Tag Archives: sugar

Baked French Toast

It was an ongoing joke when I was a kid: “Dad, what’s for breakfast?”  “Your favorite, French toast!” With a roll of the eyes, I’d reply: “C’mon, Dad. What’s really for breakfast?”

He knew how much I hated the half-soggy, half-crispy toast. On top of that, the dish was served with syrup, which I cannot seem to palate.

But, as I grew older, I began experimenting with different ways to cook and top French toast, and I found that baking it was a way to eliminate the soupiness that tends to accompany pan-toasted French toast. With some fresh whipped cream and strawberries, French toast has become one of my favorite weekend treats.

Baked French Toast


1 cup heavy cream

4 eggs

1 teaspoon vanilla extract

1 Tablespoon sugar

1/2 Tablespoon cinnamon 

Half of a day old French loaf, cut into 1 inch slices

Powdered sugar, for dusting

Stir together cream, eggs, vanilla, sugar, and cinnamon in a large bowl.

Soak bread slices, about 10 seconds per side, or until bread is soaked through.

Spray 13×9 inch pan with non-stick spray. Arrange soaked bread in one layer.

Bake 350* for 10 minutes. Flip toast with spatula, and cook another 15 minutes. (Total cook time: 25 minutes)

Broil for 2 minutes to add extra crisp.

Dust with powdered sugar. Top with whipped cream and fresh strawberries or syrup.


Filed under Baking, Blog

Gran’s Pound Cake

Gran’s Pound Cake has warmed tongues for generations. The recipe has stayed true to it’s rich flavors and classic ingredients.

Gran’s Pound Cake


1 cup unsalted butter, softened

3 cups sugar

5 eggs, room temperature

1 cup buttermilk

4 cups of flour

1/4 teaspoon salt

1 Tablespoon water

2 Tablespoon vanilla

1/4 teaspoon baking soda


Beat the softened butter until fluffy and light. Gradually add the sugar 1 cup at a time.

Add eggs one at the time.

Mix in water, salt, buttermilk, vanilla and baking soda.

Add flour gradually, and mix until fluffy

Pour into a buttered and floured bundt pan.

Bake at 350* for about an hour, or until brown. Or try the Toothpick Test!

To remove: Cover with plate and flip. Cake should slide right out, if not, give it a few taps or shakes.

Beautiful curves from the bundt are a “pretty” look, but I prefer to show off the crunchy, colored top.

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Filed under Baking, The Wholesome Whisk