Baked French Toast

This sweet dish has the consistency of bread pudding but is acceptable to eat for breakfast drizzled (or drenched) in maple syrup.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 35

Servings

Calories 391kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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

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.

Nutrition