Baked French Toast


© Maria Foy | Happy Mum Happy Child


BAKED FRENCH TOAST

Sometimes I want to make French Toast (or sometimes called Eggy Bread) but can’t be bothered standing over a pan frying it on each side. So I’ve got the most amazing Baked French Toast recipe that you can make either the night before, or in the morning.

INGREDIENTS
2 Tbsp brown sugar
2 tsp cinnamon
5 eggs
1 1/2 cup milk
1 Tbsp vanilla
1/2 cup butter (melted)
1 cup brown sugar (firmly packed)
10-12 pieces of bread
Raisins (if desired)

DIRECTIONS
Preheat your oven to 180 degrees Celsius (if you’re making it that morning).
Grease a 20 x 30cm dish with butter.
Bowl 1: Combine the 2 tablespoons of brown sugar, and the 2 teaspoons of cinnamon, in a small bowl.
Bowl 2: In a larger bowl, combine the eggs, milk and vanilla.
Bowl 3: Combine the melted butter and 1 cup of brown sugar.
Spread the melted butter and brown sugar mix over the base of the baking dish.
Place slices of bread over this brown sugar spread and make sure the base is covered (you may have to cut the bread to make it all fit)
Pour 1/3 of your egg/milk mix over the bread, and then sprinkle the brown sugar / cinnamon mix on it.
Repeat for the next two layers – your final layer will have the last bit of the brown sugar / cinnamon mix.
NIGHT BEFORE: Cover with tin foil and place in the fridge until the next morning.
MORNING OF: Place baking dish (covered) into the oven and bake for 30 minutes. Remove the cover and bake for a further 10-15 minutes.

The baked french toast won’t be as crispy or crunchy as if you cooked it in the pan. It’s more like a bread and butter pudding (but without the butter). SOO DELICIOUS.

TOP with blueberries, icing sugar or anything you desire.

Note: in between each layer I sprinkled raisins. You can use this or blueberries, raspberries, any kind of berry. Just remember not to put the raisins / berries on the top when you’re baking it, because they might burn when you take the cover off the dish.

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