Hasselback Baked French Toast
User Reviews
5
Hasselback Baked French Toast
Description
Hasselback Baked French Toast uses a whole baguette cut into sections and sliced thinly to absorb a creamy blend of eggs, milk, and salt. By soaking the bread in this mixture, the bread becomes custardy once baked. After an initial bake, a melted butter mixture combined with brown sugar, maple syrup, cinnamon, and optional vanilla is poured over the bread to caramelize during a final bake stage. The result is a layered, richly flavored french toast with soft, tender bread infused with sweet glaze and spices. The recipe suggests using whole-fat milk for creaminess but allows low-fat as well.
It is typically served with a sprinkle of icing sugar and extra maple syrup, enhancing both the appearance and the sweetness. The texture balances between the tender soaked bread and the caramelized topping. This recipe suits breakfast or brunch and benefits from soaking time, which can be done overnight in the refrigerator to maintain freshness in warmer climates.
Note that when soaking for only one hour or less, the bread can be kept at room temperature in cool environments but should be refrigerated if the room is warm or if soaking overnight. Portions vary, but the preparation's calorie estimate is based on a six-serving assumption.
Ingredients
- 1 baguette 60 cm / 2 feet long (Note 1, or french stick
Egg Mixture
- 5 egg
- 1 1/3 cup milk (preferably whole fat but low fat works just fine)
- 1/4 tsp salt
Butter Mixture
- 1/4 cup butter
- 2 tbsp brown sugar
- 2 tbsp maple syrup
- 1/2 tsp cinnamon powder
- 1/2 tsp vanilla extract optional, or essence
Toppings (not optional!)
- icing sugar (confectionary sugar)
- maple syrup
Instructions
- Cut the french stick loaf into 3 equal pieces.
- Cut slices into each piece around 1.5cm / 0.5" thick almost through to the base (like hasselback potatoes / classic garlic bread).
- Place the Egg Mixture into a bowl and whisk to combine.
- Place the Egg Mixture and bread into a ziplock bag or plastic bag. Remove as much air as you can and seal. Set aside for at least 1 hour (or overnight), turning once or twice, or until most of the Egg Mixture has been soaked up by the bread. (Note 1)
- Preheat oven to 180C/350F.
- Place the bread into a baking dish (22 x 22 cm / 8 x 8"), cut side up.
- Place in the oven and bake for 20 minutes.
- Place the Butter Mixture into a small saucepan over medium heat. Heat until melted and combined, stirring occasionally. You could do this in the microwave too - around 2 x 30 second bursts, stirring in between.
- Remove the french toast from the oven. Pour the butter mixture over the french toast and return to oven. Bake for a further 5 to 10 minutes or until golden and crispy on top.
- Remove from oven and let it rest for 5 minutes.
- Sift over icing sugar (confectioners sugar) and serve with maple syrup.
Notes
- Keep the soaked bread refrigerated if soaking overnight or in warm climates to prevent spoilage.
- Soaking the bread for at least one hour allows the custard to penetrate well, improving texture.
- Use whole-fat milk for richer flavor, though low-fat milk also works.
- Serve with extra maple syrup and icing sugar for added sweetness and presentation.
- Recipe yields about six servings, with approximately 330 calories per serving based on these portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 127g | |
| Calories | 223cal | 11% |
| Carbohydrates | 19.4g | 6% |
| Protein | 8.3g | 17% |
| Fat | 12.7g | 20% |
| Saturated Fat | 6.8g | 34% |
| Cholesterol | 161mg | 54% |
| Sodium | 334mg | 14% |
| Potassium | 121mg | 3% |
| Sugar | 10.1g | 20% |
| Vitamin A | 450IU | 9% |
| Calcium | 100mg | 10% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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