Baked French Toast

I’ve had a horrible week.  I know, nobody wants to hear from a whiner, but seriously it’s been really crap.

dead disk driveFirst my c: drive died.  I wasn’t too concerned because that’s the solid state drive that keeps things humming along but I don’t store any data on it.  John ordered a new one and was busily installing it when something even worse happened.  My e: drive (also known as my brain) kicked the bucket.  We’re really good about backups but nobody told me I could get a corrupt backup.

He ordered a new jumbo drive which would become my new brain and worked feverishly to get everything working.  Yes, I had to reinstall all the software.  What a pain in the neck.

Then, just when I thought everything was hunky dory (I love that phrase) the power went out.  It happens fairly often and one day they’ll find the cause but until then, it can be chaos.  When the power came back on the surge killed my new c: drive.  Back to the store we went.  In addition to being expensive, imagine being offline from Friday to Wednesday!  I had 973 emails to wade through today.  Yes, most are mails I don’t need.

I needed some comfort food.  I had this lovely loaf of bread I’d made and all I could think of was thick slices, soaked in custard for hours, gently fried and then placed in the oven til the custard set.  THEN slathering it with real maple syrup and eating til I exploded.  (ok maybe not exploded but I wanted my fill) I know we’re not supposed to reward ourselves with food but come on, a computer crash is pretty catastrophic!

In addition to the computer problems, I was a bit homesick for my American roots.  Not often and it’s never a depressing thought but sometimes I miss my family and old friends back in the states.  This was one of those weeks.  It was my son’s birthday and I knew all the celebrating that would be going on and I would miss it – again.

making baked French toast

Whenever I feel this way I always sort it out by making a truly American meal – memory food.  This week I’ve done ribs, bbq beans, corn on the cob and cole slaw but I was still feeling a twinge.  I got up and kept thinking about French toast – baked French toast.

soaking bread for baked French toast

I used to make this by dipping the bread fairly lightly and then frying it and then eating but one day I left the bread in the custard mix when the phone rang and thought I’d have to toss it out because it would never cook through.  Not wanting to waste anything I fried the toast til golden brown and popped it in the oven until I could see the toast rise.

It was SO good.  It’s the only way I make French toast now.  I love the yummy soft custard inside.  I’ve now had my American fill and my computer is back in operation but I’ve got a few programs yet to install.

While I was offline I made some really good dips – the beet dip was especially nice and I made ketchup.  I have always wanted to make it and this week I did.  I couldn’t work on my computer so I ketchuped.  It’s not called ketchup in Australia – it’s called tomahto sauce.  So maybe I’m still in the midst of birthday week homesickness.  Time will tell.

Here’s how I make my baked French toast.

4.5 from 2 reviews
Baked French Toast
 
Prep time
Cook time
Total time
 
This is a great way to make French toast for a crowd and it's really good.
Author:
Recipe type: Breakfast
Cuisine: French
Serves: 3
Ingredients
  • 6 thick slices of white or French bread (use what you have)
  • ½ cup milk
  • 2 eggs
  • pinch of salt
  • 1 tsp vanilla extract (the good stuff)
  • ½ tsp allspice (nutmeg would work too)
  • butter for frying the bread
  • real maple syrup
Instructions
  1. Preheat oven 400F 200C
  2. Mix the custard ingredients with a whisk.
  3. Soak bread until all liquid has been absorbed (you could do this the night before to save time)
  4. Fry the bread lightly on both sides until golden brown on medium heat (2 to 3 minutes per side)
  5. Place on a baking tray for 12 to 14 minutes.
  6. Serve with maple syrup or fruit

 

 

You might also like:

Comments

  1. says

    Sorry to hear about your computer, they can be such pains in the rear. That reminds me that I really need to format my backup drive and get to saving some things.

    The french toast looks awesome, and love the pure maple syrup.

  2. says

    Cool recipe. I don’t do French Toast often, and when I do I’m more a frying pan kind of guy. But baking makes total sense, and next time I do it for a crowd I’ll try it.

    Sorry to hear about your computer problems – computers can be such a pain, but we need them, don’t we? I’ve always got an external hard drive running as a backup, and I switch drives every week or so. That way if a drive becomes corrupt, I’ve got a backup that isn’t too old.

  3. says

    I do love french toast, but I have never tried the bake method. However, your pictures here tell me that I need to-yum!
    Sorry about the C drive, computers sure do need a lot of attention and programs to keep them clean and clear! Even then that does not guarantee you will not have issues.

  4. says

    Sorry about the computer problems. We’ve all been there and it’s not fun. We are so dependent on our technology these days. French toast was a family treat on the weekends that I haven’t made in ages. Thanks for the reminder. :)

  5. says

    Hi Maureen!

    absoluty love french toast and baked its even better for my body.

    Sorry to hear about the mess with the drives. hell for sure! I went through similiar situations last year too, so I know what u r going through. if the electricity is flactuating (power on off), why dont u consider getting a stabilizer? those are life savers.

  6. says

    I never thought to bake french toast – brilliant! I am so computer challenged, luckily my husband knows what he’s doing. :D

  7. says

    Maureen, I’m sorry you had a bad week. You can take solace in knowing you weren’t alone. I lost all of my photo’s that I moved to my thumb drive. I’m still searching for originals… I just noticed I’m not getting your posts by email either. Gotta figure out why! Your french toast looks perfect! I love the idea of baking it. Never have made it that way before but I will be from now on. Other than your family you aren’t missing much here other than a poor economy and high gas prices :)

  8. says

    Maureen, I was so sorry to hear about your rotten week — looks like you’ve got things up and running again, thank heavens. French Toast is the best cure-all, isn’t it?

  9. says

    Thanks for the comments. I’m much better since my computer is back in operation. :)

    Norma, the maple syrup is imported from Canada. I’d love some Maine maple syrup but I doubt that’s going to happen. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Current ye@r *

CommentLuv badge