Don’t judge the title… I made my French teacher weep in high school and my college professor just gave up.
Mmmmm… French Toast. So delicious and a great way to get rid of the loaf of French bread hardening on my counter. Also, I had a hankering for baked French Toast. Tonight’s dinner? Breakfast for dinner!
This recipe calls for an 8-hour-rest-period for your French Toast but I was making it for dinner and I didn’t decide that until I got home from church/vestry meeting so it was closer to a 3-hour-rest-period. Whatevs. As long as the bread gets a chance to relax and soak-up the egg-milk mixture we’re good.
I don’t make any claims that this recipe makes for a heart or blood sugar healthy dinner. But pair it with bacon and oh my goodness it makes a psyche healthy meal.
Baked French Toast
- 1 loaf French bread, cut in 1 inch slices (I didn’t have/use a whole loaf)
- 6 eggs
- 2 cups milk (throw some cream in there and live a little)
- 2 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¾ cup butter
- 1 1/3 cups brown sugar
- 3 tablespoons light corn syrup
Prepare a 9×13 baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread slices, cover, and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees. Flip bread in egg mixture. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes. Flip bread halfway through baking.