The other night I attempted a baked french toast recipe and it was a hit. With all but two of the family. Jaren just plain dislikes anything with egss. So of course he was not a fan. Brent wasn't convinced of this either. But I loved it. It wasn't too mushy, which I was afraid of. I do not like soggy bread. GAG-A-MAG city. And everyone else loved it too. In fact, many had seconds.
A close-up.
Yes, that is cinnamon and sugar caramelized to perfection.
All the fixings in the back.
Along with this delicious main dish, I cooked up some hashbrowns that were golden brown and crisped to perfection.
Here's the recipe:
1 loaf of french bread cut into 1 inch cubes
8 eggs 2 cups milk wisked with a dash of salt and 1 tsp vanilla
2 Tlb butter melted
Cinnamon and sugar to sprinkle on top(I have this stuff pre-made in my cupboard for cinnamon toast)
1.Prepare a 9x13 baking dish by coating it with butter. ( we don't want anything sticking!!)
2. Place bread cubes in prepared dish.
3. Pour over the egg mixture. With a fork push down all the bread cubes making sure they all get that custard goodness.
4. Cover with foil and place in fridge for 6 hrs or overnight. It can stay in there for 36 hours before needing to be baked off.
5. When ready to bake, pre-heat oven to 350, remove foil and cook for 45 minutes.
6. The last 15 minutes brush the top with butter and sprinkle with cinnamon and sugar.
When I cooked this it took longer then 15 minutes to get it to look like it does in the photo. I think I let it go for another 10 minutes. You know your oven best.
For a quick sauce I placed a bag of de-frosted strawberries, 1/4 cup of sugar and 2 tbl of strawberry jam in my food process and whirled it till smooth. My kids LOVED this ontop of the french toast.
1 comment:
Yummy! That looks delicious! I will be trying this!
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