Baked French Toast That Skips the Skillet Entirely

Ingredients

• 8 slices day-old challah (480 g)
• 4 large eggs (200 g)
• 1 1/4 cups whole milk (300 g)
• 1/4 cup heavy cream (60 g)
• 2 tablespoons light brown sugar (25 g)
• 2 teaspoons vanilla extract (10 g)
• 1 teaspoon ground cinnamon (3 g)
• 1/2 teaspoon fine salt (3 g)
• 3 tablespoons unsalted butter, melted (42 g)
• 2 medium bananas, sliced (240 g)
• 2 tablespoons maple syrup (40 g)

Instructions

1. Prepare. Whisk eggs, milk, cream, brown sugar, vanilla, cinnamon and salt in a wide shallow dish. Line a rimmed sheet pan with parchment and brush it with half the melted butter. Arrange a wire rack nearby. Keep the challah slices about 3/4 inch thick so the centers set before the edges become too dark.
2. Assemble. Soak each challah slice for 30 seconds per side, then place it on the rack for about 20 seconds so the loose custard can drain. The bread should look evenly saturated across both faces but retain clean edges. Arrange the slices on the prepared pan in one layer with at least 1 inch between them.
3. Cook or chill. Bake at 425°F (220°C) for 10 minutes. Turn every slice with a thin spatula, brush the exposed sides with the remaining butter and bake for 8 to 10 minutes more. The edges should feel dry, the undersides should show amber patches and the centers should resist lightly while remaining tender, not wobble with raw custard.
4. Finish. Move the slices to a clean rack for 3 minutes before plating. This short pause keeps the bottom faces from softening against the pan or plate. Serve two per person with sliced banana and maple syrup at the table. If one slice is paler, give it the hotter back position during the final minute.

Notes

• Use the parchment-lined rimmed sheet pan and preserve the weights. Center cue: the baked slices after turning, with dry golden rims, amber undersides and softly resilient centers.
• Refrigerate for up to 4 days. Reheat one portion for 75 seconds, check the center and add brief bursts if needed.

Nutrition Facts