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.