Baked French Toast Fingers
Soft pieces of white bread soaked in egg and milk and baked rather than fried. There is no crust, and the inside is tender, like a bread pudding.
- Time
- 30 min
- Serving
- 250 kcal
- Ingredients
- ≈ $0.45
- Protein
- 12 g
Ingredients
- 1 White breadpack 350 g ≈ $1.41 40 g
- 2 Eggspack 10 pcs ≈ $1.89 1 pcs
- 3 Milk 2.5%pack 930 ml ≈ $0.88 70 ml
- 4 Butterpack 180 g ≈ $1.57 4 g
- 5 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat the oven to 170 °C. Line a baking sheet with parchment paper and lightly grease it with some of the butter4.
Cut the crusts off the bread and slice the soft part into strips 2 cm wide.
Whisk the egg with the milk3 and a pinch of salt until smooth.
Dip the strips in the mixture for 1–2 minutes so the bread soaks it up well, then arrange them on the baking sheet. Pour any remaining mixture over the top.
Cover the baking sheet with foil and bake for 10 minutes, then remove the foil and bake for another 5 minutes at 170 °C. The egg should be fully set and the toast should stay pale.
Brush with the remaining butter4, let cool slightly, and serve warm.
Tips
- Why it works
- Cover the toast with foil first so the egg sets with steam and the bread stays tender. Taking the foil off for the last 5 minutes dries the surface without forming a crust.
- Substitutions
- Swap the wheat bread for plain baguette loaf of the same weight. Swap the milk for half water, half milk if you want it lighter.
- Common mistakes
- The bread is overdried and hard at the bend because it didn't soak well. If a strip is dry inside when you break it, keep it in the mixture closer to 2 minutes next time.
- Storing and reheating
- Keep in the fridge for up to 1 day. Reheat for 20 seconds in the microwave or 5 minutes in the oven under foil at 150 °C, until the toast is warm.
- Serve with
- Serve for breakfast with half a soft pear or a spoonful of unsweetened applesauce.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
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