Ingredients
1 (13- to 14-inch-long) loaf of soft-crust supermarket Italian bread
1/2 stick (1/4 cup) unsalted butter, softened
2 large eggs
1 2/3 cups whole milk
3 tablespoons sugar
Accompaniment: pure maple syrup
Preparation
Cut 12 (1-inch-thick) diagonal slices from bread, reserving ends for another use.
Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13- by 9- by 2-inch glass baking dish, squeezing them slightly to fit if necessary.
Whisk together eggs, milk, and 1/4 teaspoon salt until combined well, then pour evenly over bread. Chill, covered, until bread has absorbed all of custard, at least 1 hour and up to 1 day, depending on bread.
Preheat oven to 425°F.
Bring mixture to room temperature and sprinkle bread with sugar.
Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.
Note: If you missed it, check out the recent recipe posted on the Williams Sonoma site for savory pancakes.
Source: Epicurious
I love French Toast, but of course have a variation - no sugar or milk!!
ReplyDeleteUmm, late night snack (with cafe latte?).
ReplyDeleteColumnist,
ReplyDeleteNow I know, you are definitely not getting enough, either way!
Gervais,
Works for me...what a wonderful idea! (don't listen to the Columnist...too many years around skinny people. We need to get him to this side of the pond...soon!)
How very clever and, yes, perfect for preparing french toast for a crowd. No more waiting!! Thanks for sharing.
ReplyDeleteThanks for sharing
ReplyDeleteIs a great idea to make it in the oven.
And lots of maple syrup.
yummieeeeeeeeeeeeeee
Thanks for the tip...
Greetings.
Jeanne