The Pioneer Woman Tasty Kitchen
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Baked French Toast

4.89 Mitt(s) 28 Rating(s)28 votes, average: 4.89 out of 528 votes, average: 4.89 out of 528 votes, average: 4.89 out of 528 votes, average: 4.89 out of 528 votes, average: 4.89 out of 5

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Level: Easy

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Description

Scrumptious. And not low calorie.

Ingredients

  • FOR THE FRENCH TOAST:
  • 1 loaf Crusty Sourdough Or French Bread
  • 8 whole Eggs
  • 2 cups Whole Milk
  • ½ cups Whipping (heavy) Cream
  • ¾ cups Sugar
  • 2 Tablespoons Vanilla Extract
  • FOR THE TOPPING:
  • ½ cups All-purpose Flour
  • ½ cups Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Salt
  • 1 pinch Nutmeg (optional)
  • 1 stick Cold Butter, Cut Into Pieces
  • Fresh Fruit (optional)

Preparation

Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you’re ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup.

15 Comments

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grace on 4.19.2013

Hi Ree, when I read the recipe, it says to preheat the oven, and then take the Dish out of the oven, and then add the crumb mixture?, I’ve made this before, but I put the crumb mixture on after I took it out of the Fridge? and then baked it all together?, just wondering if it’s a typo?.. love this! and just prepared it for tomorrow’s breakfast!

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3hungryboysmama on 6.15.2011

OH MY ‘LANTA! I cannot wait to try this out this Sunday. Some people go to church, I make breakfast for all of my boys, lounge in my pj’s, read the paper w/ my husband with a warm cup of coffee in my hand. It’s as close to heaven that I can think of…until I saw this recipe. I think it will get me one step closer!

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jquest619 on 12.29.2010

Made this and my brunch guests loved it :)

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abbygammage on 12.4.2010

I made this today! I would highly recommend it! It would be a great addition to Christmas Brunch!

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supergirl17 on 11.14.2010

my family loved this. i made it this morning and now i’m taking some to my mom and dad because i made way too much. yummy!!!

28 Reviews

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Shawna C on 6.20.2016

Used a crusty day-old Italian loaf, added a pinch of salt and some cinnamon to the egg mix and added an extra teaspoon of cinnamon to the topping (What can I say? I love cinnamon!), and put a layer of diced, peeled apples between topping and bread layer. The bread layer soaked overnight, total baking time was 50 mins. It was served with real maple syrup, but not butter. It was a huge hit: nice and spongy and eggy and cinnamon-y! It also retained heat very well so second and third helpings were still hot. I will be keeping this on file for family and pot-luck brunches, and maybe switching up the fruit to try a new version next time.

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mamere94 on 1.5.2013

Modifications: cut the toast sugar down to a scant 1/2 cup, used 2% milk instead of whole, added an extra tablespoon vanilla, reduced the topping butter by half, mixed cinnamon and nutmeg into the egg mixture as well as the cinnamon in the topping, and I diced one apple and sprinkled it over the top before the topping. In retrospect, that would have worked better to mix into the bread not just on top. Verdict? LOVED it. I’ve made a couple baked toast things before and not been excited. This one rocked!

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Evie on 12.28.2012

This was delicious! I didn’t make it with the sugar topping though. Instead, I added cranberries (craisins) and chopped up apple to the pan with the bread and poured the egg mix over that. Also, since I was leaving out spices by omitting the topping – I added cinnamon and nutmeg to the egg mixture. After it had baked (half hour covered and then another 40 minutes uncovered), I drizzled a little bit of real maple syrup over it and let that soak in for a few minutes. YUM!

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Stacy Makes Cents on 11.18.2012

This is the best french toast casserole EVER!!!!

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JoLynnH on 6.18.2012

I made this over the weekend for our family and a guest and it was delicious! I have already decided to use it again while on vacation w/family later this summer. Love that it can be prepared ahead of time for a large crowd and that it lends itself to adjustments (i.e., bread type, fruit additions). So glad I found this recipe. Thank you for posting!

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