Baked French toast makes a fabulous breakfast where the prep can be done the night before. It\u2019s so convenient, plus you get to use extra bread from your freezer or, like in the example below, bread that is flavorful but didn\u2019t quite come out as you hoped. Unlike many baked French toast recipes, this one doesn\u2019t include butter in the batter and it is not very sweet. The flavor comes from using good bread and from the inclusion of fresh blueberries. Other fresh fruit like strawberries or thinly sliced apples would be awesome too, or try dried fruit like raisins, dates, or apricots. Finally, top it with maple syrup for sweetness to your taste.<\/p>\n
This recipe lets you use any bread you want: sourdough or yeast, lean or enriched, dry or fresh. Some people prefer to oven-dry their bread before drenching it in the batter because that way the only moisture in the bread is the batter, but I personally haven\u2019t found this extra step to be worth the effort. For the French toast in the photos, I used a fresh but overproofed loaf of bread made from high extraction<\/a> hard red spring wheat flour. This was a lean bread \u2014 flour, water, salt, yeast \u2014 with a crispy crust so the long soak (overnight or for a minimum several hours) was necessary to fully saturate the crumb. If you plan to use a delicate, soft enriched bread, you should aim for the lower end of the range of milk in the ingredient list and the soaking period can be shorter.<\/p>\n
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