French Toast...Oven Style


I baked two loaves of challah bread yesterday, with the intention using one loaf for making this recipe from "The Best of Byerly's".  I’m sure glad I did.  I made this recipe in the afternoon, after the bread was cool enough to slice, and froze it overnight.  For lunch today, I baked a few slices in our toaster oven to try it.  My husband’s comment was “This sure beats the French toast we buy at the restaurant.”  Since that’s his go-to breakfast when we go out, that’s high praise. 
This would be absolutely perfect for entertaining, as it bakes while you set the table and assemble the remainder of the meal.  No standing over a hot stove frying French toast.
Buy thick slices of Challah, French bread or Texas Toast for this recipe.  I needed a half-sheet pan to spread out the bread, and poured half of the mixture over the top, let it soak in a few minutes, turned it over and poured the remainder over the areas that didn’t already have mixture soaked through.  I bagged the slices for future use and put back in the freezer for quick brunches or light, last-minute suppers.  I have started keeping it on hand, like I do Bonnie’sWaffles.
French Toast ...Oven Style
  4        Large  Eggs -- beaten
  1        Cup  Milk
  2        Tablespoons  Sugar
  1        Teaspoon  Vanilla Extract
  1        Teaspoon  Grated Orange Peel
     ¼     Teaspoon  Ground Cinnamon
  12      Slices  French Bread -- 1" thick diagonal slices
             Butter -- melted
In a large bowl, combine eggs, milk, sugar, vanilla, orange peel and cinnamon.  Arrange bread slices on a 10x15" jelly roll pan.  Pour egg mixture over bread and let stand until partially absorbed, turn slices and allow bread to completely absorb remaining mixture.  Place in freezer, uncovered, until firm, about 1 hour.  Using a wide spatula, loosen slices from pan.  Place slices in freezer storage bag; seal and freeze until needed.
To bake:  Grease 10 x 15" jelly roll pan.  Heat oven to 450°.  Place frozen slices on greased pan.  Brush top side of each slice lightly with melted butter.  Bake 8 minutes.  Turn slices; brush with butter.  Continue baking until lightly browned, about 8 minutes.  Top as desired. 
12 Servings

5 comments:

  1. Sue shared some of this with us. Very, very good and now the way my family likes it also.

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  2. Yummy and looks easy to prepare too!! Great when you have weekend company too. Thanks again.

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  3. mmm, I don't have these cookbooks and I like french toast as a breakfast option. Thanks, I'll make some Challah and utilize it for this too.

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  4. Pain perdu! It has been part of our Thanksgiving and/or Christmas brunch for many years. I never knew about the freezing option--that makes it handy for a reasonably easy, hearty weekday breakfast. We just usually mix it in the evening and let the bread absorb the liquid overnight. Then we transfer it to a parchment-lined baking sheet and bake it up. Sure beats standing over a stove, frying it piece by piece...
    Sue

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    Replies
    1. We like freezing it so we only have to make it once for several meals for the two of us. It's good and easy.

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