Made this for breakfast. Yummy. (I looked at a bunch of baked french toast recipes on the web, and I didn't have overnight to soak it, but this turned out pretty well.)
Baked french toast
Enough bread to cover the bottom of a rectangular baking pan (It took me 5 slices, with the fifth torn in half) 6 eggs 1 cup milk (I was out of milk, so I used soymilk) 1 tablespoon each cinnamon and sugar a little grated fresh nutmeg
Place bread in pan. Beat eggs, milk, cinnamon, and sugar together. Pour over bread. Turn bread a couple of times to make sure it's getting good and soaked with the egg mixture. Sprinkle with fresh nutmeg. Cover with plastic and leave in the fridge until ready to bake (I left it for an hour and a half). Bake at 400F for about 20 minutes, until puffy and starting to brown.
Made this for breakfast. Yummy. (I looked at a bunch of baked french toast recipes on the web, and I didn't have overnight to soak it, but this turned out pretty well.)
Baked french toast
Enough bread to cover the bottom of a rectangular baking pan (It took me 5 slices, with the fifth torn in half) 6 eggs 1 cup milk (I was out of milk, so I used soymilk) 1 tablespoon each cinnamon and sugar a little grated fresh nutmeg
Place bread in pan. Beat eggs, milk, cinnamon, and sugar together. Pour over bread. Turn bread a couple of times to make sure it's getting good and soaked with the egg mixture. Sprinkle with fresh nutmeg. Cover with plastic and leave in the fridge until ready to bake (I left it for an hour and a half). Bake at 400F for about 20 minutes, until puffy and starting to brown.
serene
That's interesting! I've never baked french toast, I always just dunk the bread in my batter and fry it in butter in the skillet..... -- Peace, Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
On Sun 12 Mar 2006 01:36:39p, Thus Spake Zarathustra, or was it serene?
Quoted message said:
Made this for breakfast. Yummy. (I looked at a bunch of baked french toast recipes on the web, and I didn't have overnight to soak it, but this turned out pretty well.)
Baked french toast
Enough bread to cover the bottom of a rectangular baking pan (It took me 5 slices, with the fifth torn in half) 6 eggs 1 cup milk (I was out of milk, so I used soymilk) 1 tablespoon each cinnamon and sugar a little grated fresh nutmeg
Place bread in pan. Beat eggs, milk, cinnamon, and sugar together. Pour over bread. Turn bread a couple of times to make sure it's getting good and soaked with the egg mixture. Sprinkle with fresh nutmeg. Cover with plastic and leave in the fridge until ready to bake (I left it for an hour and a half). Bake at 400F for about 20 minutes, until puffy and starting to brown.
serene
I love baked French toast and make it occasionally, but one *tablespoon* of cinnamon sounds like a huge amount. I probably never use more than 1/2 to 1 teaspoon.
Place bread in pan. Beat eggs, milk, cinnamon, and sugar together. Pour over bread. Turn bread a couple of times to make sure it's getting good and soaked with the egg mixture. Sprinkle with fresh nutmeg. Cover with plastic and leave in the fridge until ready to bake (I left it for an hour and a half). Bake at 400F for about 20 minutes, until puffy and starting to brown.
I keep reading about baked French Toast. How does it compare with French Toast made the old fashioned way... fried? I am tempted to try it.
I've never baked french toast, I always just dunk the bread in my batter and fry it in butter in the skillet.....
Usually, I do it that way, but today's a housecleaning day, and I wanted to be able to clean while they slept, and then just pop it into the oven when they stirred. It worked out really well. (To be honest, Carin woke up before James did, and she and I polished off the baked stuff, so I made him some fresh in a skillet when he awoke -- by then, the house was clean enough that I felt ready for a break. And now I'll read the rest of the 17 messages I have on rfc and get back to work. My kitchen is spotless, but the bedroom and bathroom and living room need some serious work.
I love baked French toast and make it occasionally, but one *tablespoon* of cinnamon sounds like a huge amount. I probably never use more than 1/2 to 1 teaspoon.
On Sun 12 Mar 2006 05:05:12p, Thus Spake Zarathustra, or was it serene?
