Sunday Morning French Toast
Not to toot our own horn, but we’ve been known to make some pretty delicious dishes using an entire loaf of bread--like Eggs in a Basket and Savory Monkey Bread. Add to that list our latest recipe for baked French toast. We slice a loaf of crusty Italian bread (you’ll have to read on to find out our simple trick), set it up all in one pan and pour cinnamon-laced custard over the slices. After 25 minutes in the oven, brunch is served. Just make sure you have plenty of maple syrup on hand.
1 large loaf crusty Italian bread
1¼ cups whole milk
½ cup sugar
2 tablespoons cinnamon
1 teaspoon pure vanilla extract
4 tablespoons butter, melted
Confectioners’ sugar, for serving
Maple syrup, for serving
1. Preheat the oven to 350°F. Lightly grease a 9-by-13-inch casserole dish with nonstick spray.
2. Cut the loaf of bread into ½-inch-thick slices, but don’t cut all the way to the bottom (this way, the slices stay attached to each other). Cut the loaf in half and place the halves side by side in the prepared baking dish.
3. In a large bowl, whisk the eggs with the milk to combine. Whisk the sugar and cinnamon together, then add to the eggs. Stir in the vanilla extract.
4. Slowly pour the custard over the bread, taking care to pour in between the slices to fully coat the bread. (If you find large spots uncovered, pour the excess custard out of the casserole and try a second time.)
5. Brush the butter over the top of the bread, then transfer the casserole to the oven. Bake until the top is golden and crisp, 25 to 30 minutes.
6. Let the French toast cool slightly, then finish with a sprinkle of confectioners’ sugar. Serve with maple syrup.