Here's my first attempt below - my second was even better.
There is a lot to like about this easy baked french toast recipe. Let me count the ways:
- The recipe uses stale bread (I've used both french and italian loaves with equal success), so it's great for leftovers. However, I like it so much that I yell at anyone who tries to eat the bread I now buy to make this.
- This baked french toast recipe is very adaptable. This past weekend, I threw a handful of frozen blueberries and walnuts on top, and it was wonderful.
- You only have to let it sit for 30 minutes before baking it, so you can make it on a whim.
- The french toast is crispy on top, but soft in the middle. I like that it's not quite a souffle. Just the right texture. I've found the recipes that call for the dish sitting in the fridge overnight are a bit too mushy for me.
- Any leftovers (which I only get when I double the recipe) can be frozen, and reheated for weekday deliciousness.
I crave this stuff. I've had it 3 days in the past week, and I just bought bread to make more this weekend. It's that good.