Baked French Toast

Saturdays are a hard cooking day for me. I really want the day off, but kidlets are still hungry. Often we just have fruit and popcorn but I had what I needed for this French Toast so I decided I could manage that much cooking. Definitely NOT healthy! But most everyone really liked it, I was the only with reservations--mostly because I was feeding a dessert to my family as a meal!

Changes I made: I didn't let it sit overnight. I followed one reviewer's suggestion to flip the bread over half way through cooking. That made the topping go to the bottom and stick to the pan instead of stay on the French Toast. If I do that again, I would not add the topping until after they were flipped. It would have been WWWAAAYYY better with my homemade French bread. The boughten version was too soft and a bit mushy. I also cut back to 6 eggs per one reviewer's recommendation mostly because I didn't have as many eggs as I thought I had and wanted enough to get me through the week. And personally, I would cut back on the milk and topping too. If I made it for a birthday breakfast, I would make it to the birthday person's desires, but if I ever make it for a real breakfast, I will tone down the fat content by quite a bit.

More notes: 6-11-11

This time I let it sit overnight and I used my homemade bread. The bread was much better, but I didn't notice too much difference from letting it sit overnight. I also didn't add the topping until halfway through the cooking, used milk instead of cream and only used 6 eggs. It was still quite mushy. I want to try it with about half the milk and maybe 4 eggs. Everyone gobbled it up as it was, but I still want to perfect it to my taste.