Baked French toast is one of those things I’ve wanted to try out for a long time now but always forgot to plan ahead. It’s very easy to make, obviously. But you have to assemble everything the night before and pop it into the oven the morning after. While it’s cooked and is cooling, make the toffee sauce and breakfast is set.
Bread – 7-8 slices
Eggs – 5
Milk – 3/4 cup
Sugar – 1/3 cup
Cinnamon powder – 1/2 tsp
Salt – a pinch
Castor sugar – to sprinkle on top
Banana – 1 sliced
Sugar – 1/2 cup
Butter – 1 tbsp
Milk – 1/2 cup
Butter your baking tin (I used loaf tin) and line it with bread slices.
Whip up the other ingredients together and pour it over the bread.
Press it down lightly so the bread soaks up the egg mixture well.
Cover with foil and let it sit in the fridge overnight.
Next morning preheat your oven for 10 mins at 200C. Sprinkle castor sugar on top of the bread and pop it into your oven to bake for 40 mins or till the top is golden brown and the centre is set.
Take it out of the oven and let it cool while you make the toffee sauce.
Pour sugar with 1/4 cup water for the sauce in a nonstick pan. Let it melt and turn lightly brown in colour on medium heat.
Add butter and milk and quickly mix it all together. Add the banana at this point and lower the heat.
It’ll continue to get more deep in colour. Take it off the heat when the banana looks soft.
Slice the French toast while it’s in the tin, scoop a piece out on to a plate and pour the warm banana toffee sauce over the freshly baked french toast.
You could use any other fresh fruit coulis to go with this baked French toast – cherry, strawberries, even fresh mango would be great!