I prepared this gorgeous, simple, magnificent, easy, delightful, scrumptious, heavenly baked French breakfast on my Food Network show, which I served with syrup, butter, and blueberries to my daughter and her four friends. Among other things, I make this French toast. This breakfast casserole was a huge hit with the girls, and the six of us pretty much devoured the entire pan in a single sitting. You have the option of taking this one in its pure form, or you may include blueberries or other types of fruit with the bread. It is impossible to imagine anything more delectable than this simple dish. The bread is excellent if it has a crustier texture.
This dish is a baking dish full of fabulosity. It is so uncomplicated and so great.
Am I using enough amount of adjectives today?
It would be perfect for Easter brunch or the next time you have guests over for the weekend. The fact that it crosses the boundary between breakfast and dessert is a happy coincidence, as it happens to be the kind of breakfast that I enjoy the most.
About Baked French Toast
A significant amount of similarities can be seen between this baked French toast dish and my Blueberry French Toast Casserole and Overnight French Toast recipes.
Listed below are some of the points you ought to be aware of with this baked French toast:
- Those of us who are a little too sleepy to cook in the morning will always appreciate the fact that it is possible to prepare it in advance and then store it in the refrigerator for the entire night.
- It’s a terrific way to serve a large group of people, just like any other worthy French toast casserole.
- It has a wide range of applications. On the following page, I will provide you with some suggestions for personalization; however, you are free to put your own spin on it.
There is a great deal of space for modification as long as the ratio of bread to custard remains the same and you take care not to go overboard with the addition of ingredients.
INGREDIENTS
Baked French Toast:
- Crusty Artisan-Style Sourdough Bread or French Bread. Note that French bread isn’t a baguette; a French bread loaf is wider and the crust is more chewy and less crispy. If you have Brioche on hand, try my Brioche French Toast.
- Eggs. You can use egg whites instead of whole eggs if you’d like, but the yolks add richness to the custard.
- Low-fat milk or Milk of Choice. You can swap in half-and-half for a little more decadence, but when I’m making this recipe just for us and not for a special occasion, I like to keep it light.
- Sugars. I use a blend of granulated sugar and brown sugar; this tempers the molasses flavor of the brown sugar so it doesn’t overpower the other flavors in the recipe.
- Pure Vanilla Extract. For a little twist on the classic, try using almond extract.
- Spices. I use ground cinnamon and nutmeg, but you can use pumpkin pie spice, apple pie spice, or pair the cinnamon with cardamom.
- Kosher Salt. A bit of salt brings balance to the recipe.
Topping & Serving:
- Granulated Sugar + Cinnamon. This recipe’s secret sauce, er sugar. This isn’t just for sweetness—it helps add a little crunch too!
- For Serving. Your favorites! Pure maple syrup, butter, fresh fruit (blueberries, strawberries, raspberries, sliced bananas). Go crazy or keep it classic.
DIRECTIONS
- Apply a coating of nonstick spray or butter to the baking dish, then tear the bread into pieces measuring one inch in length and set them in the dish that has been prepared.
- In a mixing bowl, whisk together the ingredients for the custard. After that, pour the egg mixture over the bread cubes and stir to combine.
- Apply pressure on the bread until it is completely submerged in the liquid. Permit this to sit for a minimum of ten minutes, or for as long as overnight.
- Before placing the French toast in the oven, preheat it to 350 degrees Fahrenheit and cover it with cinnamon sugar in a uniform layer.
- Cook the French toast in the oven for thirty to forty minutes, or until the exterior is browned and the interior is firm but still has some moisture. After plating, add the toppings, and ENJOY!
Recipe Variations
- Cinnamon Apple. Slice or dice a firm apple (like Honeycrisp or Pink Lady) and add it to the casserole dish with the bread. The apples will bake up nice and tender along with the French toast.
- Chocolate Chip. Before adding the cinnamon sugar, scatter chocolate chips on top of the French toast for a little extra decadence.
- Banana Nut. Top the French toast with sliced bananas and candied pecans.
- Raisin Bread. Buy a loaf of unsliced raisin bread from the bakery and use that instead of French bread or sourdough.
Storage Tips
- To Store. Baked French toast will be kept in an airtight container in the refrigerator for up to 3 days.
- To Reheat. Pop your French toast in the microwave to reheat it quickly, or place it in a 350-degree F oven to restore the crispiness of the top and edges.
- To Freeze. Wrap the baked French toast in the baking pan, or transfer leftovers to an airtight container or freezer bag. Store for up to 3 months, then thaw in the refrigerator before reheating according to the directions above.
What to Serve with Baked French Toast
- Bacon. If you’ve got a double oven, make a batch of Baked Bacon while your French toast cooks. If not, try my Air Fryer Bacon!
- Fruit. Feeling ambitious? Make a bowl of Fruit Salad to serve alongside your French toast. Or, just buy some cut fresh fruit from the grocery store.
- Eggs. Add some protein to your breakfast with Instant Pot Boiled Eggs or scrambled eggs.
- Yogurt. Serve your baked French toast with a dollop of vanilla Greek yogurt or skyr on top, or whip it into a Greek Yogurt Smoothie.
FREQUENTLY ASKED QUESTIONS (FAQ’s)
1. Why Is My Baked French Toast Soggy?
Using sliced sandwich bread or cutting your bread cubes too small are two common reasons your baked French toast might be soggy. You may also have a low bread-to-custard ratio; make sure the loaf of bread you use weighs about a pound.
2. Do You Have to Dry Out Bread for French Toast?
It’s up to you! If you prefer a firmer French toast, you can dry out the bread or use day-old bread for this recipe. Like your French toast on the softer side? Then use fresh bread.
3. What Is the Best Bread to Use for Baked French Toast?
Because baked French toast spends more time soaking up the custard, I find that sturdy bread works best. For this recipe, I use French bread or sourdough, but rustic country bread would work well too. Basically, if you think it will fall apart while soaking in the egg mixture, it’s not a good idea for baked French toast.
