Baked French Toast

Everyone loves French toast! At least I hope they do, because that is what’s for breakfast!

Why should this weekend be any different, a house full of sleeping teenagers that will be rolling out of bed and showing up one by one to join me in the kitchen for “Mrs. P’s” (that’s me) open discussion. It happens every Saturday morning.  My kitchen island will be filled with teenage girls [my daughter and her friends] telling me all about the exciting goings on from the night before.  And, they know that there will be plenty of pancakes, bacon, sausage and scrambled eggs for everyone.  But, today I decided to mix it up and make baked French Toast instead of the pancake ritual that they have come to expect.  A perfect way to dispose of that challah bread that is taking up space in my bread drawer.

I am sure you can go online and find a lot of recipes for this dish, but I used the following:

One Loaf Challah Bread

2 Cups Heavy Cream

3/4 Cup Milk

5 Large Eggs

1 Tablespoon Vanilla Extract

Butter

1 Tablespoon Cinnamon Sugar (half tablespoon each which can be bought pre-mixed)

1/2 Teaspoon Ground Nutmeg

Maple Syrup For Serving

Powdered Confectioners Sugar For Garnish

Slice bread into one inch slices and arrange in well buttered baking dish.  It is fine if pieces overlap.  Wisk together all ingredients and pour over bread making sure all pieces are well covered.  Refrigerate overnight or until bread has absorbed all wet mixture (approx. 1 hour).

Arrange a few pats of butter on top of bread.  Place in 350 degree oven for 30 to 40 minutes (depending on oven).  Toast should be browned and firm.  Remove from oven and immediately sprinkle with more of the cinnamon sugar mixture which will melt and create a sugary glazed crust.

Sprinkle with powdered sugar and syrup and enjoy! Or skip the syrup and top with fresh fruit.

Enjoy!

Nini