Maple Oven French Toast
This version of French toast easily feeds a crowd and saves you the trouble of individually pan-frying each serving (not to mention saving calories and fat to boot). Look for freshly baked, unsliced loaves of bread in the bakery department of your supermarket.
Serves: 6Hands-on: 10 minutesTotal: 1 hour 40 minutesDifficulty: Easy
- 1 loaf (16 oz.) soft-crust whole-wheat bread
- 3 large eggs
- 1½ cups milk
- 3 Tbsp. maple syrup
- 2 tsp. vanilla extract
- Spray a 9" × 13" casserole dish with nonstick spray. Slice the bread into thick slices, then slice the bread into halves. Shingle the bread slices in overlapping layers in the casserole.
- Whisk together the eggs, milk, maple syrup, and vanilla and pour the custard over the bread. Cover the casserole dish with plastic wrap and weigh the top down for at least 1 hour so that the custard can soak into the bread.
- Preheat the oven to 425°F. Bake the French toast, uncovered, on the middle oven rack until the custard is set and the top of the casserole is golden, 25–30 minutes.