challah french toast
Baked entirely in the oven, this is a cinch to prepare for a crowd—and no slaving over a hot stove cooking two pieces at a time.
SERVES 10
2 tbsp. butter, at room temperature
1 dozen large eggs
3/4 cup milk
1 1/2 tsp. ground cinnamon
1/8 tsp. salt
2 tbsp. dark-brown sugar
2 loaves challah bread, each cut into ten 1"-thick slices
1 dozen large eggs
3/4 cup milk
1 1/2 tsp. ground cinnamon
1/8 tsp. salt
2 tbsp. dark-brown sugar
2 loaves challah bread, each cut into ten 1"-thick slices
Preheat oven to 400 degrees. Generously butter two nonstick sheet pans. In a bowl, beat eggs, milk, cinnamon, salt and sugar. One by one, dip 10 bread slices in egg mixture, turn to coat well on both sides and place on a sheet pan in a single layer. Bake for 9 minutes, then turn slices and bake for 8 more minutes, or until both sides are golden brown. Repeat with remaining 10 slices in the other pan. Serve with maple syrup.
Tote the French toast to the table on the sheet pan to minimize dirty dishes.
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