Every time the temperature goes down a bit, I'm encouraged to turn on the oven. Okay, so it has gone from the 100-degree mark this week to all of 90! Although my family enjoys French Toast, I've never thought of baking it in the oven. Seems like a perfect way to get every one's breakfast ready at the same time yet leave work space on top of the stove for doing eggs and bacon. This recipe sounds easy and, ultimately, very good. It is on my list of recipes to try in the very near future. I even have a gluten-free bread recipe to try for my version of it.
Baked French Toast
1 loaf of French Bread
1 cup brown sugar
1/2 cup butter
2 tablespoons corn syrup (Molasses if you like a 'deeper' taste)
6 large eggs
2 cups milk (you can substitute 1/2 cup of the milk for heavy cream)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Dash of cloves
Vegetable oil spray a baking dish about 9" x l3" or so. Slice the bread to 3/4-inch thick.
Cook the sugar, butter, and corn syrup in a pot until it is liquid and syrup-like. Pour this mixture into your prepared baking pan. Place the bread in a layer, one deep, over the syrup mixture.
Beat together the eggs, milk (milk and cream), vanilla, and spices. Pour over bread. Cover with plastic wrap and refrigerate overnight.
Bake the next morning in a 325 degree oven for approximately 20-30 minutes or until hot through, browning on top, and bubbly. Serves 6-8.
With the sugar/butter layer, you might not even need more syrup on it when served!
