French Toast (Overnight)
Dublin Core
Title
Description
Overnight baked French toast recipe written by Lisa Turner in the early 2000's. Found in her recipe box. Made of paper, written with ink, and stained with food.
Creator
Lisa Turner
Source
Sidney Turner
Publisher
Unpublished
Date
Language
English
Identifier
Coverage
2000-2024
List Item Type Metadata
Genre
recipe
Material
unlined paper, pen ink
Circulation
None
Linguistic Text
French Toast (Overnight)
1 large egg
2 large egg whites
3/4 c. skim milk
2 tbsp. sugar
1 tsp. vanilla extract
1/4 tsp. cinnamon
1/8 tsp. baking powder
8 1/2 inch thick Italian bread
2 tsp. canola oil
1 tsp. butter
Whisk together egg, egg whites, milk, sugar, vanilla, cinnamon and baking powder until well blended.
Place bread slices in shallow baking dish, cover with egg mixture, turn to coat evenly. Press wax paper directly on top of bread. Cover dish with plastic wrap. Refrigerate overnight.
Heat 1 tsp. oil , 1/2 tsp. butter in skillet, cook break 2-3 min. per side.
1 large egg
2 large egg whites
3/4 c. skim milk
2 tbsp. sugar
1 tsp. vanilla extract
1/4 tsp. cinnamon
1/8 tsp. baking powder
8 1/2 inch thick Italian bread
2 tsp. canola oil
1 tsp. butter
Whisk together egg, egg whites, milk, sugar, vanilla, cinnamon and baking powder until well blended.
Place bread slices in shallow baking dish, cover with egg mixture, turn to coat evenly. Press wax paper directly on top of bread. Cover dish with plastic wrap. Refrigerate overnight.
Heat 1 tsp. oil , 1/2 tsp. butter in skillet, cook break 2-3 min. per side.
Visual Text
Vertical tear along bottom half of the page from repeated folding, food stains from use.
Dimension
8.5" x 11"
Files
Citation
Lisa Turner , “French Toast (Overnight),” Museum of Everyday Writing, accessed May 1, 2024, https://museumofeverydaywriting.omeka.net/items/show/1428.