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Baked French Toast

Reviewed: Feb. 12, 2012
I made this for dessert (with vanilla ice cream) and it was a big hit. Used the recipe as directed, but I only refrigerated it for 3 hours before baking. I wasn't sure whether it should be baked covered or uncovered, so I left if covered with aluminum foil for 35 minutes, and baked uncovered for the last 25. That worked well. Also appreciated the tip about boiling the caramel sauce then reducing the heat. Thanks for sharing!
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