I tried making baked French toast once before, for Mother’s Day 2012. It did not go well. Instead of laying the bread flat, I stacked the slices. The problem was, the egg mixture didn’t reach the upper layer so half of the bread came out soggy and the other half like toast!
Fast forward 6 years later and we had some delicious baked French toast at our friends’ home. I asked for the recipe and did my own research. In the end, I combined two recipes and it came out great! I hope you enjoy it as much as we did!
Some notes: I froze the loaf of bread ahead of time and let it defrost over night. It worked!
You can probably make this recipe without the topping but I haven’t attempted it yet. The topping is too delicious to leave out!
The egg mixture and topping can be made ahead of time.
French Toast Ingredients
- 1 loaf French bread cut into cubes (approximately 1/2” per side)
- 8 eggs
- 2.5 cups whole milk
- 1/2 cup sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 stick of butter
- Grease a pretty 9×13 making dish (you will be serving the French toast in this dish) and dump the bread cubes in.
- Mix the remaining ingredients for the French toast and pour over the cubed bread. I stirred the bread with a spoon to ensure all of the cubes had been coated.
- Cover and refrigerate overnight.
- Combine the first 4 ingredients for the topping and gradually work the butter in until it resembles a coarse meal. This can be made in advance or morning of.
- In the morning, set the oven to 350 and sprinkle the topping over the soaked bread. Bake for one hour. Enjoy!