(Adapted from Smitten Kitchen.)
1/2 a baguette, or so
1.5 cups milk
2 eggs
1.5 tablespoons sugar
1/4 teaspoon salt
3 tablespoons flavoring
Additional sugar and cinnamon for sprinkling
Flavoring suggestions:
Amoretto (what we did)
Half Baileys and half Cointreau
Frangelico
Grand Marnier
Vanilla (maybe use less)
etc.
Preheat the oven to 425 (if not making ahead) and grease a medium-sized baking dish with butter.
Slice the bread on the thick side and arrange it in the pan. If there are gaps, fill them in with more break. The bread can be layered if thinner bread is used.
Whisk milk, eggs, sugar, salt, and any flavorings together and pour over the bread using a measuring cup. Sprinkle with cinnamon and sugar.
At this point, the toast can optionally be refrigerated overnight, covered tightly in plastic.
Bake at 425 for 25 minutes, or until puffed and golden. The timing will vary.
Serve with maple syrup, fresh fruit, or other toppings of your choice.
Much easier than conventional French toast. Would be good to make if having people over for brunch.
The first time we made this we didn’t realize it was supposed to sit overnight, so we baked it right away and it was delicious. Didn’t fully absorb the liquid, but that was no big deal.