Baked French Toast

Baked French Toast with Macerated Strawberries Chef Marshall O'Brien

Baked French Toast 

Serves 8+

1 loaf challah bread, or Italian, or French bread is just fine
6 eggs
1 cup milk
1 teaspoon cinnamon
1 tablespoon sugar or honey or agave
Pinch of salt

Prepare a 9×11 glass dish with non-stick spray, or vegetable oil, or butter and dust with flour.  
Cut bread in about 3/4 inch thick slices and lay in glass dish, pack together as needed. You will have plenty of bread, to make 2 pans if desired.
Beat  eggs well, then add  milk, cinnamon, and sugar (or honey or other sweetener) and a pinch of salt.  
Pour over bread and let sit for at least an hour or over night.  
Bake in pre-heated 350 degrees for about 30 minutes or until golden brown.  Poke for doneness with tooth pick, it should pull come out clean. Careful not to overcook or under cook.  
Remove from oven, if desired sprinkle with powdered sugar on top garnish with raspberries or mint leaves or both.

Mascerated Strawberries for baked french toast
1 cup strawberries, stems removed, sliced
1 teaspoon honey or sugar

Toss together and refrigerated over night. Serve room temp with bake fresh toast or crepes or pancakes.

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