Baked French Toast

If you are looking for a decadent breakfast with easy prep, look no further. This Baked French Toast tastes like French toast meets bread pudding.

The night before just make the bread mixture, cover and place in the refrigerator to set. I even made the topping and stored it in a Ziploc bag in the fridge too. The next morning all I had to do was cover the bread mixture with the sweet buttery topping and pop it in the oven.

This Baked French Toasts is a great option to serve several people. If you have company this would be  a great breakfast for you and your guests. However, don’t let that stop you from making this for a nice breakfast for a smaller group. Leftovers are just as good to enjoy the next day!

Print Recipe

Baked French Toast

Cinnamon French toast meets bread pudding with easy prep.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Breakfast

Servings: 12

Ingredients

• French Toast
• 1 loaf French bread
• 8 eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 T pure vanilla extract
• Topping
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar packed
• 1 t cinnamon
• 1/4 t salt
• 1/2 cup cold butter cut in pieces

Instructions

French Bread

• Grease a 9x13 baking dish with butter. Tear pieces or cut into cubes (roughly 1 inch) of the bread and evenly distribute in the prepared baking dish.
• In a large bowl, add the eggs and whisk. Add the milk, cream, and vanilla. Whisk together to combine. Pour over the bread pieces. Tightly cover and store in the refrigerator overnight.

Topping

• In a small bowl, add the flour, brown sugar, cinnamon, and salt. Stir to combine. Add the butter and break up with a fork or pastry cutter until the mixture looks like fine pebbles. Put the mixture in a Ziploc bag and store in the refrigerator.

Assemble

• Preheat oven to 350 degrees.
• Remove the French toast and topping from the refrigerator. Uncover the French toast and sprinkle the topping evenly over the French toast.
• Bake in the oven for 45 minutes to achieve and bread pudding texture. Bake for 1 hour for a firmer texture.
• Serve with maple syrup and enjoy!

Notes

Recipe Source: The Pioneer Woman