{ALT} {ALT} {ALT} {ALT} {ALT} {ALT} {ALT} {ALT}
 
REGISTER LOGIN
HOME {ALT} ADVERTISE {ALT} GUIDES {ALT} FAQs {ALT} TOOLS&WIDGETS {ALT} CONTACT US {ALT}

French Toast (baked) recipe

Ingredients for 4 people:

 

- 12 slices of bread (normal thickness)

- 8 eggs

- 2 cups (500 ml) milk

- 1 cup (250 ml) cream

- ½ teaspoon (3 ml) ground cinnamon

- 2 teaspoons (12 ml) vanilla extract

- 1 cup (250 ml) brown sugar

- 6 ounces (170 g) butter

image

 


 

 

Preparation Time: 20 Minutes

Cooking Time: 40 Minutes

 

 

Recipe:

  • Grease a baking dish. The dish needs to be large enough to hold all the ingredients. Ideally it should be wide and shallow (to give a large crispy finish) rather than narrow and deep.

  • Place the slices of bread in the bottom of the baking dish.

  • Beat the eggs

  • Add the milk, cream, cinnamon and vanilla to the eggs. Mix together and then poor over the bread.

  • Preheat the oven to 180ºC (350ºF)

  • Melt the sugar and butter in a saucepan, over gentle heat, stirring continuously with a wooden spoon and taking care not to burn the butter or sugar.

  • When the sugar and butter are fully melted and mixed together, poor over the top of the backing dish contents.

  • Bake (without cover) for 40 minutes (top should be golden brown).

  • Cut into portions and serve. Depending on personal preference, sugar or syrup can be added.

 

Notes:

If you prefer, this dish can be prepared the night before. Simply complete all the steps in the above recipe prior to preheating the oven. Place the baking dish in the oven overnight (this allows the mixture to really soak into the bread) and then next morning complete the rest of the recipe (the steps starting with preheating the oven).

The above is only one of our recipes for making French toast. Click on French Toast Recipe to see our other recipes.

If possible, use bread that is somewhat stale rather than fresh bread. It is more authentic and it will absorb the egg and milk mixture better.

 
{MENU:FOOTER}
Copyright © 2017 {SITE_TITLE}. All rights reserved.
Close
Your message has been sent.