Buttermilk is the secret to this light and lemony baked French toast recipe.
Whisk together the eggs, buttermilk, cream, sugar, and other ingredients.
After placing the bread slices in the baking dish, let stand an hour before baking.
Credit: Victor Protasio; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall
Are you hosting aweekend brunchor have overnight guests coming?
Make this satisfying anddelicious breakfast casseroleahead of time.
Let the bread slices soak, covered, in the baking dish one day before serving.
As the oven preheats, allow the casserole dish to come to room temperature.
Drizzle this oven baked French toast casserole with powdered sugar or maple syrup and serve with fresh fruit.
Ingredients
4large eggs
1 1/2cupswhole buttermilk
1cupheavy cream
1/2cupgranulated sugar
1teaspoonlemon zest plus 1 Tbsp.
Working with 1 slice at a time, dip bread in egg mixture to completely saturate on both sides.
Shingle soaked bread slices in prepared baking dish.
Let stand at room temperature 1 hour.
Preheat oven to 325F.
Meanwhile, pour out and discard any egg mixture that has accumulated in bottom of baking dish.
Transfer baking dish to oven, and bake French toast until top is golden brown, about 30 minutes.
Remove dish from oven; let stand 15 minutes.
Serve with maple syrup, powdered sugar, and berries.
