This rich and custardy toast is easy to make and is delicious too. If you make French toast, you will usually be cooking one at a time, and it takes a lot of time. In this way you can prepare everyone’s breakfast at the same time. All you need is a large baking casserole.
You can do the prep the previous night and bake the next day. This will help you during weekends, when you like to sleep for a little longer or if you have guests at home.
In this recipe, I have cut the bread into small pieces, I have soaked them in a egg and milk mixture (custard) for 1 & 1/2 hours and baked in cold oven until golden brown. You can also soak it overnight and bake the next day.
It can be served with whipped cream, maple syrup or jam.
BAKED FRENCH TOAST RECIPE
PREPARATION TIME : 10 MINUTES
SOAKING TIME: 1&1/2 HOURS
BAKING TIME 1 HOUR
CAN BE SERVED TO 3 TO 4 PEOPLE
INGREDIENTS
- 4 beaten eggs
- 8 slices of white bread
- 1& 1/2 cups of full fat milk
- 2 tablespoons of sugar
- A pinch of salt
- 1 teaspoon vanilla essence
- 1&1/2 tablespoons of unsalted butter
- A little bit of oil or cooking spray
METHOD
- Grease a 2L oven safe baking casserole with a little bit of vegetable oil or cooking spray.
- Cut each slice of bread into 4 pieces and keep aside.
- Beat the eggs in a bowl, into it add the milk and mix.
- Into the milk and egg mixture, add sugar and salt and mix. Then add the vanilla essence and mix well.
- Arrange the bread pieces in the baking casserole and pour the egg mixture all over the bread pieces.
- Wrap it with a plastic wrap and refrigerate it for 1&1/2 hours.
- After 1&1/2 hours take it out of the fridge and let it sit at room temperature for 15 minutes.
- Dot the top with butter.
- Wrap it with aluminum foil and put it in cold oven and turn the heat to 175 °C and bake it for 30 minutes.
- After 30 minutes remove the foil and bake it open for another 25 to 30 minutes or until golden.
- Serve with whipped cream or maple syrup or jam.
NOTES
You can soak the bread pieces in the custard and keep in the fridge overnight. You can bake it the next day. If you are doing so, before baking keep it out until it reaches the room temperature and then bake.
STEP BY STEP PICTURES
Grease a 2L oven safe baking casserole with a little bit of vegetable oil or cooking spray. Cut each slice of bread into 4 pieces. Arrange the bread pieces in the baking casserole.
Beat the eggs, add the milk into it and beat
Add sugar
pinch of salt
add vanilla essence and mix
Pour the egg milk mixture over the bread pieces
Wrap and refrigerate it for 1&1/2 hours
After 1&1/2 hours take it out of the fridge and let it sit at room temperature for 15 minutes. Dot the top with butter.
Wrap with aluminum foil and put it in cold oven and turn the heat to 175 °C and bake it for 30 minutes.
After 30 minutes remove the foil and bake it open for another 25 to 30 minutes or until golden.
