Oven-baked French Toast
Oven-baked French Toast, America’s Test Kitchen
Description
Based on the recipe by America’s Test Kitchen.
Ingredients
| Item | Amount |
|---|---|
| eggs | x3 |
| vanilla extract | 16g (1 tbsp) |
| brown sugar | 10g (2tsp) |
| cinnamon | 1g (½ tsp) |
| sea salt | 2g (¼ tsp) |
| butter (melted) | 28g (2 tbsp) |
| milk | 240g (1 cup) |
| cooking spray | as needed |
| hearty white bread | 8 slices (weight varies) |
Tools
| Items |
|---|
| fork |
| large bowl for mixing |
| 18x13 inch rimmed baking sheet |
| scale or measuring spoons/cups |
| stove |
Recipe
-
In a bowl, whisk together the eggs, brown sugar, cinnamon, vanilla extract, and salt until well combined and no streaks of egg remain.
-
Whisk in the melted butter.
-
Gradually whisk in the milk until the custard is smooth.
-
Preheat your oven to 425°F (220°C). Place one oven rack in the lowest position and a second rack 5-6 inches from the broiler.
-
Lightly grease an 18x13 inch rimmed baking sheet with cooking spray.
-
Pour the custard mixture onto the prepared baking sheet.
-
Arrange the 8 slices of hearty white bread in a single layer on the baking sheet, in the custard.
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Let the bread soak for about a minute, or until it has absorbed about a quarter of an inch of custard on one side, then flip the slices to soak the other side.
-
Bake on the lowest oven rack for 10-15 minutes, or until the bottoms of the bread slices are golden brown.
-
Move the baking sheet to the top rack and turn on the broiler. Broil for 1-4 minutes, watching carefully, until the tops of the French toast are golden brown.
-
Remove from the oven and immediately flip the French toast slices over. This allows the steam to soften the toasted tops.
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Serve warm with butter and syrup.