For more years than I can count, I made French Toast the classic way-- make an egg custard, soak it, grill and serve. This recipe has forever changed how to make French toast-- and you can easily serve a crowd, at the same time! So, what's so game changing? You bake it, and instead of flipping it over, you move the baking sheet to the broiler and cook the top side. Brilliant! This is forever going to be how I make French Toast. I'm hooked!
Course Breakfast, Brunch
Cuisine American, French
Keyword Baked French Toast, Everyday French Toast
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 8slices
Author Debby - www.AFeastfortheEyes.net
Equipment
1 Rimmed Baking Sheet
Ingredients
3large eggs
1tablespoonvanilla extract
2teaspoonspacked brown sugar
½teaspoonground cinnamon
¼teaspoontable salt
2tablespoonsunsalted buttermelted
1cupmilk
8sliceshearty white sandwich breadBrioche is my favorite
Instructions
Adjust 1 oven rack to lowest position and second rack 5 to 6 inches from broiler element. Heat oven to 425 degrees. Generously spray bottom and sides of 18 by 13-inch rimmed baking sheet with vegetable oil spray. NOTE: I prefer to brush an even layer of vegetable oil on the baking sheet, to prevent any kind of sticking. Whisk eggs, vanilla, sugar, cinnamon, and salt in large bowl until sugar is dissolved and no streaks of egg remain. Whisking constantly, drizzle in melted butter. Whisk in milk.
Pour egg mixture into prepared sheet. Arrange bread in single layer in egg mixture, leaving small gaps between slices. Working quickly, use your fingers to flip slices in same order you placed them in sheet. Let sit until slices absorb remaining custard, about 1 minute. Bake on lower rack until bottoms of slices are golden brown, 10 to 15 minutes. Transfer sheet to upper rack and heat broiler. (Leave sheet in oven while broiler heats.) Broil until tops of slices are golden brown, watching carefully and rotating sheet if necessary to prevent burning, 1 to 4 minutes.
Using thin metal spatula, carefully flip each slice. Serve.Top with maple syrup or confectioners' sugar, if desired, or with fruit.
Notes
Recipe source: America's Test KitchenAmerica's Test Kitchen developed this recipe to work with presliced supermarket bread that measures 4 by 6 inches and is ¾ inch thick. Be sure to use vegetable oil spray here; it contains lecithin, which ensures that the oil stays well distributed, preventing the toast from sticking.