Baked French Toast

courtesy of Joy of Cooking Rombauer, Irma S., Marion Rombauer Baker, and Ethan Becker. "Joy of Cooking." New York: Scribner, 2006.

Whisk together in a large bowl:

1 cup heavy cream, half-and-half, or milk [I had leftover heavy cream on hand so I used that.]

6 eggs

¼ cup maple syrup [I couldn't find the authetic stuff anywhere, so I substituted with some golden syrup that seemed legit.]

2 Tbsp light brown sugar

1 tsp vanilla extract

¼ tsp salt

Trim the crusts from:

8 slices white sandwhich bread or Challah [I used the loaf of Dark Chocolate and Dried Cherry bread from Albemarle Baking Company that I showed ya'll earlier on.]

I mixed all of the above ingredients together, and then in a large Ziploc bag placed the sliced bread inside [crusts and all] with the mixture poured over it. After squeezing as much air as possible out from the bag, I zipped it. I double zipbagged the mixture so outside of the first Ziploc bag, I had another large Ziploc bag. I set the entire thing on a pan and it's currently chilling in my fridge. I'll be making it for breakfast tomorrow morning, but here's the rest of the instructions.

Refridgerate overnight. Preheat the oven to 400°F. Lightly butter a baking sheet, preferably nonstick [I'll be spraying some Pam on top of my baking sheet.]. Using a wide spatula -or, if you find it easier, your hands-lift the bread, slice by slice, out of the soaking mixture, allowing the excess liquid to drip back into the bag, and place on baking sheet. Bake until puffed and golden, 12 to 15 minutes, turning the slices halfway through baking. Serve immediately with:

Maple Syrup

(Sliced Fresh Fruit)