Sunday Brunch French Toast

This is the best French Toast recipe I have ever tried. You actually bake it in the oven and it makes 8 at one time. It still takes some work, but is completely worth it! Ben said it tasted like scones. I thought it tasted like funnel cake. Serve with butter, more syrup, powered sugar or strawberries. All of them tasted great!

8 slices hearty white sandwich bread (I used Texas French Toast Bread)
6 eggs
3/4 cup half and half
1 TBsp vanilla
2 tsp lemon juice
1/4 tsp salt
1/4 cup vegetable oil
6 TBsp brown sugar
1 TBsp maple syrup
1/2 tsp ground cinnamon

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Bake bread on rimmed baking sheet until dry, about 8 minutes per side. Let bread cool 5 minutes. Increase oven temperature to 475 degrees.

2. Whisk eggs, half and half, vanilla, lemon juice, and salt in a 13 x9 pan. Soak 4 slices bread in egg mixture until just saturated, about 30 seconds per side. Transfer to wire rack and repeat with remaining bread.

3. Pour oil onto rimmed baking sheet, turning sheet to coat. Transfer to oven and heat until just smoking, about 4 minutes. Using fork, stir brown sugar, maple syrup, and cinnamon in small bowl until mixture resembles wet sand.

4. Arrange soaked bread on hot baking sheet and bake until golden brown on first side, about 10 minutes. Flip bread and sprinkle evenly with sugar mixture. Cook until sugar is deep brown and bubbling about 6 minutes. Cool toast on wire rack for 2 minutes. Serve.