Comments on: Baked French Toast

By: Shawna C

Shawna C — Mon, 20 Jun 2016 14:24:07 +0000

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.

By: grace

grace — Sat, 20 Apr 2013 02:53:48 +0000

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!

By: mamere94

mamere94 — Sun, 06 Jan 2013 05:08:53 +0000

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!

By: Evie

Evie — Fri, 28 Dec 2012 12:50:28 +0000

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!

By: Stacy Makes Cents

Stacy Makes Cents — Sun, 18 Nov 2012 13:23:55 +0000

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

By: JoLynnH

JoLynnH — Mon, 18 Jun 2012 10:33:11 +0000

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!

By: Heather

Heather — Sat, 31 Mar 2012 19:25:04 +0000

So good! Use Challah bread, it makes this dish even better. And pecans if you can handle them… even more yummy!

By: carol

carol — Sun, 25 Sep 2011 17:50:27 +0000

WONDERFUL!!!! Made this for a church brunch. The pan was scraped clean. Blueberries on top and no need for syrup. Thank you!!!

By: Courtney Kolerich

Courtney Kolerich — Fri, 26 Aug 2011 02:09:06 +0000

I made this for Christmas morning last year and it was a hit with everyone. I wanted something that wouldn’t keep me slaving away in the kitchen all morning so I assembled it the night before, threw on the topping and some blueberries the next morning and popped it in the oven. Perfect with just butter and powdered sugar, you don’t even need syrup. Oh, and I used challah bread and it was delicious in this recipe!

By: Zeynep

Zeynep — Tue, 09 Aug 2011 17:56:33 +0000

Made this for a Sunday afternoon feast, then brought it to work the next day. I think my boss had 3 giant servings alone. Delicious!