French toast can be transformed from a soggy disappointment into a crispy, fluffy delight by using the oven instead of a frying pan. Trained chef and baker Kristen Hoffman shared this simple method on her recipe blog, Baker Bettie, and it has become a go-to for many home cooks.
The Problem with Pan-Frying
Pan-frying often leads to burnt exteriors and undercooked, stodgy interiors, not to mention oil splatters across the kitchen. The oven method solves these issues, producing a wonderfully crispy crust with a light and fluffy centre.
Baking also ensures the entire batch is ready at the same time, making it ideal for serving a crowd.
Key Tips for Oven-Baked French Toast
The crucial step is preheating the baking tray before placing the soaked bread on it. This ensures the underside sears immediately upon contact. Preheat the oven to 210C Fan and allow the tray to heat for at least 20 minutes, or longer if needed.
Ingredients and Method
For eight slices, whisk together two large eggs, 120ml of milk, half a teaspoon of vanilla extract, and one teaspoon of cinnamon (optional). Dip each slice of bread into the mixture, coating both sides, then arrange them on the oil-sprayed hot tray. The slices should sizzle on contact.
Return the tray to the oven and bake for five to eight minutes, though 10 minutes yields the best results. The French toast will be perfectly crisp outside and fluffy inside.
Serve with berries, icing sugar, and maple syrup, or simply with butter and maple syrup.
