I have tried changing my recipe for French Toast a million times, but this one is by far my favorite…so far.
If you want to enjoy French Toast the way it was meant to taste, follow my delicious directions below.
Cinnamon Vanilla Baked French Toast
Yeah, I know you want to use your fingers,
but use the wrapping of some softened butter
or a paper towel.
Isn’t it beautiful?
Do not boil into candy!
Just let them melt together until…
Yes, eggs are beautiful.
No, you can’t argue with me.
Fattening?
Nahhhhh, don’t think about it.
Mmmmmmm….Doesn’t it smell good?
Lightly coat if you want a “soft” flavor of cinnamon
and add a little more if you want a “strong” flavor of cinnamon.
I like it soft.
I promise.
You just gotta believe me.
you have to put it in the refrigerator for at least 8 hours.
In the morning I popped it in the oven and
took a shower while it baked.
The whole house smelled….
ahhhhh, wonderful.
Here, take a bite.
Cinnamon Vanilla Baked French Toast
Ingredients:
1 lb Challah bread
1/4 lb (1 stick) butter
1 cup light brown sugar, packed
2 tablespoons maple syrup
5 eggs
1 1/2 cups half & half
3 teaspoons vanilla
1/4 teaspoon salt
Cinnamon to taste
Directions:
Butter all the sides of a 9 x 13 inch pan. Melt the butter, brown sugar and maple syrup in a small pan and simmer until smooth. Pour the melted liquid into the pan. Cut Challah bread (a braided loaf) into 1 1/2 inch slices. Use a bread knife to obtain a good cut. Push the bread into the pan to fill all spaces except for a few holes. It doesn’t HAVE to be totally scrunched together.
In a separate bowl, mix the eggs, half & half, vanilla, and salt. Sprinkle the bread with cinnamon. Pour the liquid mixture over the bread. Cover with aluminum foil and refrigerate overnight or approximately 8 hours.
Bake at 350 degrees for approximately 40 minutes. Let it rest for 10 minutes – this is a necessary step. Serve hot. Serves about 5-6.
Let me know what you think when you make it and if you could only eat one piece.
I'm in the process of writing a couple books. Because I was diagnosed with a 
