Baked French Toast

I have resolved to blog more.  I like it, it gives me something to do, it’s relaxing, and in the crunch time of exams and paper writing it is a great procrastination tool.

9 days.  I’m done my undergrad degree in 9 days.  Terrifying.  The number of things I have to get done in that space of time is equally terrifying, but it all gets done, somehow…

The other day, I bought a baguette at the store, but I only ate a third of it that day.  The issue with baguettes, and I knew this, is that they really only last they day.  If they’ve spent the night, they’re as hard as a rock.  What does one do with a rock-hard baguette?  Make a baked French Toast for his friends.

No.  This is not a French Toast that has gone and smoked a dubie and gotten “baked,” it’s a French Toast that’s cooked in the oven, which really makes it more of a bread pudding.  But you don’t hear me complaining of eating bread pudding for breakfast.  Or any other time of the day for that matter.

Baked French Toast.  We had bacon too.

Baked French Toast. We had bacon too.

Here’s what you do.

Slice up your baguette into one inch-thick slices.  Place strategically into a greased pan (8×8 or 9×9 depending on how much baguette you have).

In a bowl, whisk together 6 large eggs, 1-3/4 cups whole milk (I suppose you could use skim or reduced-fat milk, but why on earth would you want to?), 1/2 whipping cream, vanilla, 1/2 cup sugar, and some cinnamon and pour this mixture over the bread.  Cover and refrigerate overnight.

Baked French Toast out of the fridge

Baked French Toast out of the fridge

Preheat your oven to 350 and while it’s doing that you can mix up the topping that goes on top:

1/4 cup flour
1/4 cup firmly packed brown sugar
1/4 cup butter, cut into pieces

Mix those ingredients together in a bowl.  I find it easiest to do it with my hands, but the two-knife method or a pastry cutter would work.  When it looks like fine pebbles, sprinkle it over the top of the bread.

Bake for 45 minutes.

Bon appetit!

This entry was published on April 8, 2013 at 3:29 PM. It’s filed under Breads, Breakfast, Desserts and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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