Baked French Toast
Prep: 5 minutes Rest: Overnight Cook: 40 minutes
By Mary McDougall
This is a breakfast that you prepare the night before, refrigerate overnight, and then just pop into the oven in the morning. The toast is moist throughout with a slight crispness on top. Serve with warmed maple syrup, or a fruit topping (see hints below).
- 9-10 slices French or sourdough bread (whole wheat preferred)
- 4 cups almond milk
- 3 tbsp brown sugar
- 1 tsp vanilla
- 1/8 tsp cinnamon
- 1/8 tsp turmeric
- 1/8 tsp salt
Arrange the bread slices in the bottom of two 9 x 13 inch baking dishes. Do not overlap the slices. Place the remaining ingredients in a blender jar and process briefly. Pour over the bread slices in both dishes. Cover and refrigerate overnight.
In the morning, preheat oven to 350 degrees. Remove cover and bake for about 40 minutes until slightly crisp on the top, but still moist throughout.
Hint: This is an easy way to make French toast for a crowd without standing over the griddle in the morning. To make a simple fruit sauce, thaw an unopened package of raspberries (or another favorite fruit) overnight in the refrigerator. In the morning, place in a blender jar, add a small amount of agave nectar (a tablespoon or two) and process until smooth.