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Baked Egg {Toad in the Hole} French Toast

Authoradmin
DifficultyBeginner

We love this protein packed, simple to prepare french toast for breakfast or brunch.

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 8 slices of your favorite Bread
 5 large Eggs, whisked
 8 large Eggs
 1/4 cup Milk (any kind)
 1/4 cup pure Maple Syrup
 1/4 teaspoon Sea Salt
 1/2 teaspoon ground Cinnamon
 Cooking Spray
  Sheet Pan
1

Spray a sheet pan with cooking spray & set aside. Pre-heat the oven to 350 F with the rack in the middle.

2

In a large bowl mix together the 5 whisked eggs, milk, maple syrup, salt and cinnamon. Dip each piece of bread until it is fully coated. You can let them sit to soak a minute or so as well. Let excess egg drip off into the bowl.

3

Place bread on the sheet pan in a single layer. Cut out a shape in the middle of each piece of bread with a 1 1/2 inch cookie cutter. You can place those cut out pieces around the pieces of dipped bread. Crack one egg carefully into the hole in each piece of bread. Bake for 15-20 minutes depending on how runny you like your eggs.

Ingredients

 8 slices of your favorite Bread
 5 large Eggs, whisked
 8 large Eggs
 1/4 cup Milk (any kind)
 1/4 cup pure Maple Syrup
 1/4 teaspoon Sea Salt
 1/2 teaspoon ground Cinnamon
 Cooking Spray
  Sheet Pan

Directions

1

Spray a sheet pan with cooking spray & set aside. Pre-heat the oven to 350 F with the rack in the middle.

2

In a large bowl mix together the 5 whisked eggs, milk, maple syrup, salt and cinnamon. Dip each piece of bread until it is fully coated. You can let them sit to soak a minute or so as well. Let excess egg drip off into the bowl.

3

Place bread on the sheet pan in a single layer. Cut out a shape in the middle of each piece of bread with a 1 1/2 inch cookie cutter. You can place those cut out pieces around the pieces of dipped bread. Crack one egg carefully into the hole in each piece of bread. Bake for 15-20 minutes depending on how runny you like your eggs.

Baked Egg {Toad in the Hole} French Toast

~ Marla Meridith

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