But I never make it, because it requires standing over a griddle while everyone else sits at the table staring at a stack of hot toast getting cold. By the time all the bread is cooked, the pieces at the bottom are soggy and the pieces on top are undercooked, having been removed from the pan in haste.

While I’ve long been a fan of baking bacon, I’m now also loving the ease of baking French toast. Prep it the night before and your morning gets even a little brighter.

Ingredients
1 loaf French bread
2 cups milk (or part milk, part cream)
4 eggs
1/4 ts salt
1 T vanilla extract
cinnamon to taste

Method
1. Slice bread into 1.5” thick slices and place in a rectangle baker.

2. Heat oven to 350.

3. Combine all ingredients but bread and mix well. Pour mixture over bread.

4. Soak bread for a minimum of 30 minutes, flip bread and soak for another 30 minutes (alternately, you can soak bread overnight - no need to flip.).

5. Place soaked bread on baking sheet covered with parchment paper. Try not to let pieces touch as they will bake together. Bake for 30 minutes, flipping halfway through.