This effortless Baked French Toast recipe is perfect for Sunday brunches and holiday get-togethers!
Pretty much every weekend, I make buttermilk pancakes for my kids. I guess you could say it’s a tradition. And I’m not talking about that Bisquick stuff—I’m a regular Martha Stewart with flapjacks. My kids could eat pancakes for every meal, but man, do I get bored of them. When I’m really not feeling it, I’ll whip up my personal favorite instead: this baked French toast.
I especially like baked French toast for holiday brunches and get-togethers. It’s not that labor-intensive, and it breathes new life into your stale bread. In fact, I’ll make this recipe with literally whatever bread I have on hand, so it’s usually a hodgepodge of sourdough, French baguette, and that whole wheat stuff my wife makes me eat.
The best part is, if your bread is thick enough, you can prep this French toast the night before. All you have to do is toss all the ingredients in a baking dish and let your oven do the rest!
The blend of eggs, milk, and cinnamon soaks into the bread, creating a luscious, custardy base. And don’t skimp on the vanilla (I usually add a dash more), because it really makes this dish! Once your oven dings, you’ll get a crispy-on-top, tender-in-the-middle French toast.
Is Baked French Toast Healthy?
Well, not exactly—or at all. Let’s just say, I don’t make baked French toast if I’m counting calories. This is a treat and should be treated as such! And you know what? It’s okay to treat yourself once in a while!
However, even I sometimes tweak my ingredients for this recipe. For example, I tend to swap out whole milk and heavy cream for almond or coconut milk since one of my kids is sensitive to dairy. I’ll also sometimes replace the brown sugar with a sugar alternative like monk fruit or coconut sugar.
Best French Bread Alternatives
If you want that beautiful golden color and slightly crisp top, you need the proper bread—and French bread like a baguette or pain de mie (French sandwich bread) usually does the trick. However, feel free to swap it out for other varieties that’ll soak up the custard just as easily.
My favorite pick is challah, a thick, eggy bread with a rich, buttery flavor. Sourdough is another solid pick and adds a slight tang from the fermentation. Whole wheat bread is good, too, if you’d prefer a hearty, nutritious option.
How to Make Ahead and Store
This is the perfect prep-ahead recipe! Simply prepare the French toast the night before, cover it, and refrigerate. Bake it the next day, and you’re good to go! Leftovers should stay fresh for up to 3 days in an airtight container in the fridge.
Serving Suggestions
When I’m serving this baked French toast for brunch, I go all out with my other dishes. I usually make a Broccoli Cheddar Quiche, however, I’m also partial to a Spinach Cheese Quiche, so I usually just bake both!
You’ll also want a plate piled high with Bacon and Sausages because it’s a nice savory contrast to the French toast. And with all this protein, you should probably even it out with some Roasted Potatoes and Asparagus.
Ingredients
- 1 loaf French bread sliced
- 8 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 2/3 cup brown sugar
- 1 1/2 tablespoons vanilla extract
- 1/2 teaspoon ground cinnamon
- Maple syrup for serving
- Fresh berries for serving
Instructions
- Grease a 9-inch x 13-inch baking dish with butter or cooking spray.
- Arrange the sliced bread in the greased baking dish.
- In a large bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla extract, and cinnamon until smooth.
- Pour the custard mixture evenly over the bread slices in the baking dish. Allow it to soak for at least 30 minutes, or covered overnight in the refrigerator.
- Preheat the oven to 350°F. Bake the soaked bread for 50 minutes or until the top is golden brown and the custard is set. Serve topped with fresh berries and maple syrup.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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