Overnight French Toast(Good For A Brunch)

• 1 loaf French bread, cut into 8 thick slices
• 5 eggs
• 3/4 c. milk
• 1/4 tsp. baking powder
• 1 Tbsp. pure vanilla extract
• 1 (20 oz.) bag frozen whole strawberries
• 4 ripe, sliced bananas
• 1 c. sugar
• 1 Tbsp. apple pie spice
• cinnamon sugar

1. Pancake batter must be soft so that it can spread in a thin layer over the base of a hot frying pan.
2. Mix the batter until smooth and leave for 30 minutes or longer in a cool place before using. Do not stir again.
3. Use a pan with a heavy base.
4. Heat and spread with oil.
5. Pour off excess oil. The pan must be very hot when the batter is poured in.
6. Use a measuring cup or a soup ladle and use the same amount of batter for each pancake. Allow batter to spread quickly to cover the pan.
7. Keep pancakes hot by layering on top of each other in a dish and keep the dish warm over boiling water. Sprinkle with cinnamon sugar just before serving.
8. Ovens tend to make pancakes tough.

bread, eggs, milk, baking powder, vanilla, strawberries, bananas, sugar, apple pie spice, cinnamon sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882637 (may not work)