Oven-Baked French Toast

Name: Oven-Baked French Toast
Yield: 8 servings
Ingredients: Vegetable oil for spraying; 1 loaf (8 oz./250 g) French bread; 6 eggs; 1½ cups (375 mL) milk; 4 tbsp (60 mL) sugar, divided; 1 tsp (5 mL) vanilla; ⅛ tsp (0.5 mL) salt; Optional: Ground cinnamon; 1 lb (450 g) strawberries, stemmed and sliced (about 3 cups/750 mL); ½ tsp (2 mL) lemon zest; 1 tsp (5 mL) lemon juice; Powdered sugar

This make-ahead dish can be prepared the night before, then popped in the oven a half hour before breakfast. It bakes up fluffy and golden in our Stoneware Baker. Top with fresh, vibrant strawberries before serving.

Ingredients

Vegetable oil for spraying
1 loaf (8 oz./250 g) French bread
6 eggs
1½ cups (375 mL) milk
4 tbsp (60 mL) sugar, divided
1 tsp (5 mL) vanilla
⅛ tsp (0.5 mL) salt
Optional: Ground cinnamon
1 lb (450 g) strawberries, stemmed and sliced (about 3 cups/750 mL)
½ tsp (2 mL) lemon zest
1 tsp (5 mL) lemon juice
Powdered sugar

Directions

Spray the Stone Rectangular Baker with vegetable oil. Slice the bread into 1" (2.5-cm) thick slices (10–16 slices). Arrange the slices in single layer in the bottom of the pan.
Beat the eggs in a large mixing bowl. Whisk in the milk, 3 tbsp (45 mL) of the sugar, vanilla, and salt. Pour the mixture over the bread. Cover and refrigerate for at least 1 hour or overnight.
Preheat the oven to 400°F (200°C). Sprinkle the bread with cinnamon, if you’d like. Bake, uncovered, for 30 minutes, or until golden brown.
Meanwhile, combine the strawberries, lemon zest, lemon juice, and remaining sugar in a large mixing bowl.
Remove the pan from the oven. Sprinkle with powdered sugar and serve with the strawberry mixture.

Yield:

8 servings of (2 slices French toast and ⅓ cup/75 mL strawberry topping)

Nutrients per serving:

U.S. nutrients per serving: Calories 220, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 145 mg, Sodium 280 mg, Carbohydrate 35 g, Fiber 1 g, Sugars 19 g (includes 13 g added sugar), Protein 10 g

Cook's Tips:

French bread loaves come in a variety of sizes. The very long, thin loaves are called baguettes. If you’re using a baguette for this recipe, cut the loaf diagonally to get larger slices.

You can cut the recipe in half and bake in the Stone Square Baker.

You can sprinkle the finished french toast with Cinnamon Toast Blend for extra flavor.