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Oven-Baked French Toast



Ingredients:
1   loaf (8 ounces) French bread
6   eggs
1 1/2   cups milk
4   tablespoons granulated sugar, divided
1   teaspoon vanilla
   Ground cinnamon (optional)
   Powdered sugar
1   pound strawberries, stemmed and sliced (about 3 cups)
1/2   teaspoon lemon zest
1   teaspoon lemon juice
Directions:
  1. Using Kitchen Spritzer, spray 9" x 13" Baker with vegetable oil. Using Serrated Bread Knife, cut bread into 1-inch-thick slices (10-16 slices); arrange closely in single layer in prepared Baker. In Classic 2-Qt. Batter Bowl, beat eggs with 10" Whisk. Whisk in milk, 3 tablespoons of the granulated sugar, vanilla and salt; pour over bread. Cover and refrigerate at least 1 hour or overnight.
  2. Preheat oven to 400°F. Sprinkle bread with cinnamon, if desired. Bake, uncovered, 30 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar using Flour Sugar/Shaker. Slice strawberries with Egg Slicer Plus; place in Classic 2-Qt. Batter Bowl. Add lemon zest, juice and the remaining 1 tablespoon granulated sugar; mix lightly. Serve over warm French toast

Yield: 8 servings

Nutrients per serving: Approximately 200 calories and 6 grams of fat per serving (2 slices French toast and 1/3 cup strawberry topping)

Cook's Tips: French bread loaves come in a variety of sizes. The very long, thin loaves are called “baguettes.” If using a baguette for this recipe, it works best to cut the loaf on the diagonal in order to get large enough slices.