Sunday, January 29th, 2012
GC#375: Baked French Toast (Page 650)
I love baked french toast. I love how you can spend 10 minutes prepping it the night before, let it sit in the fridge overnight, and then pop it in the oven to cook and by the time you’re done taking a shower you have a delicious breakfast waiting for you.
Before heading out on a bike ride this morning I did just that. I whisked together 2 eggs, some milk, and a pinch of salt, and poured it over 11 buttered slices of italian loaf bread in my pyrex. I then popped it in the fridge and went out on a bike ride for a few hours. It turned out that we got lunch during the bike ride, so instead, at about 6pm I took it out of the fridge, let the pyrex get up to room temp so I didn’t crack it, sprinkled it with a bit of sugar, and put it in the oven for 20 minutes at 425. That’s it!
This was a pretty simple baked french toast. The previous versions I’d made had vanilla and sugar in the custard that got absorbed by the bread, while this one has you sprinkle the sugar on top of the bread so that it created a nice crisp top. Usually I make it with brioche loaf or challah, both of which have eggs in it, but the Italian loaf worked out very nicely also.