Oven Baked French Toast
This make-ahead dish can be prepared the night before, then popped in the oven a half hour before breakfast. It bakes up fluffy and golden in our Stoneware Baker. Top with fresh, vibrant strawberries before serving.
Ingredients
- Vegetable oil for spraying
- 1 loaf (8 oz./250 g) French bread
- 6 eggs
- 1½ cups (375 mL) milk
- 4 tbsp (60 mL) sugar, divided
- 1 tsp (5 mL) vanilla
- �� tsp (0.5 mL) salt
- Ground cinnamon (optional)
- 1 lb (450 g) strawberries, stemmed and sliced (about 3 cups/750 mL)
- ½ tsp (2 mL) lemon zest
- 1 tsp (5 mL) lemon juice
- Powdered sugar
Directions
- Spray the Stone Rectangular Baker with vegetable oil. Slice the bread into 1" (2.5-cm) thick slices (10–16 slices). Arrange the slices in single layer in the bottom of the pan.
- Beat the eggs in a large mixing bowl. Whisk in the milk, 3 tbsp (45 mL) of the sugar, vanilla, and salt. Pour the mixture over the bread. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 400°F (200°C). Sprinkle the bread with cinnamon, if you’d like. Bake, uncovered, for 30 minutes, or until golden brown.
- Meanwhile, combine the strawberries, lemon zest, lemon juice, and remaining sugar in a large mixing bowl.
- Remove the pan from the oven. Sprinkle with powdered sugar and serve with the strawberry mixture.