Baked French Toast
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
49
Spice
39
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°F with rack in middle and generously butter a 13- by 9-inch shallow baking dish or pan (3-quart; preferably glass or ceramic)
2
Arrange bread in 1 layer in baking dish
3
Dissolve espresso powder in hot water in a large bowl
4
Whisk in milk, eggs, vanilla, and 1/2 cup sugar until smooth
5
Pour custard over bread, then turn slices over several times so they soak up as much custard as possible
6
Sprinkle top with remaining 2 tablespoons sugar
7
Bake until puffed and set, 20 to 25 minutes
8
Cool in dish on a rack 10 minutes, then dust with cinnamon
9
Preheat oven to 400°F with rack in middle and generously butter a 13- by 9-inch shallow baking dish or pan (3-quart; preferably glass or ceramic)
10
Arrange bread in 1 layer in baking dish
11
Dissolve espresso powder in hot water in a large bowl
12
Whisk in milk, eggs, vanilla, and 1/2 cup sugar until smooth
13
Pour custard over bread, then turn slices over several times so they soak up as much custard as possible
14
Sprinkle top with remaining 2 tablespoons sugar
15
Bake until puffed and set, 20 to 25 minutes
16
Cool in dish on a rack 10 minutes, then dust with cinnamon