BAKED FRENCH TOAST

By kmad

Ingredients

• 9 INCH SQUARE BAKING PAN
• 1 baguette French bread or Challah– cut into 1
• inch thick slices
• 6 large eggs
• 1 1/2 cups, milk
• 1 cup, half and half
• 1 teaspoon, vanilla extract
• 1/4 teaspoon, cinnamon
• 1/4 teaspoon, nutmeg
• Topping: 1/4 cup, butter – softened 1/2 cup light brown sugar
• Optional: 1/2 cup, chopped walnuts 1 tablespoon, light corn syrup

Details

Servings 1
Adapted from melindalee.com

Preparation

Step 1

Make this ahead, the night before – then just bake it the next morning! Warning: it is very rich, because of the topping. Another note: you may notice that this recipe is not sweetened - in the way that the batter for fried French toast is not sweetened; that's because the author expects that it will be served with maple syrup. If maple syrup (or another syrup) will not be poured over, the custard may be sweetened by adding about 1 tablespoon of sugar for each cup of liquid.

Combine eggs, milk, half and half, vanilla, cinnamon and nutmeg. Mix well, then pour over bread slices. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Combine butter, brown sugar walnuts and corn syrup. Mix well, then spread evenly over soaked bread in pan. Bake 40 minutes or until puffed and golden. Serve with maple syrup.