the bottom and sides.
Trim the crusts from the leftover bread and arrange them in the bottom of the pan.
Layer cooked bacon slices over the bread than sprinkle cheddar cheese over the bacon and bread.
Whisk eight large eggs and three cups of milk together. Season to taste and pour over the bread.
Bake for fifteen minutes.
Remove the dish from the oven and arrange slices of fresh tomatoes on the bread.
Sprinkle with mozzarella or parmesan cheese and return to the oven.
Bake for another ten minutes or until the eggs are set.
Remove from the oven and serve hot.
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