joyce (joyce) wrote,
joyce
joyce

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So when the recipe tells you to "generously butter" the dish for baked french toast, it means it. Otherwise, wow. This is really, really good, and tons easier than frying it on the stove. I may never fry french toast again.



Oven French Toast, from Betty Crocker's New Cookbook

- 3 eggs
- 3/4 c milk
- 1 tbs sugar
- 1/4 teas vanilla
- 1/8 teas salt
- 8 slices sandwich bread or 1 inch slices French bread (I ran up some sweet egg bread in the bread machine last night. so. good.)
- the recipe doesn't call for it, but I find French toast without added spices very, very bland. Add cinammon and nutmeg to taste.


  • Heat oven to 500 degrees F.
  • Beat eggs, sugar, vanilla, and salt until smooth.
  • Generously butter jelly roll pan (or other pan, I just used a normal baking pan, which wasn't quite big enough) (note: when they say "generously butter" they mean it. This stuff will stick if you don't. Olive oil is not an good substitute.)
  • Dip bread in egg mixture.
  • Heat pan in oven for one minute. Arrange dipped bread in pan (note, this will probably cook better if your pan is big enough to allow for space between the slices. Next time, I'll just use the cookie sheet.) Drizzle any remaining egg mixture over bread.
  • Bake 5 to 8 minutes (or longer, see previous note about leaving space for air to circulate around the pieces) or until bottoms are golden brown. Turn bread. Bake 2 to 4 minutes longer or until golden brown.


Seriously, this was really, really good. It'd be even better if we'd had the space in the fridge for me to make it up and let it sit overnight. Num.
Tags: recipes:new
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