baked french toast
This Baked French Toast recipe is a delicious and easy way to serve a breakfast favorite for a crowd. It’s perfect for brunch or special occasions, allowing you to prepare it in advance and then bake it to golden perfection.
Equipment
- 1 9x13-inch baking dish
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 aluminum foil
Ingredients
- 1 loaf thick-cut bread (about 16 oz, such as challah or brioche)
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (melted)
- to taste powdered sugar (for dusting, optional)
- to serve maple syrup (for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the bread into thick slices (about 1 inch each) and arrange them in the baking dish, overlapping slightly.
- In a mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Pour the egg mixture evenly over the bread slices in the baking dish. Use a spatula to gently press down on the bread to help it absorb the mixture.
- Drizzle the melted butter over the top of the bread.
- Cover the baking dish with aluminum foil and let it sit at room temperature for about 30 minutes or refrigerate it overnight for a make-ahead option.
- Bake the covered French toast for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until golden brown and set in the middle.
- Allow it to cool for a few minutes before slicing. Dust with powdered sugar if desired and serve warm with maple syrup.
Notes
Feel free to customize your baked French toast by adding ingredients such as sliced fruits (like bananas or berries) or nuts for extra flavor and texture.
This dish can also be made gluten-free by using gluten-free bread.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.