Honey Oven-Baked French Toast

Honey Oven-Baked French Toast

Honey Oven-Baked French Toast

John and I stayed at the Country Seasons Bed and Breakfast in Mill Run, PA when we visited Frank Lloyd Wright’s Fallingwater in June. It is the most charming and friendly B&B owned by Liberty and James Sprague. Liberty (born in 1976!) and Jim made us the most scrumptious breakfasts. This French toast is so easy since you can make it a few hours ahead then bake it in the oven. Adding the butter to the eggs (a mistake on my part when making it!) made the toast a bit crunchy which was even better. I’ve put the mistake in my version of the recipe. Enjoy!

12 slices of French bread – ¾ inch slices

Combine in a deep bowl:

1 ¼ cup of milk

1 teaspoon cinnamon

1 T honey

1 T melted butter

4 eggs

Dip bread slices into mixture and arrange in 9×13 pans. Cover and refrigerate 3-4 hours.

Preheat oven to 350.

Transfer bread slices to baking sheets. Line with non-stick foil, if desired.  Be sure the sides of the slices don’t touch. Drizzle a mixture of 1 T honey and 1 T melted butter over the bread slices.

Bake for 15 minutes. Turn the bread over. Bake another 15 minutes.

Place on warm serving platter. Sprinkle with powdered sugar and serve with syrup or fruit compote.

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