Oven-Baked French Toast
This make-ahead dish can be prepared the night before, then popped in the oven a half hour before breakfast. It bakes up fluffy and golden in our Stoneware Baker. Top with fresh, succulent strawberries before serving.
- 1 loaf (8 ounces) French bread
- 6 eggs
- 1 1/2 cups milk
- 4 tablespoons granulated sugar, divided
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- Ground cinnamon (optional)
- Powdered sugar
- 1 pound strawberries, stemmed and sliced (about 3 cups)
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
Using Kitchen Spritzer, spray Rectangular Baker with vegetable oil. Using Bread Knife, cut bread into 1-inch-thick slices (10-16 slices); arrange closely in single layer in prepared Baker. In Classic Batter Bowl, beat eggs with Stainless Whisk. Whisk in milk, 3 tablespoons of the granulated sugar, vanilla and salt; pour over bread. Cover and refrigerate at least 1 hour or overnight.
Preheat oven to 400°F. Sprinkle bread with cinnamon, if desired. Bake, uncovered, 30 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar using Flour/Sugar Shaker. Slice strawberries with Egg Slicer Plus®; place in Classic Batter Bowl. Add lemon zest, juice and the remaining 1 tablespoon granulated sugar; mix lightly. Serve over warm French toast.
- 8 servings of 2 slices French toast and 1/3 cup strawberry topping
Nutrients per serving:
Approximately 200 calories and 6 grams of fat per serving
French bread loaves come in a variety of sizes. The very long, thin loaves are called “baguettes.” If using a baguette for this recipe it works best to cut the loaf on the diagonal in order to get large enough slices.