Desserts · Photography

Oven baked french toast with maple syrup

Gabriela Lupu

oven baked french toast

French toast, also known as eggy bread, German toast, gypsy toast, or Spanish toast, is a dish made of bread soaked in beaten eggs and then fried. My mom used to call it „friganele”, before I discovered it’s called french toast. Because I am trying to eat less fried meals, I decided to do a light version of french toast, an oven one.

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Ingredients:

  • 6 slices of day-old bread
  • 4 eggs
  • 200 ml milk
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 3 tablespoons maple syrup

Directions:

Prepare your forms. In a larger bowl break up the bread into small pieces.  In another bowl mix together eggs, ginger nutmeg, cinnamon, maple syrup  and milk. Once that is mixed ll together pour over the bread.  Give a quick gentle stir to coat all of the bread. Let sit for about 5 minutes so the bread can soak up the egg mixture. Scoop the mixture into the forms liner evenly. Bake for 3o minutes at 300 degree Celsius. After they come out of the oven let cool for 5 minutes then dive in & enjoy!

Day-old bread will suck more milk. The cooked slices can be covered with sweet toppings such as jam, honey, fruit or maple syrup. It will go great with a hot chocolate in the Christmas morning, unpacking the presents.

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Published by Gabriela Lupu

Hi. My name is Gabi and I am a professional photographer, a new mom and a wife. I wanna learn to cook healthy food for my little one, so I made this blog to share my cooking experiments with everyone. It's gone be a long and a bumpy ride but a funny one, so stay tune for news and enjoy my ride.

106 thoughts on “Oven baked french toast with maple syrup”

  2. Really interesting technique… I think even pan-fried French toast is better finished in the oven for a few minutes.

    Reply

  4. Yummy and a timely reminder – I have some bread that will do nicely tomorrow morning. In France we call it ‘pain perdu’ (lost bread) but it’s rarely eaten at breakfast.

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  31. I like that it’s not fried and that they are in forms after the bread soaks up so much egg mixture. Much better than how I have always made it. Thanks!

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  33. These really are gorgeous! I was the Chef of a small breakfast delivery business in Chicago about a decade ago and my signature dish was a baked French Toast. This may be the only remaining picture on the intertubes and it doesn’t do it justice…

    http://tinyurl.com/jusbuzt

    Anyway, thanks for the like!

    Reply

  44. Scrumptious! I have a 9 X 13 pan version of this that can be prepared up to 36 hours in advance; it’s a hit for company brunch, especially with pears baked in maple syrup, and frees the cook for mimosas. 🙂

    Reply