Easy Baked French Toast
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Easy Baked French Toast
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Easy Baked French Toast
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Ingredients
- 1 loaf unsliced brioche challah or white bread
- 1 1/3 cups whole milk
- 2/3 cup heavy cream
- 4 large eggs
- 1/3 cup sugar
- 1/4 teaspoon fine sea salt or table salt
- 2 teaspoons Frangelico hazelnut liqueur or your favorite liqueur (optional)
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract or 1 scraped vanilla bean
Instructions
- Cut end crusts off bread and cut loaf into 1 1/2-inch thick slices (you need thick slices to soak up the custard).
- Whisk together milk, cream, eggs, sugar, salt, liqueur, cinnamon and vanilla (extract or bean scrapings).
- Preheat oven to 325. Arrange bread slices on a rimmed tray and pour custard over slices. Let them absorb the custard for at least 30 minutes, turning the slices over at some point so they soak evenly. You want to make sure the custard gets to the middle of the slices, not just the edges).
- NOTE: You can also let the whole things soak overnight in the fridge.
- Line a baking sheet with parchment paper or even better, a silpat. Transfer soaked slices to prepared sheet, arranging them with a little bit of space between them. Bake for 30 to 35 minutes, flipping them halfway though. (They should be soft but not wet on the inside). Keep warm until ready to serve.
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