Thanks I thought so but didn't want to assume

-----Original Message-----
From: Rebecca Manners via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 14, 2016 7:55 AM
To: cookinginthedark@acbradio.org
Cc: Rebecca Manners <rebeccamann...@hotmail.com>
Subject: Re: [CnD] question about a French toast recipe

Oh no! That should read c. or cup. Sorry for the confusion. 

Becky Manners.



Sent from my iPhone

> On Jul 14, 2016, at 7:44 AM, Laury-Johnson, Shawnese (LARA) via 
> Cookinginthedark <cookinginthedark@acbradio.org> wrote:
> 
> Hello everyone I have a question about this recipe for clarity. The recipe 
> calls for 1/2 can of butter, 3/4 can of brown sugar, and 1/2 can of milk. 
> What is it referring to when it says a can? 
> 
> ----- 
> 
> ----- Original Message -----
> From: rebecca manners via Cookinginthedark  <cookinginthedark@acbradio.org>
> To: cookinginthedark@acbradio.org
> Date: 07/12/2016 1:52 pm
> Subject: [CnD] question about a French toast recipe
> 
>> 
>> 
>> Hi everyone. 
>> 
>> I tried this recipe a while back. When I had to put the bread in the pan, I 
>> noticed that all whole slices didn't fit. I either had to cut or tear some 
>> of them in half. Could I cube the bread before adding it? 
>> 
>> The recipe is pasted below. 
>> 
>> Thanks for any suggestions. 
>> 
>> Becky Manners 
>> 
>> oven-baked French toast
>> 1/2 can. butter, melted
>> 3/4 can. brown sugar
>> 1 tbsp. ground cinnamon
>> 12 slices bread
>> 6 eggs 
>> 1/2 can. milk
>> pinch salt
>> Coat 9 x 13 dish with butter. Spread any remaining butter over bottom of 
>> dish. 
>> Sprinkle cinnamon and brown sugar evenly over butter. 
>> Arrange bread in two layers over brown sugar mixture. 
>> Beat eggs, milk and salt in bowl. Pour over bread. 
>> Cover and refrigerate overnight. 
>> Preheat oven to 350. Bake in oven until golden brown or about thirty 
>> minutes. 
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