We love French Toast in our home. It’s a wonderful treat, especially on the weekends, pr when guests arrive and because we make it with with my 100% whole grain bread. French Toast is accompanied by fruit, sometimes syrup and lots of contented smiles, ooooohs and ahhhhhhs and compliments. 
However, for a busy mom, or when we have a household to feed, making individual slices of French Toast is impractical because we cannot all eat at once, as some are having to let their French Toast get cold while others are awaiting theirs to arrive.
The answer? Baked French Toast in a pan!! Yes!
There are many versions of this, some are overnight casseroles where you mix up all the ingredients and the bread, chill overnight and in the morning, simply bake off and serve.
There is another that I use quite a bit and I assemble the ingredients and allow the casserole to absorb the egg batter while the oven is heating up – about 20 – 30 minutes.
My favorite is an orange version made with orange juice and orange slices and I use my unsprayed dehydrated orange slices. (You can remove the peel and pith if you like, we keep them on.) This is sweet , tangy and perfect for a breakfast or brunch. It can be gluten-free and/or dairy-free and you can vary the ingredients and sweetness, depending on your tastes.
BAKED ORANGE FRENCH TOAST
Serves 6-8
9 x 13 pan
Ingredients:
2-3 tablespoons butter or organic coconut oil, softened
1/4 -1/3 cup sucanat or brown sugar (more to taste), divided
2 teaspoons organic cinnamon, divided
7-8 slices of bread, (gluten-free, or homemade whole grain) We like homemade Challah, Honey Wheat and Raisin Cinnamon
8-12 thin slices of orange (we use my dehydrated) with or without the peel and pith
4 large eggs
1 cup orange juice
1/2 cup milk (dairy or non – we use almond milk)
2 teaspoons homemade vanilla extract
Method:
Spread butter or coconut oil evenly over the bottom of the 9 x 13 pan. Sprinkle the half of the sweetener and cinnamon over the oil. Lay the dried orange slices over top.
Cut the bread into 1-inch strips and lay them into the pan so they are pushed up against one another tightly. Sprinkle remaining sucanat and cinnamon over top.
In a blender or mixing bowl, combine, eggs, juice, milk and vanilla until smooth and well-incorporated. Pour batter over bread strips, covering them evenly with the liquid.
Cover pan and set it aside while the oven heats to 450 degrees.
When ready remove the cover and bake for 30-35 minutes, or until top is golden brown.
Cut into squares (the bread and batter will have formed a tight layer of French Toast). With a thin spatula, flip each square over and place on a plate to serve.
Await the oooos, ahhhhhs, smiles and compliments.
B’Teavon! (Bon Appetit!)
