Servings 6 or more
Prep time: 30 minutes or shorter if you’re in a hurry, Cooking time: 20 to 25 minutes, absolute
Ingredients and Prep
2 cups milk
3 eggs
3/4 tsp cinnamon
1/2 tsp almond extract
1 1/2 tsp vanilla extract
1/4 cup granulated sugar
a crusty Italian or French loaf or baguette sliced 1 inch thick on a sharp diagonal (The type bread is important, makes the French toast! Successfully I’ve used a narrow, 2 foot long French baguette, sour dough baguette or an Italian loaf. Be sure to cut it on a sharp diagonal slant, and discard ends. )
Directions
Make the custard: whisk together all ingredients, except bread.
Soak the bread: place the bread slices on a shallow baking pan, large enough to accommodate them in a single layer. A rimmed cookie sheet pan (or jelly roll) works well. Try not to overlap bread.
Pour the custard evenly over bread. Flip the slices to coat both sides. Place in refrigerator until ready to bake and to absorb any remaining custard.
Preheat oven 400 degrees F. Place a baking sheet (flat cookie sheet) in the center of the oven while it is preheating.
Remove the preheated baking sheet from oven and spray lightly with cooking spray, or rub sheet lightly with vegetable or canola oil. Place bread slices on the baking sheet and return to the oven. Bake until French toast is crisp, golden brown and firm in the centers, about 20 to 25 minutes.
Optional, dust lightly with powdered sugar. Serve immediately with warmed maple syrup.
