Title: Baked french toast supreme
 Categories: None
      Yield: 1 Servings
 
     14 sl Cinnamon-raisin bread
      1 c  Heavy cream
    1/2 c  Butter or margarine --
           Melted
           Or half and half
      4    Eggs
      1 tb Vanilla extract
      2    Egg yolks
           Powdered sugar
    3/4 c  Sugar
      3 c  Fresh berries or
      3 c  Milk
      3 c  Fresh fruit -- cut up
 
  Brush both sides of bread with melted butter and arrange slices
  evenly in the bottom of a buttered 9 x 13" pan. In a large bowl, beat
  together whole eggs and egg yolks. Beat in milk, cream and vanilla.
  Strain this custard over bread, making sure that each slice is evenly
  moistened. Bake at 350 for 25 minutes or until custard is set and top
  lightly browned. Let cool in the pan on a wire rack for 15 minutes.
  Cut into squares. Sprinkle with powdered sugar and serve with berries
  or other fruit. Servings: 6 to 8. "The better the bread, the better
  this dish.  If you can get a good bakery loaf and cut it into extra
  thick slices (about 1 inch), you will be rewarded.  This dish makes a
  breakfast or brunch into an occasion." Source: THE 9X13 PAN COOKBOOK,
  by Barbara Karoff nitty gritty cookbooks