French toast has always been my favourite ‘fancy’ breakfast. There’s cinnamon and maple syrup involved so it’s a guaranteed winner. The problem is that I despise hovering by the stove, ridiculously hungry, waiting for the bread to cook. If I’m standing in the kitchen for more than ten minutes I’ll probably end up eating a stray cookie sitting on the counter. Cue baked French toast: layer it all up in a pan and bake to crispy, gooey, melted perfection. It can even be made the night before and stored in the fridge before baking in the morning. Plus, I don’t even have to be in the kitchen while it cooks, so I can avoid the previously mentioned cookie dilemma.