Editor’s note: This recipe for Gracie’s Make-Ahead Baked French Toast was published on this page last week in Colleen Lunn Scholer’s Stirring It Up cooking column. The last 3 steps were omitted. Here is the entire recipe:
4 large eggs
½ cup light cream
½ cup milk
1 tablespoon honey
1 teaspoon pure vanilla extract
¼ teaspoon ground nutmeg
8 slices day-old bread, cut 1-inch thick (I prefer French bread)
6 tablespoons (¾ stick) unsalted butter, melted
Maple syrup, gently warmed
1. In the bowl of a food processor fitted with the metal blade, combine eggs, cream, milk, honey, vanilla and nutmeg. Process until smooth. Alternatively, mix this by hand with a wire whisk.
2. Arrange bread slices in a snug layer in a shallow, freezer-safe dish just large enough to hold them.
3. Pour the batter over the bread and let it sit a few minutes to soak in. Gently turn the slices over and let them soak up the rest of the batter.
4. Put the dish in the freezer, uncovered, for at least 4 hours or overnight, until frozen. (Once it is frozen, the bread slices can be packed in an airtight container or plastic freezer bag for up to 2 weeks.)
5. Preheat oven to 375°F. Lightly butter a baking sheet.
6. Put the frozen bread on the baking sheet. Brush each slice on one side with half the melted butter. Bake about 10 to 15 minutes, then turn over and brush with remaining butter and cook for another 15 minutes. Bake about 8 minutes longer or until nicely browned.
7. Serve the French toast immediately with warm maple syrup on the side.
© 2005 Linda and Martha Greenlaw
NOTE: When I cooked this recipe, I did not bake for the remaining 8 minutes because my kids don’t like it when their food is “too brown.”