Easy Baked French Toast

Easy Baked French Toast

Cook's Notes:

This easy-baked French toast casserole is lightly spiced, slightly sweet, perfectly soft in the middle, and has a buttery crisp top. You can make this straight away or make it in advance. For overnight French toast, keep it covered and stored in the refrigerator and then take out 20 minutes or so before baking in the morning to give it a chance to come closer to room temperature before baking. I used 3/4 of a loaf of Thomas Cinnamon Swirl Bread.

Baking Tip: Day-old or dried-out bread works the best. I cut bread slices into triangles placed them on a baking sheet for 6 hours and then proceeded with the recipe. 

The recipe makes 8 servings and was adapted from inspiredtaste.net

Ingredients: 

• 1 large day-old bread loaf like brioche, challah, crusty sourdough or French bread, Depending on the size of the bread you will need about 12-14 pieces that are cut into triangles to cover bottom and spaces on the sides.
• 6 large eggs
• 1 cup milk (I used 2%)
• 1/2 cup heavy whipping cream
• 2 tablespoons real maple syrup
• 1 tablespoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• Dash of nutmeg
• 1/4 teaspoon fine sea salt
• 2 tablespoons butter plus more for greasing the pan
• Optional toppings: Maple syrup, honey, powdered sugar and fresh berries

Directions:

• Grease a 9-inch by 13-inch baking dish with butter and set aside.
• Cut each bread slice in half, making two triangles.
• In a blender mix the eggs, milk, cream, maple syrup, vanilla, cinnamon, cardamom, nutmeg, and salt until combined. Pour this mixture into a large bowl. 
• Using tongs-dip each slice of bread into the milk mixture and place it into the baking dish, arranging each slice so that they are angled and overlap slightly like roof shingles.
• When all the bread slices are arranged in the baking dish, pour the remaining milk mixture over the top of the bread. Cover the dish with aluminum foil and refrigerate for at least 30 minutes and up to overnight.
• Heat the oven to 350 and bake the French toast, still covered, for 30 minutes.
• After 30 minutes, melt 2 tablespoons of butter, uncover the French toast and then slowly pour the melted butter over the top, trying to cover most of the bread slices.
• Bake, uncovered until the tips of the bread are golden brown and the bread looks puffed about 5-8 minutes more. Cool for 5 minutes, cut into 8 squares, and serve with your favorite toppings.
• Optional sprinkling the baked dish with powdered sugar.