Breakfast > French Toast > Baked French Toast

Baked French Toast with Milk and Cinnamon Recipe

Ingredients with Measurements:
- 1 loaf of French bread, sliced into 1-inch thick pieces
- 6 large eggs
- 2 cups of whole milk
- 1/2 cup of heavy cream
- 1/2 cup of granulated sugar
- 1 tablespoon of vanilla extract
- 1 tablespoon of ground cinnamon
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, melted

Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. Grease a 9x13 inch baking dish with butter or cooking spray.

3. In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.

4. Dip each slice of French bread into the egg mixture, making sure to coat both sides evenly.

5. Place the coated bread slices in the prepared baking dish.

6. Pour the remaining egg mixture over the bread slices, making sure to cover them completely.

7. Drizzle the melted butter over the top of the bread slices.

8. Cover the baking dish with aluminum foil and bake for 30 minutes.

9. Remove the foil and bake for an additional 20-25 minutes, or until the French toast is golden brown and the center is set.

10. Let the French toast cool for a few minutes before serving.


Time:
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6-8 people.

Nutritional information:
Calories per serving: 479
Total fat: 26g
Saturated fat: 14g
Cholesterol: 267mg
Sodium: 441mg
Total carbohydrates: 48g
Dietary fiber: 1g
Sugar: 23g
Protein: 13g

Substitutions for ingredients:
- French bread can be substituted with brioche or challah bread.
- Whole milk can be substituted with almond milk or coconut milk.
- Heavy cream can be substituted with half-and-half or evaporated milk.
- Granulated sugar can be substituted with brown sugar or honey.
- Ground cinnamon can be substituted with pumpkin pie spice or nutmeg.

Variations:
- Add sliced bananas or berries to the top of the French toast before baking.
- Add chopped nuts or chocolate chips to the egg mixture for added texture and flavor.
- Make a savory version by omitting the sugar and cinnamon and adding cheese, bacon, and herbs to the egg mixture.

Tips and tricks:
- Use day-old bread for best results.
- Let the bread slices soak in the egg mixture for at least 10 minutes before baking.
- For a crispier top, broil the French toast for the last 2-3 minutes of baking.
- Serve with maple syrup, whipped cream, or fresh fruit.

Storage instructions:
Leftover French toast can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the French toast in the oven at 350°F for 10-15 minutes or in the microwave for 30 seconds to 1 minute.

Presentation ideas:
Serve the French toast on a platter with fresh fruit and a dusting of powdered sugar.

Garnishes:
Garnish with fresh berries, whipped cream, or a drizzle of maple syrup.

Pairings:
Serve with a side of bacon or sausage and a cup of coffee or orange juice.

Suggested side dishes:
Fresh fruit salad, roasted potatoes, or a side of scrambled eggs.

Troubleshooting advice:
- If the French toast is too soggy, let it bake for an additional 5-10 minutes or broil for a few minutes to crisp up the top.
- If the French toast is too dry, reduce the baking time or add more egg mixture to the bread slices before baking.

Food safety advice:
Make sure to cook the French toast to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
French toast dates back to ancient Rome, where it was known as "pain perdu," which means "lost bread." It was a way to use up stale bread by soaking it in milk and eggs and frying it in butter.

Flavor profiles:
This Baked French Toast with Milk and Cinnamon is sweet, creamy, and cinnamon-spiced.

Serving suggestions:
Serve this Baked French Toast with Milk and Cinnamon for a delicious breakfast or brunch dish.

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Taste: Sweet, Creamy, Cinnamon, Savory, Cinnamon-Spiced