I think we’re on to something here…something that could change the way we do brunch!
I was a bit nervous that the crisp you usually get from the stove top would be lost in the oven but I was pleasantly surprised. This had the same flavor and texture of traditional french toast but allowed for six slices to be cooked simultaneously. If you get everything going at once (and you’re cooking for a hungry crew) you can have twelve slices in the oven and another twelve pieces ready to bake when the oven frees up ten minutes later.
The other great part, no hovering over the hot stove.
Oven French Toast
2 eggs, beaten
1/4 tsp salt
1 tsp sugar
1/2 cup milk
1 tsp vanilla
6 slices stale bread
Preheat oven to 500 degrees.
Mix eggs, salt, sugar, vanilla and milk. Pour into a flat dish (I default to a pie pan every time I make french toast).
Dip bread slices into egg mixture, flip to ensure both sides have been covered with egg mixture. Place each on a greased baking sheet and bake at 500 degrees for 10 minutes, or until browned.
Serve hot with butter, syrup, jelly, powdered sugar or honey. Makes 6 servings.
Ok…not the prettiest step. I agree but vanilla makes the world a better place. Don’t deny your french toast the same opportunity.
The recipe recommended an oiled pan, I used a Silpat with glowing results.
The one on the left shows the top surface, the other has been flipped over to show the golden perfection.
My family was a bit grumpy when they heard I only made 6 slices. Can’t win ’em all.
What’s your favorite french toast topping?