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French Toast Bake Recipe
French Toast Bake Recipe photo by Taste of Home

French Toast Bake Recipe

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"If you like blueberries and pecans, you'll love this take on a breakfast favorite," writes Melissa Winona of Salt Lake City, Utah. "I assemble it the night before. Then I bake it in the morning to surprise my roommates, who finish it in one sitting."
TOTAL TIME: Prep: 10 min. + chilling Bake: 35 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 35 min. + standing
MAKES: 6-8 servings

Ingredients

  • 12 slices day-old French bread (1 inch thick)
  • 5 Eggland's Best Eggs, lightly beaten
  • 2-1/2 cups 2% milk
  • 1 cup packed brown sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped pecans
  • 1/4 cup butter, melted
  • 2 cups fresh or frozen blueberries

Nutritional Facts

1 serving (2 pieces) equals 573 calories, 30 g fat (11 g saturated fat), 174 mg cholesterol, 538 mg sodium, 67 g carbohydrate, 4 g fiber, 13 g protein.

Directions

  1. Arrange bread in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
  2. Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top.
  3. Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
Originally published as French Toast Bake in Quick Cooking July/August 2002, p57

Nutritional Facts

1 serving (2 pieces) equals 573 calories, 30 g fat (11 g saturated fat), 174 mg cholesterol, 538 mg sodium, 67 g carbohydrate, 4 g fiber, 13 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for French Toast Bake

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 20, 2014

Good and easy recipe. But i feel that the egg mixture is little less. May be 8 eggs and 4 cups milk? I used half a challah loaf but the mixture did not immerse the bread.

MY REVIEW
Reviewed Dec. 16, 2013

I've made this for Christmas Brunch 2 years in a row. This will be the 3rd year as I've had many requests for it. The entire family loves it - great recipe and can be conveniently made ahead.

MY REVIEW
Reviewed Sep. 13, 2012

I made this recipe twice already.Its really good with vanilla ice cream and custard. Thumbs up

MY REVIEW
Reviewed Dec. 31, 2011

I made this for Christmas morning and although everyone really liked the flavor, the bottom was soggy to the point that you could pour out a lot of extra liquid and the tops of the bread was so crunchy hard that it was almost inedible. I had to stand the bread up to get it all to fit in the pan so that may have a lot to do with it. Good flavor but I will continue to search for another similar recipe.

MY REVIEW
Reviewed Nov. 19, 2011

While I thought this dish had a great flavor and looked beautiful coming out of the oven, my husband and kids gave it a thumbs down. They didn't care for the "mushy" bread.

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