Baked French Toast

Baked French Toast

This is adapted from Smitten Kitchen. It's positively perfect for Christmas morning or house guests.
Serves 6 

1 loaf brioche or Challah, sliced in 1-inch thick slices 
3 cups milk 
6 eggs 
1/2 cup sugar 
2 t vanilla extract 
pinch salt 

Whisk eggs in a large mixing bowl. 

Add milk, sugar, vanilla, and salt and whisk well to combine. 

Arrange bread on a baking or roasting pan (a 9x13 Pyrex works well here)

Cover well with plastic wrap and refrigerate overnight. You could also do this early in the morning - just allow to bread to soak for at least 30 minutes. 

To cook and to serve:

Preheat oven to 350. 

Grease two rimmed sheetpans, or brush with melted butter. Transfer the soaked bread onto the sheet pans in a single layer with no overlapping.

Bake for about 25-30 minutes, or until puffed and golden. 

Use a mesh strainer (a mesh tea immerser works well here) to dust the top with powdered sugar. Serve with maple syrup, fresh fruit or a fruit compote such as:

Quick Berry Sauce

Whisk together over medium-low heat:

  • 1 cup fresh or frozen berries
  • 2 T sugar
  • Fresh lemon juice, to taste (start with about half a lemon)
  • OPTIONAL: 2 T blueberry or raspberry preserves - helps to thicken, but it's not crucial

Bring to a gentle boil and simmer for a few minutes. Taste and add more sugar or lemon as needed.