Baked French Toast

Baked French Toast

Mmmm, breakfast. Delicious any time of day! Um, except early in the morning. My stomach really isn’t ready for food consumption until brunchtime, though I can get away with coffee. Anyway, my roommates love French toast, and I like it myself, but making French toast annoys the poo out of me. Enter baked French toast casserole! It’s deliciously French-toasty without needing a whole bunch of fabrication when I want to be staring sullenly into a cup of coffee. It was enjoyed by all! What it is not is low fat, though I suspect some of the cream could be substituted with milk. I wouldn’t go skim, though; at that point you’re changing the structure as well as the texture.

Baked French Toast, adapted from the Pioneer Woman

Innards:
1 loaf crusty bread (French, Italian, sourdough)
8 eggs
2 c. whole milk
1/2 c. heavy cream
1/2 c. granulated sugar
1/2 c. brown sugar
2 Tbsp. vanilla extract
1/4 tsp. salt

Topping:
1/2 c. brown sugar, packed
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg
1 stick (4 oz./8 Tbsp.) cold butter, cut into pieces

Serving:
butter, softened
maple syrup, warm

Tear the bread into chunks (or cut it into cubes) and scatter it evenly into a greased 9×13″ pan. Whisk the eggs in a medium bowl to get them nicely scrambled, then add in the milk, cream, sugars, salt and vanilla and whisk to combine. When it’s smooth, pour it over the bread and smoosh the bread down into it to make sure it gets soaked up. Cover the pan tightly and store in the fridge overnight or until needed.

To make the topping, mix the sugar, cinnamon, salt and nutmeg in a small bowl, then cut in the butter with a pastry cutter until it looks all pebbly. Store in a plastic bag in the fridge (it’s probably light enough to store on top of the casserole so you don’t lose it).

At baking time, preheat the oven to 350F. Uncover the casserole and sprinkle the topping over the top. Bake for 45 minutes to an hour — less time will get you more of a bread pudding texture, while more will net a crisper, slightly more traditional French toast sort of feel. Serve with butter and syrup, as well as maybe fruit. Delish!

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~ by iliadawry on 7 January 2013.

2 Responses to “Baked French Toast”

  1. Sounds awesome! How many does it serve?

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