Every few weeks Carver requests French toast for breakfast. Admittedly I don’t always make it because of the sheer number of dishes required and having to hold court in the kitchen while he and the dogs are relaxing on the couch.
My last trip to the library I came home with Joy the Baker’s cookbook and the Smitten Kitchen cookbook. Both are as fabulous as you’d imagine if you’re familiar with these two powerhouse women – if not, check out their sites and make one of their recipes. As I was flipping through the SK book I came across her recipe for baked French toast. I had tried the Hungry Girl version a couple weeks ago and was completely disappointed as it was soggy and a little bland. Needless to say, I was determined to find a better recipe.
While a traditional skillet French toast is much different than a baked French toast, the baked version gives you the cinnamon-sugar custard with half the effort. I cut up the bread the day before serving and then the morning of just mixed all the custard ingredients into an large liquid measuring cup. After that all I had to do was pour the custard over the bread and bake away. As I often do with recipes, I had to lighten it up and I also halved this recipe to perfectly serve Carver and I for two mornings.
Baked French Toast
- ¼ cup granulated sugar
- ½ tablespoon ground cinnamon
- 8 slices cinnamon raisin bread
- 1½ cups milk
- 3 large eggs
- ⅛ teaspoon table salt
- 1 teaspoon vanilla extract
- Syrup & Berries for serving
- Preheat the oven to 375 degrees. Whisk the cinnamon and sugar together in a small dish, set aside. Quarter each slice of bread into similar size pieces.
- Generously spray an 8-inch square baking dish. Arrange the cinnamon bread in the sprayed pan and layer until level and all pieces are used.
- Whisk the milk, eggs, salt, vanilla, and half of the cinnamon sugar mixture in a large liquid measuring cup. Slowly pour the liquid evenly over cinnamon toast in baking dish, being sure all pieces are evenly coated. Let sit for 15 minutes (or overnight, if you’re preparing this ahead of time).
- Before baking, sprinkle the remaining cinnamon-sugar over the French toast. Bake for 30 minutes, until puffed and golden and until no liquid seeps out of the toasts. Cut into squares and serve with fresh berries and maple syrup.