Maple Baked French Toast is a perfect make-ahead breakfast for the weekend or a special brunch. This post is brought to you by OXO.
I make no secret of the fact that I love breakfast in just about every form possible. Even cold cereals (granola being my favorite) have their places in my heart, especially on a rushed Monday morning. Weekends, though, are perfect for things like Maple Baked French Toast.
And the OXO 14 Piece Glass Bake, Serve & Store Set has the perfect baking vessel for the job.
Made of thermal shock resistant borosilicate glass, these can go from the freezer to the oven without cracking and breaking. You can feel the difference between these and other glass bakeware–It’s much sturdier. Which isn’t to say that it won’t still break if you drop it. But you don’t have to worry about taking something out of the freezer and it shattering when you pop it in the oven. Other things of note:
- Raised, slosh-proof lid for easy transportation and storage without squishing your baked goods (and the lids stay on when you put them on)
- Convenient, easy-to-read size markings on the container (very helpful when you’re cooking)
- Wide, comfortable handles that work with oven mitts (there’s nothing worse than trying to wrangle a hot dish right out of the oven)
The SNAP Glass Food Storage containers are the same way. Heavy-duty, and you can portion out your lunches, freeze them, and not worry about them breaking in the microwave when you go to reheat them! Plus:
- Lids are interchangeable between SNAP Glass line and SNAP Plastic line (I don’t have anything from the SNAP Plastic line, but that’s good to know)
- Stackable and nestable (which is great for storing them in the cupboard)
- Microwave safe (lid is too, just undo the tabs first!)
- Leak-proof seal (I can vouch for this too–Nothing’s worse than sludge in the bottom of your lunch bag from leaky leftovers, a problem I did NOT encounter when using these!)
Back to the Maple Baked French Toast. This actually takes a fair amount of prep work, if you choose to make it the way I did. I let my baguette slices dry out for a couple days, but you don’t have to do that. You’ll get just as tasty results if you slice and assemble everything the night before.
You can take it straight from the fridge:
Add your toppings:
And chuck it in the oven. Forty-five minutes later, you’ve got breakfast!
DISCLOSURE: I was provided the above-referenced set of products by OXO, in exchange for this recipe. No other compensation has been provided.