FRENCH TOAST
OVERNIGHT FRENCH TOAST
Freedom from the skillet is a big benefit
of this baked version of the classic.
For the french toast:
- 1/4 cup (1/2 stick) butter,
room temperature
- 12 3/4-inch-thick French
bread slices
- 6 eggs
- 1 1/2 cups milk
- 1/4 cup sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Powdered sugar
For the maple syrup:
- 2 cups maple syrup
- 1 cup chopped walnuts, toasted
To make the french toast:
Spread butter over bottom of heavy large baking
pan with 1-inch-high sides. Arrange bread slices
in pan. Beat eggs, milk, sugar, syrup, vanilla
and salt to blend in large bowl. Pour mixture
over bread. Turn bread slices to coat. Cover
with plastic and refrigerate overnight.
Preheat oven to 400°F. Bake French bread 10
minutes. Turn bread over and continue baking
until just golden, about 4 minutes longer.
Transfer cooked toast to plates and sprinkle
with powdered sugar. Serve immediately, passing
Maple-Walnut Syrup separaretly.
To prepare maple syrup:
Combine syrup and walnuts in heavy medium
saucepan. Bring to simmer. Serve syrup hot.
Makes about 3 cups.
Makes 6 servings.
TEXAS-STYLE CINNAMON FRENCH TOAST
The recipe yields two Texas-size portions
or four servings for smaller appetites.
- 3 eggs
- 6 tablespoons half and half
- 1 tablespoon sugar
- 3 teaspoons ground cinnamon
- 1/4 teaspoon vanilla extract
- 4 3/4-inch-thick slices soft-
crusted French bread or egg bread
- 2 tablespoons (1/4 stick) butter
- 1/4 cup powdered sugar
- Warm maple syrup (optional)
Beat eggs, half and half, sugar, 2 teaspoons
cinnamon and vanilla extract in 13x9x2-inch
glass baking dish to blend. Add bread and
turn to coat. Cover and chill until bread
absorbs egg mixture, at least 30 minutes
and up to 1 day.
Melt butter in heavy large skillet over medium
heat. Add bread and cook until golden and cooked
through, about 3 minutes per side. Transfer to
plates. Combine powdered sugar with remaining
1 teaspoon cinnamon and sift over toast.
Serve with maple syrup, if desired.
Serves 2 to 4.
