Nutmeg French Toast

Baking French toast in a hot oven instead of standing at the stove flipping slices means you can cook 10 pieces at once and serve the whole table at the same time.

Five eggs beaten with milk, sugar, nutmeg, cinnamon, and salt make a rich custard for soaking. Day-old bread is called for because it’s drier and absorbs more egg mixture without falling apart. Let each slice sit in the custard long enough to drink it up. Arrange on generously buttered baking sheets and bake at high heat, flipping once, until both sides are golden and puffed.

The gingered syrup is what sets this apart. Maple syrup warmed with orange juice and ground ginger creates a fragrant, citrusy pour that’s miles better than cold syrup straight from the bottle. Dust the French toast with powdered sugar and set out the syrup, jelly, and sour cream for a serve-yourself spread.

Kitchen Tips

• Butter the baking sheets generously. The high oven heat will crisp the bottom of the toast in the butter, giving you a crunch that pan-frying can’t match across 10 slices.
• Use thick-cut bread for the best results. Thin slices get too soggy and tear during flipping.
• Warm the syrup gently. Don’t boil it or the ginger flavor turns sharp and bitter.

Variations

• Use challah or brioche for an extra-rich, eggy French toast.
• Add a splash of vanilla extract or Grand Marnier to the egg mixture.
• Top with fresh berries and whipped cream instead of syrup for a lighter finish.