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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The beauty of this recipe is that it's baked, not cooked on the stovetop, and you can put everything together the night before. In the morning, put the soaked bread in the oven, and by the time the juice is squeezed and the table is set, you'll have French toast, hot and sweet, baked to a golden crisp. Ingredients:
1 (13- to 14-inch-long) loaf soft supermarket italian bread |
1/2 stick (4 tablespoons) unsalted butter, softened |
3 large eggs |
1 2/3 cups whole milk |
1/4 teaspoon salt |
3 tablespoons sugar |
cinnamon - hint |
nutmeg - whisper |
vanilla - splash |
accompaniment: maple syrup |
Directions:
1. Butter a 13-by-9-inch glass baking dish. Cut twelve 1-inch-thick diagonal slices from bread (reserve ends for another use).
2. Generously butter one side of each slice and arrange slices buttered sides up in one layer in buttered dish, squeezing them slightly to fit if necessary.
3. Whisk together eggs, milk, cinnamon, nutmeg, vanilla and salt in a bowl until well combined, then pour evenly over bread. Refrigerate, covered, until bread has absorbed all of custard, at least 1 hour (time may vary depending on bread).
4. Bring soaked bread to room temperature. Put a rack in middle of oven and preheat oven to 425° F. Sprinkle bread with sugar. Bake until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately, with maple syrup.
5. Cook's Note: The soaked bread can be refrigerated for up to 24 hours before baking.
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