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Baked French Toast

post #1 of 8
1/25/08 at 6:21am
Thread Starter 
Hi all,

We have a new Bed and Breakfast in Charlottesville Virginia. I have some recipes for baked french toast from other innkeepers that they say their guests like.

What I like about the recipes are that they can be assembled the night before and baked in the oven that morning. What I don't like about them is they all seem somewhat soggy to me on the bottom.

My question is, should I not worry about it - that these recipes are supposed to be a cross between french toast and bread pudding or is there a trick that I can do - maybe invert it out of the pan and broil the soggy part carefully before serving?

Thanks very much!

Erika
Arcady Vineyard B&B and Wine Tasting Tours
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post #2 of 8
1/25/08 at 12:41pm
instead of putting the toast on a baking sheet, put it on an over rack, and put the baking sheet a level below so it can catch an drippings, that should help the soggy problem as air will be aloud to get to the underside of it now.

hope that helps ya
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post #3 of 8
1/25/08 at 1:10pm
Thread Starter 

baked french toast

Ooooh good idea, and so simple! I'll give it a shot!

Thank you so much!

Erika
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post #4 of 8
1/26/08 at 11:48am
Let us know how it turns out.
I've never tried baked French toast.
I have browned it off, sheet panned it and finished it in the oven the next morning for large banquets, but that's a little different than what you're talking about.
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post #5 of 8
1/29/08 at 12:00pm

pain perdu

Lost bread or more often called french toast. the original idea was to use up stale bread by soaking stale bread in a egg mix so simple so quick what i dont understand is why you would want to cook it before hand it only takes seconds and should always be eaten fresh.
Steve www.masterchefinfrance.com
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post #6 of 8
1/29/08 at 1:11pm
500 people.
Small grill.
Small staff.
Large menu.

'nuff said.
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post #7 of 8
1/29/08 at 2:38pm
I just wanted to say that the recipes look really good. I will try some.

:lips:
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post #8 of 8
1/29/08 at 2:47pm
My daughter loves it when I roll the batter dipped bread in crushed frosted flakes, and cook over a lower heat.
Crunchy sweet outside, moist flavorful inside.
I sometimes cut them into sticks and she dips them in pure maple syrup.
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