Texas style french toast, "you can serve a crowd"

Ingredients

• 2 cups half-and-half
• 6 large eggs
• 2 tablespoons sugar
• 1 teaspoon vanilla bean paste
• 1/4 teaspoon salt
• 1 loaf Sunbeam, Texas Giant Bread
• 4 tablespoons butter

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Preparation

• In medium size mixing bowl, whisk together the half-and-half, eggs, sugar, vanilla, and salt. You may do this the night before.
• When ready to cook, pour custard mixture into a large shallow bowl and set aside. Preheat oven to 300 degrees F.
• Dip bread into mixture, allow to soak for 30 seconds. Over medium-low heat, spray with cooking spray, or melt 1 tablespoon of butter, in a 10-inch iron skillet or nonstick saute pan.
• Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.
  
• Remove from pan and place on rack and place in oven. Repeat with all slices. Serve with maple syrup, whipped cream or fruit.
• For a quick breakfast later, put the baked pieces on a baking sheet and place them in the freezer. After frozen, place French Toast in a freezer bag and return to the freezer until ready to serve.
• When you're ready to serve, preheat your oven to 500 degrees, and place on a baking sheet sprayed with cooking spray. Bake for about 5 minutes or until done.

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