BAKED FRENCH TOAST
4 servings
Whisk together in large bowl:
- 1 cup heavy cream (230g) or milk (235g)
- 6 large eggs
- ¼ cup (80g) maple syrup
- 2 tablespoons (30g) brown sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
Trim the crusts from:
- 8 slices white sandwich bread or challah
One slice at a time, turn the bread in the egg mixture to coat it, then fit the coated bread into an 8-inch baking dish, making a double layer. Very gently press the bread to compress the slices slightly. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 400°F.
Lightly butter a rimmed baking sheet, preferably nonstick. Using a wide spatula—or, if you find it easier, your hands—lift the bread, slice by slice, out of the soaking mixture, allowing the excess liquid to drip back into the dish, and place on the baking sheet. Bake until puffed and golden, 12 to 15 minutes, turning the slices halfway through baking. Serve immediately with:
- Maple syrup
- (Sliced fresh fruit)