Daily Recipe: Baked French Toast
We’re sticking with the breakfast themes because we can. And nothing says breakfast like french toast.
We have some seriously crafty people working here, so when one of our team members was handed a bunch of bread she decided to create this delicious baked french toast as an in.store breakfast option.
It’s been tested and approved by the staff, and is best served with warm maple syrup. We wanted to offer up the recipe so if you get a taste of it and want more (which you will), you’ll know how to make it at home.
What makes baked french toast a little different is that you assemble it the night before and let is soak up all the goodness overnight. This ups the flavor of the dish and leaves you with a recipe that will have you licking the plate clean. Literally.
Baked French Toast
From: The Pioneer Woman
- Butter, for greasing
- 1 loaf crusty sourdough or french bread
- 8 whole eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 Tbsp vanilla extract
- 1/2 cup flour
- 1/2 cup firmly packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- Freshly grated nutmeg, optional
- 1 stick cold butter, cut into pieces
- Warm syrup, for serving
For the french toast, grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away.
For the topping: mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
Scoop out individual portions, top with butter and drizzle with maple syrup.