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
Taste of Home
|Servings||Prep Time||Cook Time|
|8servings||20minutes + chilling||40minutes + standing|
|8servings||20minutes + chilling|
|40minutes + standing|
- 8 oz day-old French bread unsliced
- 4 large eggs
- 2 tbsp sugar
- 1 tbsp brown sugar
- 2 tsp vanilla extract
- 1 tsp maple extract
- 1/4 tsp kosher salt
- 2 cups whole milk
- 1/2 cup heavy whipping cream
- 1/4 cup all-purpose flour
- 3 tbsp brown sugar
- 3 tbsp unsalted butter cut into 1/4-inch cubes
- 1 tsp ground cinnamon
- Freshly grated nutmeg optional
- Fresh blueberries or raspberries
- confectioner's sugar
- 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.
1 serving: 297 calories, 15g fat (8g saturated fat), 128mg cholesterol, 299mg sodium, 32g carbohydrate (15g sugars, 1g fibre), 9g protein.