Oven Baked French Toast
This is a decadent, salty-meets-sweet, stick-to-your-ribs kind of breakfast - definitely weekend food! Tip: to make it extra yummy, you can prepare it the night before so the bread really gets some time to soak up the eggy goodness. This is also a perfect way to use up some stale bread you have lying around - once it soaks up the egg mixture, it'll come right back to life!
- 1 small loaf of your favourite bread, sliced or cubed (challah bread, or other fluffy, soft bread works best)
- 1 Tbsp butter, melted
- 2 tsp cinnamon sugar**
- 1 Tbsp vanilla
- 4 Tbsp milk or cream
- 0.25 cup icing sugar
- 6 eggs (8 if using a large amount of bread)*
- Place all of your bread in a large mixing bowl.
- Beat eggs with icing sugar until colour turns light yellow and mixture becomes fluffy.
- Whisk in milk (or cream) and vanilla. Pour over bread and toss to coat. Allow to sit until mixture is absorbed, about 10 minutes. This mixture can also be prepared overnight.*
- Grease a shallow, oven-safe dish with butter. Preheat oven to 325F. Lay bread mixture evenly into dish. Sprinkle with cinnamon sugar. Bake for approximately 30 minutes, or until bread is golden brown. Meanwhile, prepare caramel sauce.
Shortcut Caramel Sauce
- 0.5 cup heavy cream
- 3 Tbsp butter
- 1 cup packed brown sugar
- pinch sea salt
- In a heavy bottomed saucepan, warm butter over medium heat. Add brown sugar and cream. Stir with a heatproof spatula in figure 8 motion, until sugar is dissolved. Continue cooking, stirring slowly but constantly, until mixture begins to thicken, about 6 minutes. Voila! Caramel!
- Pour sauce over hot french toast. Sprinkle with icing sugar or more cinnamon sugar just before serving.
- Eat & enjoy!
*If doing this overnight, increase the egg quantity to 8 to 10 eggs and the sugar to 1/3 cup.
** If you cannot find cinnamon sugar, make your own using equal parts of cinnamon to sugar.
For the full post, visit The Bacon Eating Jewish Vegetarian.