BAKE-AHEAD FRENCH TOAST LOAF
Prep 15 min. | Total 1 hour 5 min. Makes: 6 Servings
A sweet egg-soaked loaf that you bake-ahead? This newfangled French toast recipe is so simple and great for sopping up syrup or eating with jam. It’s perfect for hectic mornings.
3 eggs
3/4 cup 35% whipping cream
3/4 cup milk
1/2 cup granulated sugar, divided
1/2 tsp cinnamon
1 loaf French bread, about 600 g
1/4 cup maple syrup berries and nuts
1. Position rack in bottom third of oven. Preheat to 375F. Line the bottom of a 9 × 13-inch baking dish with parchment. In a medium bowl, whisk eggs with cream, milk, ¼ cup sugar and cinnamon.
2. Cut bread into 1-inch slices, stopping 1 in. from the bottom so it stays intact. Place bread in prepared dish. Slowly pour egg mixture overtop, letting it soak in evenly between slices. Flip bread over and let stand 15 min. Flip back and drizzle cut side with butter, then sprinkle with remaining 1/4 cup sugar.
3. Bake in bottom third of oven until golden brown, 35 to 40 minutes. Serve with maple syrup, berries and nuts.
Camp prep tip: Cool baked loaf. Double-wrap with foil and store in a resealable bag. Refrigerate until ready to take to camp. Store in a cooler. Reheat foilwrapped loaf over medium heat, turning often, until warmed through, 15 to 25 minutes.