Shelly's Recipe

CUSTARD FRENCH TOAST II

Category: French Toast

12 slices dense French bread, sliced thick
10 eggs, lightly beaten
3 cups milk
3/4 cup sugar
1/2 cup apricot nectar
1 tbsp vanilla extract
2 tbsp butter
1 tbsp canola oil

In a large buttered baking dish, spread the slices of bread in 1 layer.

In large mixing bowl, place the eggs, milk, sugar, apricot nectar, and vanilla. Mix the ingredients together. Pour the mixture over the bread. Cover the dish with plastic wrap and refrigerate it overnight.

In a large nonstick skillet, place the butter and canola oil, and heat over medium heat until the butter is melted and mixture is hot. Add as many bread slices as will fit in the skillet, and cook for 3 minutes on each side, or until they are lightly browned and cooked through. Repeat with remaining bread slices. Serve 6