“Baked” French Toast

I love Saturday mornings because we almost always make a nice breakfast together :) This week I put Mark in charge of choosing what we had. He decided French toast sounded good and looked up an oven baked recipe. Unfortunately we didn’t have: French bread, whipping cream, orange juice, half and half, time to soak overnight….and the list goes on and on. We couldn’t find an exact recipe that worked so we made up our own! We ended up with caramelized French toast….we also ended up LOVING it and I would make it again and again.

First Pre-Heat your oven to 450 degrees.

Take a baking sheet and line it with aluminum foil or wax paper and spray with cooking spray. (do this! I promise you’ll be happy you don’t have to scrub and soak a pan later)

Make your coating mixture by mixing:

2 eggs
3/4 cup milk  
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Dip the bread in the mixture and lay on the baking sheet. (We used 4 pieces of whole grain bread and 2 pieces of CINNAMON SWIRL BANANA BREAD-made using the cinnamon swirl bread recipe on this blog but just adding 2 bananas mushed!)

Next you are going to make a caramel glaze to pour on top of the bread using:

3 tablespoons butter
1/3 cup brown sugar
1 tablespoon light corn syrup

Stir over medium heat until it is bubbly and all the butter is melted. Take off of the heat and pour over your bread. (don’t mind the mess on our stove…we have a lack of counter space so it pretty much is our counter):

Bake for about 8 minutes at 450 and then remove from oven. The bread will have started to get pretty caramalized. :) Yum! But don’t eat it yet!

Scoop if off of the pan and into a greased frying pan on medium heat! Put it bottom side up. (the top side when coming out of the oven will not quite be cooked so you want to put that side down)

Banana Bread above 9 grain bread below.

Once the “top side” (now bottom side) is cooked to your liking take it out of the pan and enjoy!

Tips from Kj:

The banana bread is not burned I promise! It just has a little bit darker of a crust.

If you don’t want to cook it in the frying pan you can just flip it over and keep baking it. (our caramel sauce was kinda getting a little crispy and we didn’t want it to burn so that is why we took it out and cooked it on top of the stove.

I can’t wait to try this with my plain-non banana-cinnamon swirl bread. I think it is going to be amazing! The caramelized part of the bread got a little crunchy and it was great!

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