Looking for a delicious and easy breakfast recipe? Try this Baked French Toast! It’s simple, tasty and perfect for a lazy Sunday morning. Here’s how you can make it at home.
Ingredients
- 5 large eggs, slightly beaten
- 1/4 c. sugar
- 1/4 tsp. ground nutmeg
- 2/3 c. orange juice
- 1/3 c. half and half cream
- 1/2 tsp. vanilla
Baking Instructions
- Mix all well in medium bowl and cut one 16 ounce loaf of Italian bread into 1-inch slices. Dip bread into mixture and put into large glass baking dish. Pour any remaining mixture over bread. Refrigerate overnight.
Calorie: 250
Total cooking time:45 minutes
Difficulty level: Easy
The Great Baked French Toast Experiment
There I was, standing in my kitchen, looking at a pile of ingredients like some sort of mad scientist about to make a delicious Frankenstein’s monster. In front of me were 5 large eggs, slightly beaten (I swear they started it), 1/4 c. sugar, 1/4 tsp. ground nutmeg, 2/3 c. orange juice, 1/3 c. half and half cream, 1/2 tsp. vanilla, and a loaf of Italian bread. It’s not every day you find yourself preparing to make Baked French Toast, but there I was, ready for the challenge.
Breaking Eggs and Taking Names
Sure, you might have thought I was making a cake with all these eggs and sugar, but no, I was going for the breakfast of champions. I grabbed a medium bowl and began to beat the eggs. I’m not usually violent, but these eggs had it coming, looking at me with their yolky eyes. In went the sugar, transforming my eggs from a breakfast staple into a sweet delight.
The Nutmeg Conundrum
Next up, the ground nutmeg. Now, who decided that nutmeg was the spice of choice for French toast? I mean, it’s a little bit like saying, “Let’s put a little Christmas in our breakfast.” But hey, who am I to argue with centuries of culinary tradition?
Juicing the Orange, Creaming the Half and Half
Then came the orange juice. It gave a citrusy zing, a breakfasty punch, an unexpected twist to this breakfast saga. In went the cream, or half and half, if we’re being technical. It’s half milk, half cream, and all delicious. Lastly, a dash of vanilla was added for that little bit of aromatic goodness. Mix it all together, and you have a concoction that would make any breakfast quiver in its boots.
Italian Bread: The Unlikely Hero
There I was with my Italian loaf, not the typical choice for French toast, but I like to live dangerously. I cut it into 1-inch slices, each piece a perfect canvas for my eggy, creamy, citrusy masterpiece. Each slice took a dip in the mixture, getting all cozy and soaked before being laid to rest in a large glass baking dish.
The Waiting Game
Now, the hardest part of this entire process: the wait. The bread needed to soak overnight in the fridge. It’s like when you marinate chicken, but way less clucking. Every so often, I’d pass by the fridge, peeking in to see if the bread had absorbed all the flavors.
The Dawn of Delicious
The next morning, I could barely contain my excitement. I preheated the oven and then placed the dish inside, awaiting the amazing transformation that was about to occur. The smell that filled the kitchen was divine, a mix of sweet and savory, the nutmeg mingling with the orange and vanilla. It was like a breakfast candle you could actually eat!
And there you have it, my friends, the tale of my Baked French Toast experiment. It was a journey filled with eggs, sugar, and nutmeg; a story of bread and waiting. But boy, was it worth it. And the best part? The leftovers are just as good the next day!
