Hasselback Baked French Toast

Method11 steps

1. 1

   Step 1: Cut the baguette into three equal lengths.

   Uses 1 baguette or French stick, about 60 cm long

2. 2

   Step 2: Make slices about 1.5 cm apart in each piece, cutting almost to the base so the slices remain joined, as for garlic bread or hasselback potatoes.

   Uses All three bread pieces

3. 3

   Step 3: Whisk all the eggs (5), milk (1 ⅓ cups) and salt (¼ tsp) together in a bowl.

   Uses 5 eggs · 1 ⅓ cups milk · ¼ tsp salt

4. 4

   Step 4: Put the bread and all the egg mixture into a food-safe resealable bag. Remove excess air and seal. Refrigerate for at least 1 hour, or overnight, turning once or twice, until the bread has absorbed most of the egg mixture. Check after the first hour and continue chilling if absorption is incomplete.

   First chilled soaking check · 60 minUses All the cut bread · All the egg mixture

5. 5

   Step 5: When ready to bake, preheat the oven to 180°C / 350°F.

6. 6

   Step 6: Lift the soaked bread into a 22 × 22 cm baking dish, cut sides up. Discard any unabsorbed raw egg mixture left in the bag; the bread should not sit in a pool of that liquid.

   Uses All three soaked bread pieces lifted from the bag

7. 7

   Step 7: Bake at 180°C / 350°F for 20 minutes while preparing the butter topping.

   First French-toast bake · 20 minUses All three bread pieces in the dish

8. 8

   Step 8: While the bread bakes, put the butter (¼ cup), brown sugar (2 tbsp), measured maple syrup (2 tbsp), cinnamon (½ tsp) and optional vanilla in a small saucepan over medium heat. Stir occasionally until melted and combined. Alternatively, microwave in short 30-second bursts, stirring between bursts, only until combined.

   Uses ¼ cup butter for the topping mixture · 2 tbsp brown sugar · 2 tbsp maple syrup for the butter mixture · ½ tsp ground cinnamon · ½ tsp vanilla extract or essence, optional

9. 9

   Step 9: Take the dish out of the oven and pour all the prepared butter topping over the bread. Bake at 180°C / 350°F for another 5–10 minutes, checking from 5 minutes, until golden and crisp on top and the egg-soaked centre is cooked through, reaching 71°C / 160°F.

   Finish French toast; check at 5 min · 5 minUses All the bread after the first bake · All the melted topping

10. 10

    Step 10: Remove the dish from the oven and let the French toast rest for 5 minutes.

    Rest French toast · 5 minUses All the baked bread and topping

11. 11

    Step 11: Dust with icing sugar and serve with the extra maple syrup. Divide into six servings, or four larger servings.

    Uses All the rested French toast · Icing sugar, for dusting · Extra maple syrup, for serving