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Baked French Toast

A simple, busy-night, macro friendly French toast.
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Ingredients Method Notes

Ingredients
  

  • Any hearty bread, like French bread one inch slices
  • 1 egg (or the equivalent egg whites) per slice of bread
  • 1 glug of milk, almond milk, water, etc.
  • 1 vanilla, amount depends optional
  • 1 cinnamon optional

Method
 

  1. Slice your bread into one inch slices. Lay on a baking sheet and let dry out completely (one to three days, depending on your temperature and humidity).
  2. Oil your baking dish (spread with butter or spray with Pam). Place your dried bread in your baking dish.
  3. Crack your eggs into a bowl, add a little liquid and any other optional ingredients. Beat well, then pour as evenly as possible over each piece of bread. Cover and place in the refrigerator for an hour or two. Remove from refrigerator, flip your bread, ensuring each piece gets coated with the egg mixture. Cover and place back in your refrigerator until all of the egg mixture is absorbed (3 to 5 hours).
  4. Preheat your oven to 350 degrees. Remove your bread from the refrigerator, uncover, then place in the oven. Bake for 25 to 40 minutes.

Notes

This is a highly adaptable recipe. You can make one to 20 slices of French toast at once. This is why my amounts are not specific. The most important factor is allowing one egg per slice of bread and adding your chosen liquid to help the egg absorb.