baked french toast
Last weekend the kids were with us for the weekend and I decided to get back into the swing of making breakfast with the kids on Saturday mornings. Luis made the pancakes but we also tried a new recipe: Baked French Toast.
Now see, I already have a problem with it because is French Toast still French Toast if it is baked? I’m wasn’t so sure….and after making the recipe, I would have to say no. While it had all he basics of French Toast, the result was more like bread pudding. However, it may have had something to do with my choice of bread. I chose French bread over an egg bread and I am sure it changed the taste and texture. It was still good since we all like bread pudding. But it was disappointing in that it was not quite French toast like.
I made a raspberry cream cheese sauce to go on top and overall it was yummy. Next time, we will try it with a different bread. The recipe for the toast follows. To make the raspberry sauce simply take a 10 oz of raspberries (fresh or frozen), 2 tbsp sugar and 4 tbsp cream cheese. Over low heat, gently mash/stir the berries until the sugar and cream cheese melts and it’s good to go!
Baked French Toast
Ingredients
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 6 thick slices challah, brioche, or other
- egg bread (1 inch thick)
- 2 tablespoons unsalted butter, melted
Directions
- In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
- Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.
- Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.
- Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.
