Baked French Toast
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Baked French Toast
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A big family friendly size batch of homemade French toast! Made with bakery soft French bread soaked in a rich and cinnamon-y egg custard, all baked together in a single baking dish, then it's cut into individual slices or squares to serve.
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Ingredients
- 2 Tbsp Butter, melted
- 7 large eggs
- 1 1/2 tsp ground cinnamon
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 3 Tbsp granulated sugar
- 2 tsp vanilla extract
- 1 1/2 loaves (24 oz) soft French bread*, cut into 3/4-inch slices
Instructions
- Preheat oven to 350 degrees. Brush a 13 by 9-inch baking dish with butter.
- In shallow dish whisk together eggs with cinnamon vigorously until very well blended.
- Pour in milk, cream, sugar and vanilla extract and whisk until well blended.
- Dip slices of French bread into egg mixture letting it soak briefly (it should soak almost nearly through, it may be helpful to gently squeeze like a sponge to absorb into center and gently squeeze some of the excess out).
- Transfer slices to baking dish and align in rows. Repeat dipping and aligning process until all of the slices are used up.
- Transfer to oven and bake uncovered until cooked through about 40 to 45 minutes (it shouldn't be soggy it should set). Note that you may need to tent with foil during the last 10 to 15 minutes if you find it's browning too much on top depending on your oven.
- Let cool slightly then cut into squares and serve with maple syrup or other syrup or topping of choice.
Notes
- *If you don't use up all the custard you can soak a few more slices of French bread using up to 1 3/4 loaves for the recipe. Use stale French bread for the recipe that is at least 1 day old from being baked.
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