Tuesday, August 18, 2015
Sticky Fingers Optional
You don't even need to add syrup to this recipe, just use the glaze. And I modified the recipe and added extra liquids, my mom made it as it was written and it was too crispy dry. Go with your gut, if you think it needs a few more eggs to soak the bread, you probably need a few more eggs and another splash of milk.
Enjoy the smell of baking French toast and sitting back and not having to get your fingers dipped in the sticky eggs.
Easiest Overnight French Toast Bake
3 small French baguettes, ends trimmed and cut into 1/2-inch slices
2 cups milk
5 large eggs
1 tablespoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons confectioners' sugar
For the maple glaze
1/4 cup unsalted butter
1/4 cup brown sugar, packed
2 tablespoons maple syrup, or more, to taste
Lightly coat a 9x13 baking dish with nonstick spray. Place bread slices evenly into the baking dish.
In a large glass measuring cup or another bowl, whisk together milk, eggs, vanilla, cinnamon and nutmeg. Pour mixture evenly over the bread slices. Cover and place in the refrigerator for at least 2 hours or overnight.
Preheat oven to 350 degrees F. Place the bread mixture into the oven and bake for 30-35 minutes, or until golden brown.
Melt butter in a large skillet over medium heat. Stir in brown sugar and maple syrup until well combined and slightly thickened, about 2 minutes. Pour mixture evenly over the bread slices.
Serve immediately, sprinkled with confectioners' sugar, if desired.