Baked French Toast

There are so many versions of what I call 'breakfast casseroles'. If you are having a big group for a brunch this is a great recipe that easily doubles and triples to fit your crowd. Feel free to add and subtract to change the flavour profile to your taste. Leftovers taste just as good as the fresh made French Toast.

 

Baked French Toast

Serves 6

6 – 8 thickly cut slices of bread

2 c. whole milk                                                500
mL

4 eggs

1/3 c. sugar                                                            80
mL

unsalted butter

1 tsp. vanilla or almond flavouring                        5
mL

1/2 tsp. orange zest                                                3
mL

1/2 tsp. cinnamon                                                3
mL

Any type of bread is fine in this recipe. French bread,
challah, raisin bread or cinnamon buns are especially good. Be creative with
flavourings. Cinnamon, nutmeg, raisins and nuts are a few ideas. Rather than
sugar, try maple syrup. Fresh or frozen blueberries or saskatoons can be added
on top of the bread slices.

Generously butter a 9” x 13” glass baking dish (23 cm x
33cm). Generously butter the thick slices of bread. Place the bread, buttered
side up, one layer deep in the dish.

Whisk milk, eggs, sugar and flavourings. Pour over the bread
slices. Cover tightly with plastic wrap and refrigerate for 30 minutes or up to
12 hours. Bake in a 375F oven (190C) for 35-40 minutes or until puffed and
golden. Cool for a few minutes, slice and serve with maple syrup, berries and
dusted with powdered sugar.

This past week or so I have been featuring brunch and breakfast ideas. Let me know how it all works for you!