Baked French Toast Recipe
Baked French Toast Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
And day is special when mom makes this do-ahead baked French toast. —Jill Baughman, New York, New York
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min. + standing

Ingredients

  • 8 ounces day-old French bread, unsliced
  • 4 large eggs
  • 2 tablespoons granulated sugar
  • 1 tablespoon brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon maple extract
  • 1/4 teaspoon kosher salt
  • 2 cups whole milk
  • 1/2 cup heavy whipping cream
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 3 tablespoons unsalted butter, cut into 1/4-inch cubes
  • 1 teaspoon ground cinnamon
  • Freshly grated nutmeg, optional
  • Fresh blueberries or raspberries
  • Confectioners' sugar

Directions

Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next six ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight.
Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread. Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar. Serve with whipped cream. Yield: 8 servings.

Test Kitchen tips
  • Top this decadent french toast with whatever fruit is in season. Berries in the spring, stone fruit in summer, apples or pears in fall, and citrus in winter.
  • Switch it up by using brioche or challah in place of French bread. Or go all out with thick-sliced cinnamon-raisin bread.
  • Originally published as Baked French Toast in Taste of Home April/May 2018

    Nutritional Facts

    1 serving: 297 calories, 15g fat (8g saturated fat), 128mg cholesterol, 299mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 9g protein.

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    • 8 ounces day-old French bread, unsliced
    • 4 large eggs
    • 2 tablespoons granulated sugar
    • 1 tablespoon brown sugar
    • 2 teaspoons vanilla extract
    • 1 teaspoon maple extract
    • 1/4 teaspoon kosher salt
    • 2 cups whole milk
    • 1/2 cup heavy whipping cream
    • TOPPING:
    • 1/4 cup all-purpose flour
    • 3 tablespoons brown sugar
    • 3 tablespoons unsalted butter, cut into 1/4-inch cubes
    • 1 teaspoon ground cinnamon
    • Freshly grated nutmeg, optional
    • Fresh blueberries or raspberries
    • Confectioners' sugar
    1. Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next six ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight.
    2. Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread. Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar. Serve with whipped cream. Yield: 8 servings.

    Test Kitchen tips
  • Top this decadent french toast with whatever fruit is in season. Berries in the spring, stone fruit in summer, apples or pears in fall, and citrus in winter.
  • Switch it up by using brioche or challah in place of French bread. Or go all out with thick-sliced cinnamon-raisin bread.
  • Originally published as Baked French Toast in Taste of Home April/May 2018

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