Tomorrow's French Toast

Tomorrow's French Toast
Excerpted from Real Food for Healthy Kids: 200+ Easy, Wholesome Recipes (William Morrow, an imprint of HarperCollins Publishers, August 2008). Copyright 2008 by Tracey Seaman and Tanya Wenman Steel. Used by permission of the publisher.

Makes 1 serving; multiplies easily

Put this together the night before, pop the baking dish in the oven in the morning, and turn it on before you start the coffee. Serve with a light drizzle of pure maple syrup or a dusting of confectioners' sugar and some fresh fruit.

3 tablespoons unsalted butter
2 slices soft whole-wheat or multigrain bread
1 large egg
1/4 cup reduced-fat (2%) milk
Pinch each of cinnamon and kosher salt

Place the butter in a medium bowl and heat in the microwave for 45 seconds at medium (50%) power (or 30 seconds at high power); stir until melted.

Lightly brush an 8-inch-square glass baking dish with butter. Brush the remaining butter on both sides of each slice of bread and lay the slices in the prepared pan.

In the same bowl, beat together the egg, milk, cinnamon, and salt with a fork and then pour over the bread. Cover with plastic wrap and chill overnight.

In the morning, place the pan in the oven at 425 F. Set the timer for 15 minutes and bake until the toast is puffed and golden, up to 18 minutes total. Loosen the French toast slices with a flexible metal spatula and serve.