No matter how many kiddos you have, sometimes you just don't want to stand over the stove flipping French toast. And even if your kids do a lot of cooking, they may not have the patience for all that flipping either. Enter - baked French toast!
This recipe is a perfect way to use up any bread that may have gone stale (or do you eat it too quickly for that?) or maybe that loaf of sourdough that didn't turn out quite right. I won't tell if you even have old hamburger buns to use up, too. It all gets mixed together here! This is also a great way to use up any excess eggs or milk you might have from your livestock. Sometimes they just produce so much you need to get creative in consuming it.
Another thing we love is to add fruit or nuts for some extra nutrition. I mean, you could add some chocolate too, I'm sure no one would mind! This size batch feeds me and the 4 kids, with average appetites.
I use my 10" cast iron skillet and it fits great. If don't have one then a deep dish pie plate or a 9" square pan would work just as well and be the same baking time. If you have more kids or larger appetites, this should fit in a 9x13 when doubled. You'll have to increase the bake time a bit, so just make sure and keep an eye on it.
Now, this does take a while to bake so throw in the oven right away when you get up and quickly go milk the cow or do other chores. Get dressed, pack lunches, do the dishes, whatever tasks you have that would get your day off on the right foot.
This baked French toast recipe doesn't have a ton of sugar added to it, which makes it easy for everyone to customize their plate with fruit, yogurt, syrup, coconut sugar, whatever is their favourite.
Baked French Toast
- 6 cups cubed sourdough bread
- 4 eggs
- 2 cups milk
- ¼ cup maple syrup
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1 cup fresh or frozen berries or nuts optional
- Put bread in a 10” cast iron skillet. Whisk together the rest.
- Cover (the oven safe lid from one of my stainless steel pots fits this, otherwise use foil) and put in fridge overnight.
- Preheat oven to 375 F. Bake 30 minutes with lid. Take lid off, bake another 15-30 minutes, depending on how dry or pudding-like you want it.
- You can also use a 9" baking dish if you don't have a big enough skillet, but pour carefully to make sure it all fits.
I love how time efficient your recipes are! Do you throw in nuts/fruits once cooked?
Mix them in in the original mix