Quoted message said:
On 13 Mar 2006 00:49:57 +0100, Wayne Boatwright
wayneboatwright_at_gmail.com said:
I love baked French toast and make it occasionally, but one *tablespoon* of cinnamon sounds like a huge amount. I probably never use more than 1/2 to 1 teaspoon.
Place bread in pan. Beat eggs, milk, cinnamon, and sugar together. Pour over bread. Turn bread a couple of times to make sure it's getting good and soaked with the egg mixture. Sprinkle with fresh nutmeg. Cover with plastic and leave in the fridge until ready to bake (I left it for an hour and a half). Bake at 400F for about 20 minutes, until puffy and starting to brown.
I keep reading about baked French Toast. How does it compare with French Toast made the old fashioned way... fried? I am tempted to try it.
I like it. It's less greasy, but otherwise tastes to me like French toast. It's a little more hassle to clean up after.
I keep reading about baked French Toast. How does it compare with French Toast made the old fashioned way... fried? I am tempted to try it.
I love the following recipe. It means I can serve company breakfast all at once and with little effort. I bake large batches of bacon, make some fresh fruit and I've got a great breakfast!
Quoted message said:
* Exported from MasterCook *
Oven Baked French Toast
Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breakfast
Cut bread crosswise into 16 slices. Arrange bread in jelly roll pan, overlap if necessary. In large bowl with wire whisk beat eggs, half and half, sugar and nutmeg until blended. Pour over bread, turning, until mixture is absorbed by bread. Preheat oven to 500 degrees. Grease 2 large cookie sheets. Place bread on sheets and bake 8-10 min each side or till golden brown. Sprinkle with confectioners sugar.
Place bread in pan. Beat eggs, milk, cinnamon, and sugar together. Pour over bread. Turn bread a couple of times to make sure it's getting good and soaked with the egg mixture. Sprinkle with fresh nutmeg. Cover with plastic and leave in the fridge until ready to bake (I left it for an hour and a half). Bake at 400F for about 20 minutes, until puffy and starting to brown.
I keep reading about baked French Toast. How does it compare with French Toast made the old fashioned way... fried? I am tempted to try it.
Real french toast is deep fried... large cubes of de-crusted brioche, laden with egg and deep fried so that the centers are custardy.
I've never baked french toast, I always just dunk the bread in my batter and fry it in butter in the skillet.....
Usually, I do it that way, but today's a housecleaning day, and I wanted to be able to clean while they slept, and then just pop it into the oven when they stirred. It worked out really well. (To be honest, Carin woke up before James did, and she and I polished off the baked stuff, so I made him some fresh in a skillet when he awoke -- by then, the house was clean enough that I felt ready for a break. And now I'll read the rest of the 17 messages I have on rfc and get back to work. My kitchen is spotless, but the bedroom and bathroom and living room need some serious work.
serene
I know that feeling. ;-) Seems that housework never ends...... -- Peace, Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
Made this for breakfast. Yummy. (I looked at a bunch of baked french toast recipes on the web, and I didn't have overnight to soak it, but this turned out pretty well.)
Baked french toast
Enough bread to cover the bottom of a rectangular baking pan (It took me 5 slices, with the fifth torn in half) 6 eggs 1 cup milk (I was out of milk, so I used soymilk) 1 tablespoon each cinnamon and sugar a little grated fresh nutmeg
Place bread in pan. Beat eggs, milk, cinnamon, and sugar together. Pour over bread. Turn bread a couple of times to make sure it's getting good and soaked with the egg mixture. Sprinkle with fresh nutmeg. Cover with plastic and leave in the fridge until ready to bake (I left it for an hour and a half). Bake at 400F for about 20 minutes, until puffy and starting to brown.
serene
...thanks. Never thought of putting cinnamon and sugar in the mix - sounds great! I've only tried shallow fry the egg-soaked bread then pour syrup over it to eat.. very heavy but mmm for brunch.
"serene" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Made this for breakfast. Yummy. (I looked at a bunch of baked french toast recipes on the web, and I didn't have overnight to soak it, but this turned out pretty well.)
