Over the weekend, some friends mentioned — in passing — that they’d had French toast for breakfast that day.
Mmmmmm, French toast, I thought.
And I became determined to have French toast for breakfast the next day.
At our house, however, French toast isn’t the stuff you make on a griddle or in a frying pan. Since we discovered oven French toast, it’s the only way it gets made.
I likely have already shared this recipe on the blog, and there’s a good chance I will probably do so again. But good recipes bear repeating, and this is a darn good recipe. My mouth is already watering for it again.
Oven French Toast
Melt ½ cup butter in a 15- by 10-inch jelly roll pan in 425-degree oven. Sprinkle with 2 tablespoons sugar and ¼ teaspoon cinnamon (I sometimes add a bit of brown sugar for caramelization).
Mix 3 eggs, slightly beaten with ¾ cup orange juice. Using 8 or 9 slices French bread, cut into 1½-inch slices, dip bread in the mixture until bread is well soaked but does not fall part. Arrange bread closely together in pan and bake for 20 minutes or until set.
The original recipe says there’s no need to turn the toast while it’s baking, but I always do to get some of the sugar/cinnamon goodness on both sides.
Use a spatula to turn onto serving plate. Serve with warm maple syrup.