Wednesday, March 28, 2012

Baked French Toast

Wow, it's been over a month since I've updated the blog with a new recipe!?! Okay, that's pathetic...I've tried a few new things and have been working on perfecting my Oatmeal cookies (almost there!) so I've been in the kitchen, just not blogging about it...although I have been blogging from time-to-time over at Hooked to Books (a YA book review site one of my college BFFs started and now she's got a few other folks doing reviews too).

This recipe was one that I've been dying to try and decided it would be perfect to take to my weekly Bible study Wednesday morning at church. It was my turn to provide some of the coffee table snacks and I mean really, it seemed perfect...and less dangerous than making it at home for myself where I would undoubtedly eat it all in one sitting.

Baked French Toast with Berries
Makes one 13 x 9 inch casserole pan
Adapted from Annie's Eats

8 large eggs
1 cup whole milk
1 cup skim milk
1/2 cup maple syrup
2 tbsp. vanilla extract
2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
2 small French baguettes, cut into 1-inch cubes (about 10-12 cups)
Powdered sugar (garnish)
Berries (garnish)
Maple Syrup (on the side)
  1. Beat the eggs and then mix in milk, maple syrup, vanilla, and spices.
  2. Pour over cubed bread in a large bowl and coat all the pieces well.
  3. Pour mixture into a greased casserole dish and cover.
  4. Chill in refrigerator for at least two hours (or overnight).
  5. Bake at 375 for 35-45 minutes or until the bread reaches your preferred done-ness (some like more squishy bread that others...that freaks me out so I baked mine on the longer end of that time may back it off just a bit).
  6. Allow to cool a few minutes before serving with some sprinkled powdered sugar and berries on top for garnish and some maple syrup on the side.
Considering this was completely gone when I went to retrieve my dish, I'd say it was a success ;-)

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