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Hasselback Baked French Toast
5 from 26 votes

Hasselback Baked French Toast

Hasselback Baked French Toast transforms a long baguette by slicing it almost through to the base, creating a layered structure that soaks up a rich egg and milk mixture. This preparation yields toast that is custardy inside with soft bread slices, complemented by a sweet butter, brown sugar, maple syrup, and cinnamon glaze baked over the top. The finish is dusted with icing sugar and additional maple syrup for extra sweetness. Soaking the bread in the egg mixture for at least an hour ensures a moist texture throughout.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 - 6
Calories: 223 kcal
Course: Breakfast, Brunch

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

    Cup of Yum
  1. Cut the french stick loaf into 3 equal pieces.
  2. Cut slices into each piece around 1.5cm / 0.5" thick almost through to the base (like hasselback potatoes / classic garlic bread).
  3. Place the Egg Mixture into a bowl and whisk to combine.
  4. 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)
  5. Preheat oven to 180C/350F.
  6. Place the bread into a baking dish (22 x 22 cm / 8 x 8"), cut side up.
  7. Place in the oven and bake for 20 minutes.
  8. 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.
  9. 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.
  10. Remove from oven and let it rest for 5 minutes.
  11. 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

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%)

Nutrition Facts

Serving: 4 - 6

Amount Per Serving

Calories 223

% 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.