|In one corner: the incumbent! With a snazzy stove-top sizzle, lightning-fast cook time, and years spent perfecting the recipe, it's Standard French Toast! [applause and cheering.]|
|And in the other corner: the challenger! An upstart that boasts a slow-roasting, house-filling aroma and hands-free preparation with no standing over a hot stove or flipping individual slices, it's Baked French Toast! [smattering of polite applause.]|
|In the end, we both thought that the baked french toast, even with its unoptimized recipe, was the better of the two. The main thing was that the extra soaking time in the batter made the end product more custardy, which we liked. Plus, while it was baking, we could make a fruit salad, steep some tea, and set the table without risking a burnt slice. The process for making the baked version was just to dip the bread in the batter and lay it in a baking pan as shown in the picture above (we added some extra cinnamon, should remember to grease the pan first, and will do it in a bigger pan next time!). Same batter as the regular version. Bake at 375 °F for 20-25 min covered, then 15-20 min uncovered. We got the idea from Martha, but decided not to be as fancy.|
And, just in case you're wondering, our standard batter recipe is approximately the following, all beaten together:
0.25 c. milk
2 Tablespoons vanilla extract
1 teaspoon cinnamon
It's usually enough to batter 8-10 slices of bread.
What's your favorite french toast recipe? Let us know in the comments section below!