Baked French Toast
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Baked French Toast
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A classic baked French toast recipe, with cinnamon sugar for the perfect crispy finish. So easy to make, with an overnight option too!
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Ingredients
For the French Toast:
- 1 loaf crusty artisan-style sourdough or French bread about 16 ounces
- 8 large eggs
- 2 cups Low-fat Milk or milk of choice use 1/2 cup cream or half-and-half for more decadence
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 ½ tablespoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
For the Topping:
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
For Serving:
- pure maple syrup
- salted or unsalted butter
- fresh blueberries strawberries, or raspberries (optional)
- sliced bananas optional
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Instructions
- GENEROUSLY coat a 9x13-inch baking dish with nonstick spray or rub with unsalted butter. Tear or cut the bread into 1-inch chunks, then scatter evenly into the pan (you’ll have about 9 cups of bread).
- In a large mixing bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour evenly over the bread cubes. With your fingers, press down on the bread cubes and toss them around gently so that they all are wet with some of the egg mixture. Adjust them as needed so they are in an even layer. Let sit for 10 minutes, or cover and refrigerate overnight.
- When ready to bake, preheat the oven to 350 degrees F. In a small bowl, stir together the sugar and cinnamon for the topping. With a small spoon, scatter evenly over the top of the French toast.
- Bake the French toast uncovered for 30 to 40 minutes, depending upon how crisp vs. pudding-like you would like it. It should be lightly crisp on top and no longer raw in the center when you check with a butter knife. (35 minutes is the sweet spot in my oven for a moist inside and crispy bits on top). To serve, use a spoon to scoop out a big portion (or slice and serve it like lasagna). Serve hot with butter, maple syrup, and any other toppings of choice.
Notes
- TO STORE: Baked French toast will keep in an airtight container in the refrigerator for up to 3 days.
- TO STORE
- :
- Baked French toast will keep in an airtight container in the refrigerator for up to 3 days.
- TO REHEAT: Pop your French toast in the microwave to reheat it quickly, or place it in a 350ºF oven to restore the crispiness of the top and edges.
- TO REHEAT: Pop your French toast in the microwave to reheat it quickly, or place it in a 350ºF oven to restore the crispiness of the top and edges.
- TO FREEZE: Wrap the baked French toast in the baking dish, or transfer leftovers to an airtight container or freezer bag. Store for up to 3 months, then thaw in the refrigerator before reheating according to the directions above.
- TO FREEZE: Wrap the baked French toast in the baking dish, or transfer leftovers to an airtight container or freezer bag. Store for up to 3 months, then thaw in the refrigerator before reheating according to the directions above.
Nutrition Information
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Serving
1of 8
Calories
293kcal
(15%)
Carbohydrates
48g
(16%)
Protein
12g
(24%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
164mg
(55%)
Potassium
141mg
(4%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
238IU
(5%)
Vitamin C
0.01mg
(0%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 293kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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