Baked French Toast
Baked French Toast
Whisk together in a large bowl:
1 cup heavy cream, half and half, or milk
6 eggs
1/4 cup maple syrup
2 Tbs light brown sugar
1 tsp vanilla extract
1/4 tsp salt
Trim the crusts 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 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 deg. Lightly butter a baking sheet, preferably nonstick. Using a wide spatula, or if 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, 12-15 minutes, turning the slices halfway through baking. Serve immediately.
Whisk together in a large bowl:
1 cup heavy cream, half and half, or milk
6 eggs
1/4 cup maple syrup
2 Tbs light brown sugar
1 tsp vanilla extract
1/4 tsp salt
Trim the crusts 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 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 deg. Lightly butter a baking sheet, preferably nonstick. Using a wide spatula, or if 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, 12-15 minutes, turning the slices halfway through baking. Serve immediately.
