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Honey-Baked French Toast Recipe

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A few years ago, my husband and I opened a bed-and-breakfast on our century-old dairy farm. Our guests always look forward to our hearty country breakfasts like this French toast.

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Honey-Baked French Toast Recipe

Prep: 10 min. + chilling Bake: 30 min.

Yield: 6-8 Servings

10 30 40

Ingredients

3 eggs
4 tablespoons honey, divided
1-1/2 teaspoons ground cinnamon
1 cup milk
15 slices day-old French bread (cut diagonally 3/4/ inch thick)
3 tablespoons brown sugar
2 tablespoons butter, melted
Maple syrup

Directions

In a bowl, beat eggs with 2 tablespoons honey and cinnamon; stir in milk. Dip bread into egg mixture.
In a greased 13-in. x 9-in. baking pan, arrange three rows of five slices of bread, overlapping slices slightly. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Sprinkle brown sugar over bread; drizzle with butter and remaining honey.
Bake at 350° for 30 minutes. Serve with syrup. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 214 calories, 7 g fat (3 g saturated fat), 92 mg cholesterol, 270 mg sodium, 33 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Honey-Baked French Toast in Cookin' Up Country Breakfasts Cookbook , p37

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Reviews for Honey-Baked French Toast (3)

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Honey-Baked French Toast

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Reviewed on Nov. 29, 2010 by jmkasprak

We enjoyed this sweet french toast with bacon, and it was a perfect sweet and salty combination. I only got 12 slices in the pan before I ran out of the egg mixture, maybe because I used whole wheat french bread. We didn't bother with syrup since it was already sweet.

Reviewed on Apr. 15, 2010 by soccerjoe18

This was an excellent recipe and absolutely delicious. You do not need to add anything to it, just eat as is...this recipe is that tasty. Fresh fruit compliments the french toast nicely as well. I would make this again and have been sharing the recipe with everybody.

Reviewed on Sep. 10, 2009 by tres0530

Every time I make this, my guests and family rave about it. This has become one of my signature dishes! I serve it with fresh mixed berries.