Sweet Lorraine's holiday french toast

This recipe comes courtesy of Lorianne Platman. Sweet Lorraine's is located in Southfield and Livonia. For more information, visit www.sweetlorraines.com.

Yield: 8 Thick French Toast Slices Note: Pre-Heat Oven to 325 Degrees F

1 Quart Milk, IF POSSIBLE Organic Whole Milk Preferred
5 Eggs, Organic or Cage-Free Preferred
1/3 Cup Granulated Sugar
1 tsp Real Vanilla Extract
8 One Inch Thick Slices of Texas Toast, Challah or Brioche Bread

- In a big bowl, whip together the milk, eggs, sugar and vanilla. Set aside
- Place bread slices on a shallow sheet pan & evenly cover with mixture from above
- Allow the bread to soak in mixture for 5 to 10 minutes
- Turn the bread over and allow it to soak for an additional 5 to 10 minutes
- Line two cookie sheet pans with parchment paper & spray with vegetable oil spray ä Place bread in a single layer on the pans
- Bake in a pre-heated oven 325 Degrees F for 10 to 12 minutes until set & let cool
- You can refrigerate the par-baked French Toast for up to two days
- When ready to serve, pre-heat oven to 450 Degrees F and warm for 5 to 10 minutes

Serve with Michigan Real Maple Syrup or if you are real Michigander your own Maple Syrup

All natural locally made Corridor Breakfast Sausage,
Beelers Hickory Smoked Bacon

Fresh Cranberry- apple sauce