Baked Hasselback French Toast
Love, love this french toast, it can be made ahead or ready in an hour. It is crispy on the edges and soft and creamy on the inside. This is so simple you are going to be wondering why haven’t I always baked it this way. Don’t get me wrong, I love a good french bread casserole but always missed the crispy edges you get when you make it on the stovetop. With this recipe you don’t have to miss a thing. It is the best of two worlds.
Baked Hasselback French Toast served with a blueberry orange syrup.
- 1 loaf French bread
- 1 1/2 eggs per serving
- 2 tablespoons milk per serving
- !Blueberry Orange Syrup
- 2 cup frozen or fresh blueberries
- 1 cup water
- 1/2 cup sugar
- 1/2 cup orange marmalade
- Cut the ends from the french bread. Make 2 cuts 1 inch apart in the bread for each for each serving. Do not cut through the bread all of way.
- Mix the eggs and milk together. Pour into a plastic bag. Add the bread pieces. Remove as much of the air in the bag as you can. Coat the bread with the egg mixture, turning it several times. Refrigerate for 1 hour or overnight.
- Take bread out of bag carefully. Put on a cookie sheet lined with parchment paper. If all the egg isn't absorbed, pour it over the inside cracks. Let set until absorbed, a few minutes.
- Bake at 350 degrees for 20 minutes.
- To make syrup, put all the ingredients into a saucepan. Bring to a boil and cook until slightly thickened.