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Welcome to In The Kitchen, a collection of recipes. Initially, it will be recipes I've tried and liked or may want to try. Eventually, it will include recipes submitted by family, friends, and you. If you'd like to submit a recipe, please click the "submit a recipe" link above. In the subject line, please type RECIPE SUBMISSION. Thank you for visiting and bon appetit!
August 28, 2004

Yankee Candle's Overnight French Toast

  • 1 loaf cinnamon OR cinnamon-raisin bread, 1-1/2 to 2 lbs, preferably unsliced
  • 4 Tbs softened butter
  • 12 eggs
  • 3 cups milk
  • 1/3 cup sugar
  • 2 Tbs vanilla extract
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cardamom
  • 1/2 tsp salt
  • Boiling water
  • Maple syrup

Butter bottom and sides of a large glass baking dish. Cut loaf of bread into 8 to 10 1-inch slices. Butter one side of each slice, cut slices once on the diagonal, and arrange slices butter side up, slightly overlapping. In a large mixing bowl, whisk together eggs, milk, sugar, vanilla, nutmeg, cardamom and salt. Pour custard over bread. Cover with plastic wrap and chill in refrigerator overnight.
Next day: Preheat oven to 325�. Set a roasting pan large enough to hold the baking dish on the center oven rack, and pour 1 inch of boiling water into pan. Place baking dish in pan and bake uncovered 50 to 60 minutes, until custard has set and toast is lightly browned. Serve warm with maple syrup.

YIELD: 8 to 10 servings

Submitted by Wendy Conger

<Gooseberry Patch's Pork Chop Casserole | Yankee Candle's Coffee Cake With Chocolate-Cherry Crumb>

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