Ah… breakfasts. If you haven’t noticed by now, it’s the meal I enjoy the most in a day. Maybe it’s because I usually have it inside my bed (yes, I get up, prepare breakfast and a coffee and then go back in) or because coffee’s involved, but I just love it. And these baked french toasts are so good! You can vary them up by changing the fruit or adding dried fruit, nuts, bananas, the sky is the limit 🙂
The recipe is ridiculously easy and yummy so there are not many excuses you can come up with for this one 😉
In my case I added some blueberries I had in my fridge, steel cut oats and poppy seeds. Lovely combo, right? But you can add cooked apples, bananas, orange segments or any other fruit of your preference. There’s no harm in trying, right?
You can also add nuts instead of the oats: peanuts, almonds, walnuts, hazelnuts… you choose.
And maybe you want to add cranberries or raisins… hmmm wish I had added some! I’ll do it next time definitely.
Oh and about the bread, you can also use brioche, country bread or even regular bread loaf instead of my choice of baguette.
Basic baked french toasts
- 1 whole baguette
- 4 eggs
- 500 ml milk
- 1/2 tsp salt
- 150 g brown sugar / demerara
- 1 tsp cinnamon
- 1/2 tsp vanilla essence
- 20 g steel-cut oats
- 1 tsp poppy seeds
- 80 g blueberries
- to taste maple syrup
- Cut up the baguette in slices. If it's a day or two old then you can put them inside your oven safe dish. If it's fresh like mine you need to dry them up in the oven at 100C for about 30min or until they are nice and hard. But at that temperature they won't be going golden.
- Blend all the other ingredients until smooth or use a whisk but just make sure that the egg whites are properly broken down so there are no large pieces of egg whites in between the bread.
- Put the mix on top of the bread and garnish with your toppings of choice.
- At this point you can store it for up to a day in the fridge. This comes in handy if you want to have a freshly made breakfast but not wake up overly early to achieve it.
- Bake at a preheated oven at 180C for at least 30min or until very golden on top. Also, if you press down on the bread no liquid should come up.