Well...I have recruited the help of "The dietitian!"...my friend and often co-cook, who knowas lots about amounts etc... My other side kick, the caterer, is on the gulf coast! The bread is not regulart bread but unsliced French bread....about 4 to 5 inches in diameter, and the sausages are those little smokies cocktail things, on special for super Bowl sunday! In a meeting of the minds, with The Dietitian and me, we decided that 5 eggs per pint of milk should be about right. And we figured out we wanted to use one egg per 3 slices of bread. so I will buy 6 dozen eggs and 2 gallons of milk, realizing that some kids will want "vanilla milk" instead of chocolate. And we will monitor the intake of the little smokies. We will buy canned peaches and have fresh pineapple, bananas and grapes (the grapes weren't my idea)...some fruit will be donated...like bananas and a pineapple. I have 3 "fryers" abd others to do the dishing and pouring milk etc. And I just had an email saying that about 5 choir members will come early for practise so they can eat....will I have enough? Sure I said! The baked stuff in theory sounds easier...b ut for that nunber...it's really easier to fry and slap on platters in the oven, and put the plattersd on the table as needed, than to construct 10 casseroles. BUT....I won't be buying eggs nor nmilk nor the fresh fruit until we see what the weather is!! not supposed to be bad....but the reason I am cooking this week is because there was a weather cancellation and the person who was supposed to cook, can';t...

I haven't tried this, but I found this and it sounds good, maybe its similar to your recipe. Here is a link that might be useful: Bisquick French Toast

Here's my family's favorite :-) Becky * Exported from MasterCook * Oven Baked French Toast Recipe By :Laura Catania - Of Interest, May 1994 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 loaf French Bread -- sliced 1 1/2" thick 8 eggs 1 teaspoon vanilla 3 cups milk 1 tablespoon sugar 1/2 teaspoon salt margarine -- softened cinnamon Arrange bread slices tightly in greased 9 x 13 pan. Combine eggs, vanilla, milk, sugar and salt in bowl. Mix well and pour over bread. Cover tightly, chill overnight. Drop small amounts of margarine on tops of bread. Sprinkle generously with cinnamon. Put in cold oven at 375F for 45 minutes. Serve with sugar and syrup. - - - - - - - - - - - - - - - - - - -

Ann T, I often eat regular french toast with just butter, no syrup or jam, etc., I think it depends on my mood. Other times I want it covered with homemade peach syrup or something similar. I always make sure the egg mixture soaks all the way through, though, and then I have to cook it long enough that it's not soggy. Thanks, Marilyn, it looks like Paul's description answered my question. I was kind of wondering if the whiter middle part just tasted like bread or if some of the flavor permeated the slice. So, I'm guessing that the chocolate outer part is strong enough in chocolate flavor to allow for the "unsoaked" middle? So, Carol, you just ate yours "dry", no fudge sauce and pecans...? Annie