Corner Bakery Cafe Baked French Toast Recipes

CORNER BAKERY CAFE BAKED FRENCH TOAST RECIPE

Steps:

• Preheat oven to 350°F.
• Line bottom of greased 8-inch square baking pan with 3 slices of bread, cutting slices to fit.
• Top with 3 more slices, cutting to fit.
• Place 8 slices across top in 2 rows, shingle-fashion. Press down firmly.
• In a medium bowl whisk eggs until lightly beaten.
• Whisk in Half & Half, cream, sugar, vanilla and cinnamon.
• Pour egg mixture evenly over bread.
• Cover tightly with foil.
• Place in preheated oven. Bake 40 minutes.
• Remove foil. Bake 10 minutes longer.
• Remove and let stand 10 minutes before serving.
• Serve warm with maple syrup.

BEST OVEN BAKED FRENCH TOAST

Steps:

• Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
• Sprinkle brown sugar and cinnamon evenly over melted butter.
• Arrange bread in two layers over brown sugar mixture.
• Beat eggs, milk, and salt in a bowl; pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

CORNER BAKERY FRENCH TOAST

Steps:

• Heat oven to 375°.
• Line bottom of greased 8-inch square baking pan with 3 slices of bread, cutting to fit; top with 3 more slices, cutting to fit.
• Place 8 slices across top in 2 rows; shingle-fashion.
• Press down firmly.
• Whisk eggs in a medium bowl; whisk in half-and-half, cream, sugar, vanilla and cinnamon.
• Pour egg mixture evenly over bread.
• Cover tightly with foil.
• Bake 40 minutes.
• Remove foil; bake 10 minutes longer.
• Remove and let stand 10 minutes before serving.
• Serve with maple syrup.

BAKED FRENCH TOAST

Steps:

• Cut 12 (1-inch-thick) diagonal slices from bread, reserving ends for another use.
• Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13- by 9- by 2-inch glass baking dish, squeezing them slightly to fit if necessary.
• Whisk together eggs, milk, and 1/4 teaspoon salt until combined well, then pour evenly over bread. Chill, covered, until bread has absorbed all of custard, at least 1 hour and up to 1 day, depending on bread.
• Preheat oven to 425°F.
• Bring mixture to room temperature and sprinkle bread with sugar.
• Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.