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
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.