Baked French toast is a fun breakfast to make – there’s something that seems special or fancy about it, but in reality it’s a snap to make. To me, the best part about it is that you can assemble it all the night before and then just pop it in the oven in the morning. We ate this for breakfast last Sunday and really enjoyed it – I hope you do too!
- 4 large eggs
- 1 cup half-and-half (or milk)
- ¼ cup maple syrup
- 1 tbsp. vanilla extract
- 1 vanilla bean, split lengthwise (optional)
- 1 tsp. ground cinnamon
- Dash grated nutmeg
- 1 small baguette, cut into 1-inch cubes
Whisk the eggs briefly in a large mixing bowl. Add in the half-and-half, maple syrup, and vanilla extract and stir to combine. Scrape in the seeds from the vanilla bean pod, then add the cinnamon and nutmeg. Whisk well until the mixture is evenly combined. Stir in the cubes of bread until evenly coated.
Lightly grease four individual oven-safe serving dishes (you can also use one larger baking dish; you’ll just need to increase the baking time by about 10 minutes). Divide the bread-egg mixture evenly between the dishes, then cover with plastic wrap and refrigerate at least two hours or up to overnight.
When ready to bake, preheat the oven to 375˚ F. Bake for 20-25 minutes or until light golden brown. Cool slightly and serve as desired, with confectioners’ sugar, maple syrup, and/or fresh berries.
Yield: 4 servings