French toast is really just an excuse to eat dessert for breakfast, but who’s arguing? Baguette is specified here because it lends a little crunch and chewiness to proceedings, but slices of brioche or white bread also work well. Just make sure the slices are in a single layer in the roasting tray.
unsalted butter, for greasing
4 large eggs
200ml milk
1½ tsp vanilla extract
1 tsp mixed spice
4 tbsp caster sugar
12 slices of baguette, preferably stale, cut 1.5cm thick on the diagonal
maple syrup, for drizzling
Serves: 4 | Takes: 25 minutes, plus 30 minutes soaking
Generously butter a 30 x 20 x 5-cm roasting tray.
Whisk the eggs, milk, vanilla, mixed spice and sugar together in a shallow bowl.
Dip the bread slices into the egg mixture, giving both sides a really good soak. Transfer to the prepared roasting tray in a single layer – the slices should fit snugly. Pour over any remaining egg mixture and leave to soak for 30 minutes, turning over the bread slices halfway through. Meanwhile, preheat the oven to 200°C/400°F.
Bake for 15 minutes, or until the bread is puffed and golden. Serve hot, drizzled with maple syrup.