It has been really hot these last few weeks. Almost too hot to eat and certainly too hot to cook anything heavy. So lazy weekend mornings call for a late breakfast or mid-morning brunch. So I decided that today would be a great day to bake French Toast. I baked my French Toast for three hours and it looked done. It was puffy and brown on top and seemed to be firm. However, when I started to cut it, I realized that it really wasn’t quite done enough for my taste. I wish that I had baked it about another hour so that it would have been really firm. So don’t let the looks fool you. Be sure to give it enough time to cook all the way through. I served this with a light fruit salad and juice.
Baked French Toast
This is not a sweet recipe. The only sweetness comes from the maple syrup/powdered sugar topping.
- 8 Cups (about 8 slices or 16 oz of bread, cut into cubes) I used Cinnamon Swirl with Raisins bread
- 6 eggs
- 3 cups milk
- 2 tsp vanilla
- powdered sugar (Opt)
- Maple syrup (Opt)
Pre-heat the solar oven while preparing the ingredients.
Grease a casserole dish or a granite ware pan with PAM or butter. Place the bread cubes into the pan.
Beat the eggs. Add the vanilla and milk and stir to mix. Pour the mixture over the bread. Press the bread down into the egg mixture so that all of the bread is coated. Place in the hot solar oven uncovered. Bake for 3 – 4 hours or until a knife comes out clean. If desired, sprinkle with powdered sugar and top with maple syrup.