Baked French Toast

When I have leftover or slightly staling bread, I like to make a baked french toast for breakfast. This can also be a fantastic dessert. The biggest thing you can experiment with here is the type of bread you use. Day-old glazed doughnuts are fantastic. Try sourdough for a little bit of a bite. This morning I'm making this with leftover Panettone, an Italian raised fruit cake. You make this the night before and breakfast is ready to go in the oven the second you wake up. It's an impressive gesture for guests, and a great way to use up old bread.

Baked French Toast

6 large (8 medium) eggs
1/2 to 3/4 cup milk or sour cream
1 tsp cinnamon
6 cups 1" bread cubes

Mix together the eggs, milk, and cinnamon. Put the bread cubes in a pan and pour the egg mixture over the bread. Let refrigerate (covered) overnight for best results, but not necessary. Bake at 350 for 30-40 minutes, or until set.

Other things that are fantastic to mix or layer in are: 1 package of cream cheese, cubed. 1/2 cup brown sugar. 1 apple, sliced. 1/2 cup raisins, nuts, or other dried fruits. 1/2 cup pureed pumpkin or mashed banana. 1/2 cup frozen berries.

Get creative! The base of this recipe is incredibly simple, and once you figure it out, you can make it a thousand different ways. Serve it drizzled with maple syrup or a sprinkle of powdered sugar. For dessert, top with whipped cream or vanilla ice cream.