FreeFree recipe · Christmas Leftovers
Baked French toast with leftover bread
Leftover bread becomes a golden bake with a tender center and crisp edges.
- Yield
- 4 servings
- Prep
- 15 min
- Cook
- 30 min
- Resting / chilling
- 5 min
- Total time
- 50 min
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Ingredients
- 400 g leftover day-old bread, sliced
- 400 ml whole milk
- 150 g eggs without shells
- 65 g sugar
- 3 g ground cinnamon
- 5 ml vanilla extract
- 10 g butter for greasing
Method
- Preheat oven to 180 °C (356 °F).
- Grease a 25 × 20 cm baking dish with butter.
- Arrange bread slices in the dish.
- Whisk milk, eggs, sugar, cinnamon and vanilla until smooth.
- Pour over bread and press lightly to absorb.
- Bake for 30 minutes until golden and the center reaches at least 74 °C (165 °F).
- Rest 5 minutes before serving.
You'll need
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Presentation
Serve 1/4 per person, portioned individually while the texture is at its best.
Suggested pairing
Instead of leftover crusty bread, use day-old sandwich bread at the same weight. From scratch, slice 400 g fresh bread and dry it briefly in the oven.
Storage
Refrigerate in shallow covered containers within 2 hours at 4 °C (40 °F) or below. Eat within 3 days, following the shortest remaining life of the original leftovers; a new recipe does not reset the clock.
Make ahead
On Christmas night, refrigerate leftovers within 2 hours in shallow covered containers at 4 °C (40 °F) or below. Use within 3 days of original cooking; freeze dated portions for longer storage. Thaw in the refrigerator, never at room temperature. Plain dry bread can be stored protected in a dry place, but filled bread or bread exposed to perishable party foods must be refrigerated.
Food safety
Discard leftovers left unrefrigerated for over 2 hours or with uncertain handling. Any reused cooked food must reach 74 °C (165 °F) at the center; reheat only once. Chill cooked rice promptly because of Bacillus cereus. Check allergens: gluten, milk, eggs, tree nuts, and possible fish or shellfish cross-contact. When in doubt, discard.
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