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Instructions |
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Melt 3/4 stick butter in 9x13-inch pan.
Cut crusts off sliced sourdough bread and layer 2-
3 deep.
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Mix-
1 1/2 cups sugar
4 cups milk
6 eggs - 3 egg yolks
2 cups whipping cream
1 Tbsp vanilla
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Pour over sourdough bread. Let sit overnight in
refrigerator. Bake at 350 degrees for 50 minutes.
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Raspberry Sauce-
1 pkg. 10 oz frozen raspberries
1/4 cup sugar
1 Tbsp cornstarch
Cook until thickened, pour over French toast
and top with slivered almonds.
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Originally Submitted
8/14/2016
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