I discovered how easy French toast can be when you bake it when I chaperoned a Church youth overnight activity years ago. The kids had helped with the menus and had hands down voted for French toast for breakfast. I was not just about to slave in the kitchen making six slices at a time for over 30 teenagers. We were staying in a lodge with an industrial kitchen, so I just layered bread in giant shallow pans and baked it. It was all ready at the same time and the kids thought it was fabulous.
(this is a before baking shot to give you an idea of how it all looks)
This is just like a strata but instead of tearing the bread in pieces, you leave the slices whole and layer them on top of each other. When you cut into it, you serve a whole stack all at once. I have included some extra instructions to make these even more rich (add a layer of butter and brown sugar) before baking. It’s good plain with maple syrup and it’s good with the sauce.
1. Info for Baked French Toast
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Baked French Toast
- 1 loaf of bread
- 8 eggs
- 2 cups milk
- 2 tsp vanilla
- 1 tsp cinnamon
- Put 2 layers of bread in the bottom of a greased 9X13 pan.
- In a bowl, beat eggs, milk, vanilla and cinnamon.
- Pour over bread, cover and refrigerate overnight.
- Remove from fridge 30 minutes before baking.
- Bake covered for 50 minutes at 350 degrees, uncover and bake another 15 minutes or until golden brown.
- (OPTIONAL additional instructions: Meanwhile, heat ¾ cup butter and 1⅓ cup brown sugar in a sauce pan, stirring until melted together. Spread over bread. Bake uncovered, at 350 degrees 45-60 minutes or until golden brown. Let sit a few minutes before serving as topping is VERY hot.)