55 mins active prep time, 4 servings

French toast is really just an excuse to eat dessert for breakfast, but who’s arguing? Baguette is specified here because it lends a little crunch and chewiness to proceedings, but slices of brioche or white bread also work well. Just make sure the slices are in a single layer in the roasting tray.

This recipe is from 'Roasting Tray Magic' by Sue Quinn, published by Hardie Grant Books, $29.99.

See full recipe at cooked.com.au

Photography © Faith Mason

Ingredients & quantities - included in delivery

- 4 large eggs
- 12 slices baguette, preferably stale, cut 1.5cm thick on the diagonal
- Maple syrup, for drizzling

Ingredients (pantry items)

- Butter, for greasing
- 1 tsp mixed spice
- 200ml milk
- 1 1/2 tsp vanilla extract
- 4 tbsp caster sugar

(You can remove any ingredients you already have below)

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.