Baked french toast
Enough bread to cover the bottom of a rectangular baking pan (It took me 5 slices, with the fifth torn in half) 6 eggs 1 cup milk (I was out of milk, so I used soymilk) 1 tablespoon each cinnamon and sugar a little grated fresh nutmeg
Place bread in pan. Beat eggs, milk, cinnamon, and sugar together. Pour over bread. Turn bread a couple of times to make sure it's getting good and soaked with the egg mixture. Sprinkle with fresh nutmeg. Cover with plastic and leave in the fridge until ready to bake (I left it for an hour and a half). Bake at 400F for about 20 minutes, until puffy and starting to brown.
serene
This sounds good! And easy for a Sunday breakfast too. What was the texture of the center when it was finished? The same as regular? I am so finicky about french toast...I can't stand it when it seems undercooked. 🙂
Thanks for posting this! It will go great with the strawberries I'll be picking up this week.
What was the texture of the center when it was finished? The same as regular? I am so finicky about french toast...I can't stand it when it seems undercooked. 🙂
I guess cooking it a little longer would work -- it was moist, but not wet, if that makes any sense.
Made this for breakfast. Yummy. (I looked at a bunch of baked french toast recipes on the web, and I didn't have overnight to soak it, but this turned out pretty well.)
Baked french toast
Enough bread to cover the bottom of a rectangular baking pan (It took me 5 slices, with the fifth torn in half) 6 eggs 1 cup milk (I was out of milk, so I used soymilk) 1 tablespoon each cinnamon and sugar a little grated fresh nutmeg
Place bread in pan. Beat eggs, milk, cinnamon, and sugar together. Pour over bread. Turn bread a couple of times to make sure it's getting good and soaked with the egg mixture. Sprinkle with fresh nutmeg. Cover with plastic and leave in the fridge until ready to bake (I left it for an hour and a half). Bake at 400F for about 20 minutes, until puffy and starting to brown.
serene
Interesting. Sort of bread and butter pudding without the butter or the alcohol soaked sultanas - or the marmalade, many people swear by marmalade in their bread and butter pudding. Personally I like to sprinkle grated chocolate between the layers of bread.
Dave Smith <[email hidden]> wrote in news:4414B4DB.853B56D0 @sympatico.ca:
Quoted message said:
serene said:
Place bread in pan. Beat eggs, milk, cinnamon, and sugar together. Pour over bread. Turn bread a couple of times to make sure it's getting good and soaked with the egg mixture. Sprinkle with fresh nutmeg. Cover with plastic and leave in the fridge until ready to bake (I left it for an hour and a half). Bake at 400F for about 20 minutes, until puffy and starting to brown.
I keep reading about baked French Toast. How does it compare with
French
Quoted message said:
Toast made the old fashioned way... fried? I am tempted to try it.
1 c Packed brown sugar 1/2 c Butter 2 tb Water 7 1/2 c Sliced peaches (or 2 29oz canned peaches) 12 Slices french bread 1" slice 5 lg Eggs 1 1/2 c Milk 1 tb Vanilla
Stir brown sugar and butter over med heat until butter is melted. Add water and cook until thick and foamy. Pour into 9x13 pan. Cool for 10 min until set on bottom. Layer peaches over carmel layer, if using canned drain and reserve syrup for later use. Cover peaches with single layer of bread. Whisk eggs, milk & vanilla together and pour over bread. Cover and refrigerate overnight. Bake uncovered @ 350 for 40 min. Use peach syrup or maple syrup as desired.
--
Charles The significant problems we face cannot be solved at the same level of thinking we were at when we created them. Albert Einstein
Enough bread to cover the bottom of a rectangular baking pan (It took me 5 slices, with the fifth torn in half) 6 eggs 1 cup milk (I was out of milk, so I used soymilk) 1 tablespoon each cinnamon and sugar a little grated fresh nutmeg
Enough bread to cover the bottom of a rectangular baking pan (It took me 5 slices, with the fifth torn in half) 6 eggs 1 cup milk (I was out of milk, so I used soymilk) 1 tablespoon each cinnamon and sugar a little grated fresh nutmeg
Sounds like Bread and Butter Pudding.
Jen
Jen,
You should add a shot of Grand Marnier into the batter and omit the sugar.
