Monday, October 22, 2012

Baked French Toast

Ever have baked French toast before? Oh man, if you haven't, you need to whip some up this weekend. My first job (when I was 13) was at a bed and breakfast where they served baked peach French toast. That was my first introduction to this yummy gooey goodness. Baked French toast has a crispy top and soft bread pudding-like texture inside. Best of both worlds if ya ask me. And when ya slather on some butter and douse it in some syrup...seriously, people, just make it.

I've been wanting to have some family breakfast time on the weekends and thought making baked French toast would be great. You make it up the night before, throw it in the oven the morning of, and viola! breakfast is served. The boys loved it as much as Mitch and I and we even had some leftovers which this pregnant lady gladly devoured the next morning.

Here's what ya need: any kind of crusty bread (I used a whole loaf of raisin bread, and about half a loaf of French bread), eggs, milk, heavy cream, butter, sugar, vanilla, cinnamon, and salt. You can add any kind of fruit to this also--blueberries, apples, peaches...whatever you have on hand.

Have your handy assistant generously butter up a 9 x 13 baking dish, mix all your ingredients (minus the bread) together in a large bowl, arrange your sliced bread in the baking dish, and pour the egg mixture on top.


This is what it looks like after it has baked for 45 minutes--crunchy bread on top and soft in the middle. (I sprinkled a little more cinnamon on top before I baked it) You can bake it longer if you want the middle firmer.

Break out the butter and pour on the syrup, baby. It's time for some lip smackin' goodness.

So whether you've never had baked French toast before, or it's a staple in your house, I think everyone needs to whip up a batch this weekend. Your family will thank you. You will thank you. I promise.


8 eggs
1/2 cup heavy cream
2 cups milk
2 tbsp sugar
2 tsp vanilla
1 tsp cinnamon
dash of salt


Slice bread into 1" slices (about 20 slices). Arrange in buttered 9 x 13 baking dish.

Mix together eggs, cream, milk, sugar, vanilla, cinnamon, and salt. Pour over bread. Cover tightly and store in the refrigerator several hours or overnight. 

When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from fridge, and bake uncovered for at least 45 minutes. You can bake up to an hour depending on what kind of texture you want in the middle.

Cut or scoop into individual portions, top with butter and syrup.

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  1. I'm doing it! I love French toast and this looks super easy!

  2. Looks like goooood stuff. I WILL be trying it with peaches. :) Thanks for the recipe Kat!

  3. Your photo looks amazing! I think I would love this recipe if someone else made it for me without seeing them make it. Milk poured over bread sitting all night in the fridge, I don't think I could do it.

  4. And now my mouth is watering. Looks delicious!

  5. And now my mouth is watering. Looks delicious!


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