A recipe from our friend in St. Petersburg, Tom Galloway

• 12 slices of cinnamon bread or raisin bread
• 1 pint (16 ounces) Half & Half
• 2 large eggs
• 6 tablespoons I Can't believe It's Not Butter or...
• 2 teaspoons firmly packed brown sugar

• 2 teaspoons vanilla extract
• 1 teaspoon grated orange peel
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Powdered sugar for garnish

Preheat oven to 350°F.
1. In a lightly greased 13- x 9-inch pan, arrange bread slices in two layers
2. In a large bowl, blend remaining ingredients with a wire whisk.
3. Pour mixture evenly over the arranged bread slices. Press down on bread slices until some liquid is absorbed and the slices do not float.
4. Bake for 45 minutes or until center reaches a temperature of 160°F and bread is golden brown
5. Serve hot and garnish with a sprinkling of powdered sugar.

Suggestion: Freeze leftover French Toast in an airtight container.

To Reheat: Remove from freezer. Let come to room temperature. Then arrange on a baking sheet and heat in a 350°F oven until hot.