Baked French Toast
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My mom started making this baked french toast recipe for my friends and I in high school but the treat carried right over into college and post-graduation. Because it’s made in a casserole style, it’s such a great dish to make for a larger group of people for breakfast.
Whenever my family would come visit me in California while I was in college mom would use the little kitchenette in her hotel room to make this and have it ready for us for breakfast in the morning… or as a late night snack if we came home hungry after a night of drinking.
Baked French Toast
Table of contents
Key Ingredients in This Recipe
- Italian sandwich bread – This recipe calls for Italian sliced white sandwich bread with is torn into chunks and tossed in the custard before it’s baked. Another white sandwich bread can be substituted though I like the light consistency of this one.
- Brown sugar – I use light brown sugar in this recipe which refers to the amount of molasses in the sugar. Light brown sugar contains about 3.5% molasses. Be sure to tightly pack brown sugar in a measuring cup to get an accurate measurement.
- Eggs – The eggs are mixed with the half and half to create a custard which is poured over the bread in this recipe.
How to Make Baked French Toast
- Break bread into pieces. Preheat the oven to 350°F (180ºC). Spray bottom of 9 x 13” pan with cooking spray. Break up bread into pieces and layer it in the pan.
- Make the custard. In a bowl whisk together eggs, half and half, 1 teaspoon of the brown sugar and the vanilla.
- Toss the bread in the custard. Pour the mixture over the bread and toss lightly to coat the bread.
- Make brown sugar topping and drizzle over bread. Melt butter in a small mixing bowl and mix in the remaining brown sugar and ½ cup of the maple syrup, then spread evenly over the top of the bread.
- Bake. Bake until golden brown on top, about 30 to 35 minutes.
- Serve. To serve, scoop into bowls and top with the remaining maple syrup.
How to Prepare This Oven Baked French Toast Ahead of Time
The bread can be topped with the custard mixture ahead of time and refrigerated until ready to bake (up to overnight). This lets the mixture seep into the bread. When serving a crowd this is a great one to prep ahead of time then bake just before serving.
Other Recipes to Try
If you enjoy this oven baked French toast recipe, I recommend checking out some of these:
- Brioche French Toast Recipe with Mixed Berries
- Grilled Peaches and Cream Challah French Toast
- Crispy Cornflake French Toast
Baked French Toast
Ingredients:
- Vegetable oil cooking spray
- 1 loaf Italian white sandwich bread (should be sliced into about ½" slices)
- 8 large eggs
- 1 ½ cups half & half
- ¾ packed cup light brown sugar, divided
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter
- 1 cup maple syrup, divided
Instructions:
- Preheat the oven to 350°F (180ºC). Spray bottom of 9 x 13” pan with cooking spray. Break up bread into pieces and layer it in the pan.
- In a bowl whisk together eggs, half and half, 1 teaspoon of the brown sugar and the vanilla.
- Pour the mixture over the bread and toss lightly to coat the bread.
- Melt butter in a small mixing bowl and mix in the remaining brown sugar and ½ cup of the maple syrup, then spread evenly over the top of the bread.
- Bake until golden brown on top, about 30 to 35 minutes.
- To serve, scoop into bowls and top with the remaining maple syrup.
Notes:
DID YOU MAKE THIS?
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Made this for Mother’s Day and it was absolutely delicious! Your recipe was very easy to follow and we couldn’t have been happier with the result. Can’t wait to make more of your dishes!