Baked French Toast

Tammy: Our winner this month is Ambia with her recipe for Baked French Toast. Perfect for family breakfast, as well as company.

This recipe is different from other French Toast casseroles in a couple ways. First, the bread is cut into thick slices instead of cubes. And, the egg/milk mixture doesn’t drown the bread. Which is nice, if you have a picky kid who objects to the taste of cooked eggs in recipes. The bread cooks up firm, not soggy, with some crisp edges. Most unique of all, the recipe makes it’s own syrup!

This recipe goes together in no time at all… I could see making a bunch of the recipe in foil 8″x 8″ or 9″ x 13″ pans (depending on your family size) and stacking them in the freezer to pull out for a hot, comforting breakfast. The leftovers re-heated nicely in the microwave too… my kids were going to fight over them!

I also liked the recipe because most of the ingredients were ones I had at home. The exception to that was a loaf of French Bread, but I can get that at my local Super Center for $1. So it isn’t an expensive recipe to make either. Give it a try… I bet you will like it too!
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Assembly Directions:
In a saucepan, combine the brown sugar, butter and corn syrup. Heat and stir until melted together. Pour into the bottom of a 9”x13” pan. Slice the loaf of French bread into 1” thick slices. Lay the bread slices on the syrup mixture in the pan, using most (if not all) of the loaf. You may need to squeeze some pieces in, or cut a couple pieces to fill in the holes, but you should be able to use most of the loaf. In a blender, mix together the eggs, milk and vanilla. Slowly pour the milk mixture over top of the bread, being sure to cover all the bread. (The pan will not be ‘swimming’ in the milk mixture… the bread will soak all of it up.)

Freezing Directions:
Cover pan with foil or use Press-n-Seal brand wrapping. Or put pan in a freezer bag. Seal, label and freeze.

Serving Directions:
Thaw. Bake uncovered at 350 degrees for 30 minutes. Remove pan from the oven and cut into serving-size pieces. Serve, syrup-side up, on a plate sprinkled with powdered sugar.

Tammy’s Comments:
This recipe was an immediate family favorite at my house! If you have a small family, divide the recipe into two 8”x8” pans instead of a 9”x13”. If you want to make this recipe fresh, without freezing it, make it the night before and let it sit in the ‘fridge overnight.

Nutritional Info: Baked French Toast (8 servings)
Per Serving: 401 Calories; 17g Fat (37.1% calories from fat); 10g Protein;
53g Carbohydrate; 2g Dietary Fiber; 120mg Cholesterol; 546mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 3 Fat; 1-1/2 Other
Carbohydrates.