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

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4.5 14 11
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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 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

2 piece: 573 calories, 30g fat (11g saturated fat), 174mg cholesterol, 538mg sodium, 67g carbohydrate (36g sugars, 4g fiber), 13g 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


Reviews for French Toast Bake

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Sweetmaddy4
Reviewed Nov. 8, 2015

"Delicious easy recipe"

MY REVIEW
manumaan
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
Rileypa
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
tacloban
Reviewed Sep. 13, 2012

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

MY REVIEW
MelissaV81
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
danali2001
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."

MY REVIEW
jarmnm
Reviewed Jan. 4, 2011

"I was delighted to find this recipe again. I had subscribed to the magazine years ago and this has always been a favorite. Was not able to locate after our last move! YIPPEE, I found it again!"

MY REVIEW
cakeskh
Reviewed Dec. 30, 2010

"This is such a versatile recipe. I have made it with raspberries, peaches, and blueberries so far. It is a hit every time!"

MY REVIEW
cellalynn
Reviewed Dec. 18, 2010

"This was super easy, and everyone loved it."

MY REVIEW
Rochester
Reviewed Oct. 5, 2010

"Our family has enjoyed this many times. I usually do one half with the pecans and blueberries and the other without for those in my family who do not care for them. I also use about 1/2 c brown sugar with the egg mixture, a scant 1/4 c brown sugar on top and drizzle with a little maple syrup before serving."

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