Oven-Baked French Toast
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Here's an easy-to-make breakfast recipe for lazy weekend mornings.
Hands-On Time: 15 minutes
Ready In: 2 hours
For French toast
8 ounces (1/2 loaf) stale bread (preferably challah, or a soft French or Italian bread with the crusts removed), cut into 1-inch cubes
4 eggs
2 1/2 cups whole milk or half-and-half
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
For topping
3 tablespoons butter, cut into slices
3/4 cup packed light brown sugar
1/2 cup chopped walnuts
- Preheat oven to 350 degrees, then butter a 9- by 9-inch baking pan. Arrange the bread cubes in the pan in one layer. In a bowl, whisk together the eggs, milk, sugar, cinnamon, salt, and vanilla until sugar is dissolved. Pour the mixture over the bread cubes, then chill, covered, for 1 hour.
- Make topping: In a small bowl, stir together butter, sugar, and walnuts with a fork until mixture is crumbly and butter is evenly distributed. Sprinkle topping over soaked bread cubes. Bake French toast until custard is set and bread is evenly puffed, about 45 minutes. Cool slightly, about 10 minutes, before serving.
