A simple switch from frying pan to oven transforms French toast, yielding a crispy crust and fluffy center. This method, recommended by trained chef Kristen Hoffman, also allows the entire batch to cook at once, eliminating the common problems of sogginess and oil splatter.
Why the Oven Method Works
Traditional frying often results in burnt exteriors and undercooked, soggy interiors. By baking in a preheated oven, the bread sears immediately upon contact, creating a perfect texture. The key is to heat the baking tray in the oven for at least 20 minutes before adding the soaked bread.
Ingredients and Preparation
To make eight slices, you'll need two large eggs, 120ml of milk, half a teaspoon of vanilla extract, one teaspoon of cinnamon (optional), eight slices of bread (brioche works well), and oil spray. For serving, consider raspberries, blueberries, icing sugar, and maple syrup.
Start by moving the oven rack to the center and placing a baking tray on it. Preheat the oven to 210C Fan and let the tray heat for at least 20 minutes. In a wide dish, whisk together the eggs, milk, and vanilla extract, adding cinnamon if desired.
Cooking and Serving
When the tray is hot, remove it from the oven and spray with oil. Quickly dip each bread slice in the egg mixture, coating both sides, and arrange on the tray. The bread should sizzle on contact. Return the tray to the oven and bake for 10 minutes, though the recipe suggests five to eight minutes.
Once done, the French toast will be crispy outside and fluffy inside. Serve with berries, icing sugar, and maple syrup, or with butter and maple syrup for a simpler option.
