Baked French Toast
User Reviews
5
Baked French Toast
Description
Baked French Toast combines stale bread slices soaked in a custard made of eggs, granulated and brown sugar, vanilla extract, salt, milk, and heavy cream. Soaking overnight allows the bread to absorb flavors and soften thoroughly. The next day, it’s topped with a crumble of flour, brown sugar, cold butter, and cinnamon, then baked until the custard is set and the topping is golden brown. The texture is similar to a bread pudding with a tender center and a lightly crunchy, spiced top layer. Fresh blueberries or other berries served alongside add a fresh, tart contrast to the creamy richness of the baked toast.
Because it uses day-old bread, this recipe is practical for reducing waste while creating a comforting breakfast or brunch dish. It can serve six and easily doubles for larger groups. Assemble ahead by soaking the bread overnight to save time in the morning. Serve warm with a dusting of powdered sugar for added sweetness.
The recipe allows flexibility in bread choice—from sourdough and challah to cinnamon raisin—and offers options to enrich flavor with nutmeg, orange zest, or raisins. Leftovers store well in the refrigerator for up to three days and can be reheated gently.
Ingredients
For the baked French toast:
- 6 lices bread day old, (about 10 ounces, see note 1)
- 4 egg large
- 2 tablespoon granulated sugar
- 1 tablespoon brown sugar
- 1 tablespoon vanilla extract (see note 2)
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1/2 cup heavy whipping cream (see note 3)
For the topping:
- 1/4 cup all-purpose flour
- 3 tablespoons brown sugar
- 1/4 cup butter cold
- 1 teaspoon ground cinnamon
For serving:
- 1 1/2 cups blueberries or fresh raspberries, sliced fresh strawberries or blackberries, fresh
- powdered sugar for dusting
Instructions
- Grease a 13-inch by 9-inch baking dish. Arrange bread slices in a single layer in prepared baking dish. In a large bowl, lightly beat together the eggs, sugar, brown, sugar, vanilla, salt, milk, and whipping cream. Pour egg mixture over bread turning once to coat. Cover and refrigerate overnight.
- Preheat oven to 375 degrees. Uncover French toast and flip slices to coat in the egg mixture. Prepare the topping by combining flour, brown sugar, butter, and cinnamon in a small bowl. Sprinkle flour mixture over bread and bake uncovered, until a knife inserted in the center comes out clean and topping is golden brown, 40-45 minutes.
- Allow French toast to cool for 10 minutes before cutting it. Garnish with berries and dust with confectioners sugar
Notes
- Use day-old bread to better absorb the custard; fresh bread can be dried out ahead of time if necessary.
- If you lack heavy cream, substitute half-and-half to maintain richness.
- Vanilla extract enhances flavor but can be homemade if desired.
- This recipe yields six servings; double ingredients and use an additional baking dish to increase quantity.
- Make ahead by soaking bread overnight in the custard mixture, then bake in the morning.
- Store leftovers refrigerated for up to three days and reheat gently before serving.
- Add flavor variations like nutmeg, orange zest, or raisins to customize the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 383kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 159mg | 53% |
| Sodium | 363mg | 15% |
| Potassium | 242mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 807IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 155mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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