Friday, February 11, 2011

French Toast (baked)

Whether having a brunch or serving breakfast for dinner, this baked French toast is a real treat. By baking the toast, you have one less pan to contend with on the stove top, and if baked on parchment you can omit a large portion of butter that would be used to fry it. This is adapted from a Betty Crocker cookbook.
For a complete meal, I served baked French toast, eggs, bacon, Herb Potatoes and Spiced Apples or Baked Apples.

4-6 slices (I use homemade, and the number depends largely on the thickness of the slices)
3  eggs
¾ cup milk
1 Tbsp raw sugar
¼ tsp salt
½ tsp vanilla

Preheat oven to 400°F (app. 205°C*), line a baking sheet with parchment.
Beat eggs, milk, sugar, salt & vanilla until the sugar and salt are dissolved.
Dip bread slices in the egg mixture, turn them to completely soak them, remove and lay on the parchment (you may find a spatula helpful here, as the soggy bread might tear).
Pour any remaining egg mixture on top of the slices, and put them into the oven for 8 minutes on each side (or until each side is golden brown).
Serve warm with maple syrup.
Leftovers reheat nicely, and can be cut into thin strips for dipping sticks.

*I use an online conversion chart and round up or down, as seems appropriate. Please adjust according to your judgement, and send me a message if you find an error. Thank you.

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