Baked French Toast
I read the reviews and made the recipe WITHOUT changing the measurements to see how it actually turns out. Perfect! Did it again also without changing anything - each time it was perfect.
I brought it to a brunch and everyone asked for the recipe. I was worried about the soggy middle, dry tops and the amount of syrup mentioned in the reviews. No problems! The way to make sure it does not get soggy in the middle or too dry on the top is:
1- flip the bread slices before baking (make sure your slices are 1 inch, too thin otherwise it will definitely be soggy). I used day old french bread, fresh bread is too soft and will get soggy as well.
2- bake way longer, I think I did 50-55 mins. It gets a nice crunchy top (just watch towards the end so it doesn't burn) and the middle gets cooked longer - no soggy middle!
3- then let it rest before serving, somehow that makes a difference.
I used maple syrup just because I prefer not to use corn syrup - gave it a nice breakfasty smell. Didn't have cream and used all milk. Too yummy with eggs and bacon, quiche, breakfast hams - I'm getting hungry :D
6 users found this review helpful
Jan. 25, 2012