Baked French Toast - Plain and Simple

photo by Diana 2



- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
8
ingredients
- cooking spray
- 10 slices bread, plain ordinary white
- 12 eggs
- 2 cups low-fat milk
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- extra cinnamon (optional)
directions
- Coat a 9x13 baking dish with cooking spray. Set aside.
- Cut each bread slice into 6 pieces. It's much easier if you stack the slices first. : ) Toss into the prepared pan.
- In a large bowl or jug, beat eggs, milk, vanilla and cinnamon. (if you don't have a large enough container -- simple divide the ingredients in half, and do in two batches).
- Pour over the bread pieces. If you wish, you can sprinkle with additional cinnamon. Cover with plastic wrap and store in the fridge overnight.
- In the morning, bake in a 375* oven for 45 - 60 minutes, or until golden and puffed.
- Serve with butter and syrup, or your favourite topping.
Reviews
-
This was good and easy to throw together. I halved the recipe and added the additional cinnamon on top. I think next time I will cut out one egg and add a little more milk to make it more moist...I could have (probably did) over cooked it a little so that could be why it was more set like baked eggs with bread in it consistency. Made for PAC Spring 2010.
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I couldn't resist making one small change when I made half a recipe ~ I used a nutty, whole grain bread instead of the white variety, & then included everything else, including the extra cinnamon (which we do love)! Made for a very enjoyable & satisfying breakfast! Thanks for sharing the recipe! [Made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #38]
Tweaks
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I couldn't resist making one small change when I made half a recipe ~ I used a nutty, whole grain bread instead of the white variety, & then included everything else, including the extra cinnamon (which we do love)! Made for a very enjoyable & satisfying breakfast! Thanks for sharing the recipe! [Made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #38]
RECIPE SUBMITTED BY
Diana 2
Canada