Baked French Toast is delicious enough for a holiday breakfast, but easy enough for any day of the week. Soft and delicious with a crunchy cinnamon coating.
Mix together half and half, eggs, sugar, vanilla and cinnamon. Mix well to combine. Place in a flat bottom bowl or pie plate.
Place crushed cereal in a flat bottom bowl or pie plate.
Dip both sides of bread into the egg mixture.
Dip both sides of bread into crushed cereal and place on baking sheet.
Cover with wax paper and place in freezer for 2 hours or overnight, until bread is firm.
Bake uncovered in a 425 degree F oven for 15-20 minutes or until golden brown and cooked through.
Notes
Keep any leftover baked French toast in an airtight container in the refrigerator for up to three days. You can use a zippered plastic freezer bag too.For the best results, use a high quality bread. I like to use a bakery-style heartier bread such as French bread, Challah bread, sourdough bread or Brioche bread. The Challah and Brioche bread will give you a softer middle. For this recipe, you can use fresh bread or day old bread.