Baked French Toast

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French Toastsource: Robyn Lee

Ever since my daugh­ter ap­prop­ria­ted my old copy of Joy of Cook­ing, I’d been des­per­ate to re­place it. I had tons of left­over bread to use up, and I knew some­where in its pages I would find a rec­ipe for Baked French Toast. I was right, of course, and break­fast was de­li­cious.

How­ever, be­cause I didn’t have all the in­gred­ients on hand (and was hun­gry), I made a few chang­es to Joy’s rec­ipe. I’ve in­clud­ed a copy of the or­ig­in­al and a copy of my ver­sion. Dec­ide for your­self which you pre­fer.

Joy Of Cooking Baked French Toast

4 servings

Whisk together in a large bowl:

1 cup heavy cream, half and half, or milk

6 eggs

1/4 cup maple syrup

2 tablespoons light brown sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Trim the crust from:

8 slices white sandwich bread or challah

One slice at a time, turn the bread in the egg mixture to coat it, then fit the coated bread into an 8 x 8 inch baking dish, making a double layer. Very gently press the bread with the back of a fork to the compress the slices slightly. Cover with plastic wrap pressed directly onto the bread to help it soak up the egg mixture. Refrigerate overnight. Preheat the oven to 400 F.  Lightly butter a baking sheet, preferably nonstick.  Using a wide spatula – or, if you find it easier, your hands – lift the bread, slice by slice, out of the soaking mixture, allowing the excess liquid to drip back into the pan, and place on the baking sheet. Bake until puffed and golden, 12 to 15 minutes, turning the slices halfway through baking. Serve immediately with:

maple syrup

(sliced fresh fruit)

Annette’s Baked French Toast Variation

Ingredients:

1 cup milk

6 eggs

1/4 cup honey

2 tablespoons light brown sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

8 slices white sandwich bread or challah

powdered sugar

apple preserves

Directions:

Combine first 6 ingredients in a large bowl. Dip bread into bowl, shake off excess coating and place on buttered baking sheet.  Bake till golden. Top with a light sprinkle of powdered sugar and/or the apple preserves. Serve immediately.

source: windy_sydney

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