Just finished up a food experiment that was an unqualified success. Sorry, but no pictures to share; as it was yummy and we were hungry. Will be making this for hubby and I again.
This recipe springs from my mom's way of making french toast. She would prepare eggs as she would for scrambling, then she would soak a piece of bread in it and fry it in the skillet. Here is my oven baked version:
JD's oven baked french toast
salt and pepper
Reynolds Non-Stick foil (http://www.reynoldskitchens.com/product/nonstick.asp?)
Preheat your oven to 400 degrees F. Then take a paper bowl, and break an egg in it. Add about 1 T. of water (I use bottled spring water in all my cooking). Add salt and pepper to taste. Beat well with a fork. Next take a paper plate with a rim on it, or a pie plate, and put a piece of bread on it. I use Dixie brand plates which work beautifully (http://www.dixie.com/prdct-plates.html#). Then pour the egg mixture over the bread. Let the egg soak into one side then gently turn the bread and get it soaked into the other side.
Next take a piece of the non-stick foil big enough to hold the piece of bread and be folded over to make a packet. Fold up the ends and sides of the foil a bit so your egg won't all run off, then place the soaked piece of bread on the foil. Pour any excess egg mixture onto the piece of bread, and fold the foil over making a packet (http://www.reynoldskitchens.com/how_to_detail.asp?info_page_id=746). Then place the packet on a cookie sheet.
Repeat the process for as many pieces of french toast as you want to make. Then bake them for 20-30 minutes. I baked mine for 30 minutes, but I think 25 might have been a bit better.
So now you have a simple, no-mess way to make french toast any time you want it. This worked really well! Hubby and I loved it. The bottom of the toast got nice and brown, but the inside was nice and fluffy; and it tasted wonderful. You could use any bread that you like best. I used just regular wheat bread. Using the non-stick foil ensures that the bread doesn't stick, and allows you to cook it oil-free. Plus this recipe is milk-free, as you only use water.
Happy cooking and delightful eating!
-- jd --