I am a tremendous fanatic of early lunch. On the off chance that I would, I'd be able to early lunch each day, particularly since you can stay in bed a piece yet still enjoy the entirety of its morning meal magnificence, similar to this prepared French toast.
Presently this French toast is overly basic, too simple and fundamentally secure. The best part is that this can be made the prior night. No pause, scratch that, this is intended to be made the prior night. Without a doubt, you can make it two or three hours ahead of time however you truly need to give it an entire night so your bread cuts can absorb such goodness.
At the point when you're prepared to serve, feel free to pour on that epic maple coat. It replaces the requirement for syrup, and as I would see it, just makes it 100000x better.
- 3 small French baguettes, ends trimmed and cut into 1/2-inch slices
- 1 1/2 cups milk
- 3 large eggs
- 1 tablespoon vanilla bean paste
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons confectioners’ sugar
- FOR THE MAPLE GLAZE
- 1/4 cup unsalted butter
- 1/4 cup brown sugar, packed
- 2 tablespoons maple syrup, or more, to taste
DIRECTIONS:
- Lightly coat a 9×13 baking dish with nonstick spray. Place bread slices evenly into the baking dish.
- In a large glass measuring cup or another bowl, whisk together milk, eggs, vanilla bean paste, cinnamon and nutmeg. Pour mixture evenly over the bread slices. Cover and place in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 350 degrees F. Place the bread mixture into the oven and bake for 30-35 minutes, or until golden brown.
- Melt butter in a large skillet over medium heat. Stir in brown sugar and maple syrup until well combined and slightly thickened, about 2 minutes. Pour mixture evenly over the bread slices.
- Serve immediately, sprinkled with confectioners’ sugar, if desired.
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