One of my favorite breakfast items is baked French toast. My mom used to make it for me all the time. The cinnamon and nutmeg reminds me of Fall, my favorite time of year. When we first got married, I made these for Cary. He said they were a “thing of wonder”.
To make my Mom’s French Toast (hi Mom!), you’ll need:
- 5 eggs
- 1 and 1/2 cup milk
- 1/2 tablespoon Splenda
- 1/4 teaspoon salt
- 1/4 teaspoon of nutmeg
- 1 teaspoon of vanilla
- Sweet Treat to taste
Beat the milk, eggs, Splenda, salt, vanilla and nutmeg together in a small mixing bowl.
Spray a 13” by 9” baking dish with non-stick cooking spray. Place the bread in the dish. We experiment with all sorts of bread. We’ve used french bread, challah bread, and sourdough bread. All turned out great. We tend to like breads with a crispy crust a little better. This time we tried Italian sandwich bread.
Pour the egg mixture over the bread.
This is Sweet Treat, a mixture of cinnamon and vanilla. We found it on a trip to New Orleans at the New Orleans School of Cooking. We use it liberally.
Sprinkle Sweet Treat over the bread. If you don’t have Sweet Treat, you can use cinnamon sugar. Turn each piece of bread over to coat well. Cover and refrigerate overnight. In the morning pre-heat the oven to 475 degrees. Place the bread on a baking sheet that has been sprayed with non-stick cooking spray. Bake the bread for 8 minutes. Turn the bread over and continue to bake for 8 more minutes or until brown.
Update: We’ve moved since this post. This temperature/time burns our toast. We’ve adjusted to 425 degrees for 9 minutes on each side.
Enjoy with your favorite syrup, fruit topping or whipped cream!