Oven Baked French Toast

Originally garnered from The Pioneer Woman. I served this for dinner, as it took quite a bit of time to prepare and cook. The topping should be crumbled, not a glaze. I threw in a little milk, mixed it up and baked it this way. It was delightful. I prescribe caution, though – there are a lot of carbs in this recipe and, as a diabetic, it’s not the best thing to eat for dinner.

Ingredients for French Toast:

  • 1 loaf crusty sourdough or french bread
  • 8 eggs
  • 2 cups milk
  • 1/2 cup heavy whipping cream
  • 3/4 cups Splenda Sugar
  • 2 tablespoons vanilla

Ingredients for Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup Splenda brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter

As an option, you could always add fruit during or after cooking. Mix it up.

Preparation:

  1. Grease 9×13 pan. Tear bread into chunks and line bottom of pan.
  2. Mix the rest of the french toast ingredients together. Pour over the bread. Store 24 hours or proceed to topping and bake.
  3. Mix the topping ingredients. Store 24 hours or proceed to pour onto french toast mix and bake.
  4. Preheat oven to 350 degrees. Place french bread mixture in oven 45 minutes for softer french toast, an hour or longer for crispier.
  5. Serve with fresh fruit, butter and syrup or all the above.

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1 Comment

One thought on “Oven Baked French Toast

  1. Pingback: “Turn it up louder” « Living the 1950s

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