Hasselback Baked French Toast
Ingredients
Main
- 1 baguette / french stick , 60 cm / 2 feet long (Note 1)
Egg Mixture
- 5 eggs
- 1 1/3 cup milk (preferably whole fat but low fat works just fine)
- 1/4 tsp salt
Butter Mixture
- 1/4 cup butter
- 2 tbsp brown sugar
- 2 tbsp maple syrup
- 1/2 tsp cinnamon powder
- 1/2 tsp vanilla extract or essence (optional)
Toppings (not optional!)
- Icing sugar (confectionary sugar)
- Maple syrup
Instructions
- 1
Cut the french stick loaf into 3 equal pieces.
- 2
Cut slices into each piece around 1.5cm / 0.5" thick almost through to the base (like hasselback potatoes / classic garlic bread).
- 3
Place the Egg Mixture into a bowl and whisk to combine.
- 4
Place the Egg Mixture and bread into a ziplock bag or plastic bag. Remove as much air as you can and seal. Set aside for at least 1 hour (or overnight), turning once or twice, or until most of the Egg Mixture has been soaked up by the bread. (Note 1)
- 5
Preheat oven to 180C/350F.
- 6
Place the bread into a baking dish (22 x 22 cm / 8 x 8"), cut side up.
- 7
Place in the oven and bake for 20 minutes.
- 8
Place the Butter Mixture into a small saucepan over medium heat. Heat until melted and combined, stirring occasionally. You could do this in the microwave too - around 2 x 30 second bursts, stirring in between.
- 9
Remove the french toast from the oven. Pour the butter mixture over the french toast and return to oven. Bake for a further 5 to 10 minutes or until golden and crispy on top.
- 10
Remove from oven and let it rest for 5 minutes.
- 11
Sift over icing sugar (confectioners sugar) and serve with maple syrup.
