daily thoughts

baked french toast

This is perfect to make when you don’t have the time to stand over a frying pan. Or, when you just want to pop something in the oven on a chilly morning…

It’s May. I don’t foresee anymore chilly mornings for a while. But, maybe there are still some chilly mornings where you’re at. It’s almost too hot for coffee in the morning in Florida. That’s why they make iced coffee I think…it had to be a southerner that invented that. Caffeinated beverages go good with ice. Because the heat makes you tired sometimes…wait- is this a post about drinks or French toast?

mmm… I do love me some iced sweet tea with lemon…

This post is really on French toast. Sometimes, I’ll sit down to write and only know the recipe, then I end up on other topics. But, isn’t that how most conversations go? I don’t think I have ever had a conversation that stayed on topic. Except, maybe…asking where something is at Home depot. That’s the only time, I think.

French toast! You need bread. French bread, of course.

I can’t find my other pictures.

Gimmee a minute.There. I had to go dig that up out of the computer.

Slice it up (kinda thick) say, 1/2 inch or so…

Then you lay it in a casserole dish, make sure you grease it because eggs always stick.

And, yes.. I know that the white balance is totally off in that pic.

baked french toast

Author Michelle Keith


  • 1/2 loaf french bread sliced 1/2"-3/4" thick
  • 4 eggs
  • 1/3 cup sugar
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/3 cup milk or 1/2 and 1/2
  • cinnamon and syrup to garnish


  • Arrange bread in a well-greased casserole dish.
  • Break eggs into a bowl and beat with the sugar, extracts, and milk.
  • Pour mixture over bread, coating it evenly.
  • Bake at 350 for 35 minutes.

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