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Baked French Toast

Any day is special when Mom makes one of her French toast recipes, like this do-ahead baked version. —Jill Baughman, New York, New York
  • Total Time
    Prep: 20 min. + chilling Bake: 40 min. + standing
  • Makes
    8 servings

Ingredients

  • 8 ounces day-old French bread, unsliced
  • 4 large eggs
  • 2 tablespoons 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 6 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.

Test Kitchen tips
  • Top this decadent French toast with whatever fruit is in season. Go with 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 slices of cinnamon-raisin bread.
  • Nutrition 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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    Reviews

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    Average Rating:
    • Claire
      May 13, 2020

      My husband liked it. He suggested a cream cheese icing. I ended up baking it for like 55 minutes. I think that was too long for around the edges, yet the bread itself was still mushier than I prefer. It stuck a little to the ceramic dish as well. Flavor wise it was pretty good though.

    • fsunoles
      Dec 29, 2019

      Haven't made yet but will this Wednesday morning for our anniversary breakfast! Thank you.

    • Maria
      Nov 3, 2019

      No comment left

    • kanturkcc
      Jan 11, 2019

      Made this for Easter brunch -Easy, impressive looking and devoured! Received rave reviews and family members posted to social media because of how fabulous it was!

    • Kymberly
      Nov 1, 2018

      My husband and I LOVE this recipe!! Easy to make and gives great leftovers to have with fresh fruit.