Tuesday, May 11, 2010
Overnight Baked French Toast
So being that it was Mother's Day weekend I decided that I would make something easy so that on Mother's Day all my husband would have to do is put it into the oven and allow it to bake. I had never made this before and I was worried that it might be too mushy, but I was pleasantly surprise on how good it came out. Even my son loved eating it the next day for breakfast. I will surely make this again soon. I hope you all enjoy it as well.
Adapted from The Gourmet Cookbook, and Beantown baker link to her recipe below...
WHAT YOU WILL NEED:
1 loaf soft French bread
2 T butter, softened (I like to use unsalted... seeing that you will be adding salt into the batter.)
1 1/2 cups milk (I use skim)
2 T maple syrup (I use lite syrup)
1 tsp vanilla extract (use the good kind)
1 teaspoon cinnamon (I used more because I love the taste of cinnamon)
1/2 tsp salt
1/4 teaspoon nutmeg
3 tablespoons sugar
WHAT YOU WILL NEED TO DO:
With non-stick cooking spray prepare a 9 x 13 baking dish
Cut 12 slices of bread about 1 inch think.
Lightly butter one side of each piece of bread.
Arrange bread buttered sides up in one layer in prepared dish.
In another bowl whisk together eggs, milk, cinnamon, nutmeg, vanilla, and salt until combined.
Pour over bread and cover and refrigerate overnight.
If there is mixture in the bottom of your baking dish, do not worry, because the bread will absorbed it all up by the time you need to bake it.
Preheat oven to 400 degrees
Bake french toast until golden, or if you're like myself...bake until toast become slightly firm. This should take about 25-30 mins.
Serve with powdered sugar and with maple syrup.