Baked French Toast
From mkhs1974 16 years agoIngredients
- 1 (13- to 14-inch-long) loaf soft supermarket Italian bread shopping list
- 1/2 stick (4 tablespoons) unsalted butter, softened shopping list
- 3 large eggs shopping list
- 1 2/3 cups whole milk shopping list
- 1/4 teaspoon salt shopping list
- 3 tablespoons sugar shopping list
- cinnamon - hint shopping list
- nutmeg - whisper shopping list
- vanilla - splash shopping list
- Accompaniment: maple syrup shopping list
How to make it
- Butter a 13-by-9-inch glass baking dish. Cut twelve 1-inch-thick diagonal slices from bread (reserve ends for another use).
- Generously butter one side of each slice and arrange slices buttered sides up in one layer in buttered dish, squeezing them slightly to fit if necessary.
- Whisk together eggs, milk, cinnamon, nutmeg, vanilla and salt in a bowl until well combined, then pour evenly over bread. Refrigerate, covered, until bread has absorbed all of custard, at least 1 hour (time may vary depending on bread).
- Bring soaked bread to room temperature. Put a rack in middle of oven and preheat oven to 425° F. Sprinkle bread with sugar. Bake until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately, with maple syrup.
- Cook's Note: The soaked bread can be refrigerated for up to 24 hours before baking.
The Rating
Reviewed by 4 people-
totally love this, simple and good 55555555
hunnee in Nanaimo loved it -
I love your instructions, "Hint, whisper, splash." That's lovely and I can't wait to try this recipe on a special morning. Thank you.
chihuahua in Sonoma County loved it
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