Baked French Toast

I made this baked breakfast one day while I had company last weekend. It’s perfect for those weekends when guests are in town. It can be completely made the night before and just needs to go in the oven in the morning. By the time you are done showering and dressing, breakfast will be ready. And oh does it smell good while it’s cooking!

Baked French Toast

  • 1 loaf sourdough or french bread
  • 4 eggs, beaten
  • 1 c. milk
  • 1/2 c. heavy cream
  • 3/4 c. white sugar
  • 2 tbsp vanilla
  • 1 tsp cinnamon
  • 1/2 c. flour
  • 1/2 c. brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 stick butter

First cut bread into 1 inch squares. I usually just buy a loaf of sliced sourdough and then cut into squares. (You can skip this step if you like. My mom makes this and just leaves the bread sliced.)

Place bread into greased 8×8 baking dish.

In mixing bowl, combine eggs…

milk…

cream…

sugar…

vanilla…

and cinnamon.

Mix well.

Pour over bread, making sure to get all the pieces. Cover and refridgerate several hours or overnight.

In separate mixing bowl, combine flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly.

Place this into ziploc bag and stick it into the fridge too. In the morning take it all out of the fridge and allow it to warm up on the counter while the oven preheats to 350. Then top the bread with the crumb mixture.

Bake at 350 for 45 minutes (for a softer, bread pudding-like texture) up to 1 hour (for a firmer texture.)

Scoop a big helping out onto a plate and top with powdered sugar…

and syrup. Yummy!

This makes about 6 good sized servings as is. If you need more, just double the recipe and stick it in 9×13 dish. printable recipe…bakedfrenchtoast

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Comments

Baked French Toast — 3 Comments

  1. Pingback: flicker-doodles » Thanksgiving Recipes

    • I’ve never tried it in the crock pot, but it’s super easy to make. Why don’t you branch out a bit and try something that doesn’t go in the crock pot? This would be a good place to start!

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