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Baked French Toast

by on August 18, 2012 in Breakfast August 18, 2012 Breakfast
4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Easy

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Description

Simple just doesn’t get any more delicious than this. The crustier the bread the better!

Ingredients

  • FRENCH TOAST
  • Butter, For Greasing
  • 1 loaf Crusty Sourdough Or French Bread
  • 8 whole Eggs
  • 2 cups Whole Milk
  • ½ cups Heavy Cream
  • ½ cups Sugar
  • ½ cups Brown Sugar
  • 2 Tablespoons Vanilla Extract
  • Topping
  • ½ cups Flour
  • ½ cups Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Salt
  • Freshly Grated Nutmeg (optional)
  • 1 stick Cold Butter, Cut Into Pieces
  • Warm Syrup, For Serving
  • Butter, For Serving
  • 1 cup Fresh Blueberries, For Serving

Preparation

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. 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—delicious no matter what!

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 warm pancake syrup and sprinkle with blueberries.

3 Comments

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Nikki Jones on 8.24.2014

I have made this recipe so often I have lost count! I gave this wonderful recipe a 5 mitt review already and wish I could give it more mitts and more reviews so people will try this recipe. I gave this recipe to a dear friend who is a Culinary Arts teacher who was teaching a unit on breads. She asked me if I knew of a recipe she could use in her class. I gave her this recipe (crediting Ree, of course) and the entire class LOVED it.

I must tell you a few things I have done a little different. I mix all my liquids in a large mixing bowl and add the cubed bread to the mixing bowl. I carefully fold to even coat all the bread cubes. I then set it aside for a few minutes and then carefully fold again. I do this one more time before evenly distributing the bread into the greased 9×13″ baking pan. And then, because I love cinnamon so much, I sprinkle more cinnamon over the top of the bread before covering and placing in the refrigerator. Oh, and I love using dark brown sugar through out the recipe. Love the extra love it give the Baked French Toast.

We love it cooked for an hour. Comes out beautifully firm and delicious. We have even had the recipe for tailgating at a football game. You should try this recipe….you won’t be disappointed!!!

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Carolyn on 5.19.2014

Another great one from Ree we loved it!

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basketbabe on 5.5.2014

The top was delicious but mine burned BADLY on the bottom!

6 Reviews

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Carolyn on 5.19.2014

We loved it so easy and good will make it again and again!

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Nikki Jones on 2.11.2014

I LOVE this recipe! My family requests it often. It is my 93 year old mother’s favorite meal. It is so easy to put together the night before, pop into the oven the next morning and enjoy an addictive, wonderful breakfast. Adding syrup is a personal preference. I will enjoy this recipe for years and see it becoming a family tradition.

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beegambino on 10.29.2012

Easy and delicious. We didn’t even add syrup because it was sweet enough with out it.

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Tammy Villard on 9.20.2012

Loved It!

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ConnerNJaker'sMom on 9.1.2012

Sorry, but this was great! My boys 1 1/2 and 4 1/2 ate more then their fair share. We put Ree’s favorite fruit on instead (banana’s). It was Delicious!

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