Golden and crisp on the outside, properly squishy on the inside. Is there anything easier than French toast? Well, yes. This baked version of our second-favourite breakfast (Jared says waffles are better) is not only much lower in fat than the usual kind, but can also be prepared ahead of time and baked in the morning.
12 slices egg bread, (or other firm white or whole grain bread)
1 1/2 cups milk
1 tsp vanilla
Arrange the slices of bread in a single layer in a large baking pan (or two). In a bowl, whisk together the eggs, milk and vanilla. Pour over the bread. It will seem like too much, but it isn't. The bread will soak up the mixture as it stands.
You can make the French toast almost immediately or, as I've suggested above, cover and refrigerate overnight.
Preheat the oven to 375°F (190°C). Spray a large baking sheet (or two) with vegetable oil cooking spray. (You can also brush evenly with a small amount of vegetable oil, if you prefer.) Arrange the soaked bread slices on the baking sheet and bake for 25 to 30 minutes, turning them over after 15 minutes. They should be golden brown and crisp. Serve with maple syrup or sprinkled with cinnamon sugar as if it were normal, everyday French toast. Which, of course, it is not.
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