Oven Baked French Toast

Brunch is one of my favourite meals but one I rarely partake in. I found a Christmas pannetone in my cold room, long past its prime freshness. A dry bread or sweet bread is best for this overnight French toast. The bread soaks up some of the eggy goodness and then it bakes up like a souffle. If you want a nice presentation quickly take it straight from the oven to the table. After even 15 minutes it has fallen.

I bought the reproduction Medalta Pottery casserole dish and was dying to try it. Next time I would use a more shallow baking dish. It will cook faster and you will have a higher ratio of crunchy topping. The pecan crunchy topping drizzled with maple syrup should not be omitted.

 

Baked French Toast

Butter, for greasing the pan

8 eggs

5 cups whole milk

1/2 c. sugar

2 tbsp. vanilla extract

Day old bread such as French bread, cinnamon buns, brioche

1/2 c. walnuts or pecans

1/4 c. maple syrup

Generously grease a 9”x13” pan with butter. Tear bread into chunks or cut into cubes and evenly distribute in the pan. Use enough bread to completely fill the pan. Whisk together eggs, milk, sugar and vanilla. If you are using an unsweetened bread you may want to increase the sugar.

Cover pan tightly and store in refrigerator, overnight preferably.

Top with coarsely chopped walnuts or pecans and a drizzle of maple syrup. Preheat oven to 350F and bake for 45 minutes. Serve hot out of the oven with more maple syrup and fresh berries.