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Tuesday, November 29, 2011

Baked French Toast

I love the idea of baking or roasting part of a meal since it frees me up to take care of something else.  Tonight, with half a loaf of French bread going stale on my counter, I searched for a french toast that could be baked without an overnight soak.  This is a modest adjustment from the original recipe I found in a church cookbook but the cubed bread allows the kids to serve themselves and requires no cutting.  Doubling the recipe to bake in a 9 x 13 inch pan would easily make enough for 6 or 8.



Baked French Toast

½ loaf day old French bread, cubed
2 T. butter
1/3 c. brown sugar
1 c. milk
3 eggs
1 t. vanilla
1/8 t. baking powder
1 t. cinnamon
¼ c. walnuts or raisins

1. Preheat oven to 350°.
 
2. Melt butter and pour into 9x9 pan. Tip pan to coat bottom. Sprinkle with brown sugar. Set pan aside.
 
3. In a large bowl, whisk together milk, eggs, vanilla, baking powder, and cinnamon.
 
4. Add bread cubes (& walnuts or raisins) and mix with a spatula to coat bread cubes.
 
5. Let mixture set for 15-20 minutes, stirring occasionally.
 
6. Pour into prepared pan and bake 20-25 minutes.
 
7. Turn out onto a serving platter and serve with maple syrup.

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