A couple of baked French Toast recipes I've tried, have come out kind of dough -y and without any nice crispiness you get from frying in a pan.
I might try this one. I'll quarter it of course, because it's just Mr. Jean and myself. But I wonder if adding a bit of oil or melted vegan margarine to the blender mix would give it some crispness.
I'm not sure if this one is good - but it looked like one might get less doughy results from it...? maybe...?
I really just wanted to bump the thread, because I'd also like to find a good recipe for overnight French Toast.
This one is from Mary McDougall:
Baked French Toast
This is a breakfast that you prepare the night before, refrigerate overnight, and then just pop into the oven in the morning. The toast is moist throughout with a slight crispness on top. Serve with warmed maple syrup, or a fruit topping (see hints below).
Preparation Time: 5 minutes
Resting Time: overnight
Cooking time: 40 minutes
9-10 slices french or sourdough bread (whole wheat preferred)
4 cups Almond milk
3 tablespoons brown sugar
1 teaspoon vanilla
⅛ teaspoon cinnamon
⅛ teaspoon turmeric
⅛ teaspoon salt
Arrange the bread slices in the bottom of two 9 x 13 inch baking dishes. Do not overlap the slices. Place the remaining ingredients in a blender jar and process briefly. Pour over the bread slices in both dishes. Cover and refrigerate overnight. In the morning, preheat oven to 350 degrees. Remove cover and bake for about 40 minutes until slightly crisp on the top, but still moist throughout.
Hints: This is an easy way to make French toast for a crowd without standing over the griddle in the morning. To make a simple fruit sauce, thaw an unopened package of raspberries (or another favorite fruit) overnight in the refrigerator. In the morning, place in a blender jar, add a small amount of agave nectar (a tablespoon or two) and process until smooth.
Usually I ignore comments because they make me want to curl up and ignore everything forever.... - jennyg2207