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, vibrant strawberries before serving.
- Vegetable oil for spraying
- 1 loaf (8 oz./250 g) French bread
- 6 eggs
- 1½ cups (375 mL) milk
- 4 tbsp (60 mL) sugar, divided
- 1 tsp (5 mL) vanilla
- ⅛ tsp (0.5 mL) salt
- Ground cinnamon (optional)
- 1 lb (450 g) strawberries, stemmed and sliced (about 3 cups/750 mL)
- ½ tsp (2 mL) lemon zest
- 1 tsp (5 mL) lemon juice
- Powdered sugar
Spray the Stone Rectangular Baker with vegetable oil. Slice the bread into 1" (2.5-cm) thick slices (10–16 slices). Arrange the slices in single layer in the bottom of the pan.
Beat the eggs in a large mixing bowl. Whisk in the milk, 3 tbsp (45 mL) of the sugar, vanilla, and salt. Pour the mixture over the bread. Cover and refrigerate for at least 1 hour or overnight.
Preheat the oven to 400°F (200°C). Sprinkle the bread with cinnamon, if you’d like. Bake, uncovered, for 30 minutes, or until golden brown.
Meanwhile, combine the strawberries, lemon zest, lemon juice, and remaining sugar in a large mixing bowl.
Remove the pan from the oven. Sprinkle with powdered sugar and serve with the strawberry mixture.
- 8 servings of (2 slices French toast and ⅓ cup/75 mL strawberry topping)
Nutrients per serving:
U.S. nutrients per serving: Calories 220, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 145 mg, Sodium 280 mg, Carbohydrate 35 g, Fiber 1 g, Sugars 19 g (includes 13 g added sugar), Protein 10 g
French bread loaves come in a variety of sizes. The very long, thin loaves are called baguettes. If you’re using a baguette for this recipe, cut the loaf diagonally to get larger slices.