Honey-baked French Toast - Craig and Gail Lithgow

1 1/2 cups milk
4 large eggs

1/2 teaspoon ground cinnamon

4 tablespoons honey

12 (1" thick) diagonally cut slices of French bread

3 tablespoons packed brown sugar

2 tablespoons margarine or butter, melted

In large bowl, beat together milk, eggs, cinnamon and 2 tablespoons honey. Dip bread into egg mixture, allowing egg mixture to be absorbed into both sides of each slice. Arrange bread, overlapping slices, in greased 2-quart shallow baking dish. Pour any remaining egg mixture over bread. (May be covered and refrigerated overnight at this point.) Sprinkle with brown sugar. Drizzle with melted margarine and remaining 2 tablespoons honey. Bake in 350 degree oven, 30 minutes, or until golden brown and knife inserted into center of bread comes out clean.

Makes 6 servings.