Oven Baked Buttermilk French Toast

Even if you aren't hosting a brunch or having overnight guests this is a satisfying and delicions breakfast casserole that can be made ahead for your family or even the night before. Any leftovers can be refrigerated. The next day just pop in the toaster for an easy breakfast item. Serve a fresh fruit compote with a meat choice. Buttermilk is the secret to this light and lemony baked French toast recipe keeping it moist. 

Oven Baked Buttermilk French Toast
Cook's Notes: Recipe adapted from Southern Living and egg mixture enough for 16-18 bread slices. 
Ingredints:

• 4 large eggs
• 1- 1/2 cups whole buttermilk
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt 
• 1 teaspoon Saigon or 1-1/2 teaspoons ground cinnamon
• Firm bread slices e.g. French bread or sourdough 

Directions: 

• Lightly coat a 13 x 9-inch baking pan with cooking spray and set aside. Whisk together eggs, buttermilk, cream, granulated sugar, lemon zest and juice, vanilla extract, cinnamon and salt in a large bowl. 
• Working with 1 slice at a time, dip bread in egg mixture to completely saturate on both sides. Shingle soaked bread slices in a 13 x 9 glass baking dish.

• Let stand at room temperature for 1 hour.
• Preheat oven to 350 degrees. Transfer each French toast slice to a baking sheet and bake unitl  golden brown, about 30 minutes. Turn over once during baking ime.  
  

• If you like your French toast on the crispier side, increase oven tempertature to 400 degrees and bake 5- 8 minutes longer. 
• Serve warm with maple syrup or powdered sugar, and berries.