Baked French Toast Recipe
This Baked French Toast recipe features torn challah bread soaked in a rich custard of eggs, heavy cream, and milk, infused with vanilla and cinnamon, then baked until golden and tender. It’s an indulgent yet straightforward breakfast or brunch dish that serves six and pairs perfectly with a dusting of powdered sugar and warm maple syrup.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Total Time: 55-70 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 (16 ounce) loaf challah bread, torn into 1-inch pieces (about 8 cups)
- 6 eggs
- 1 cup heavy cream
- 1¾ cups whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
For Serving (Optional)
- 1 tablespoon powdered sugar
- ¾ cup maple syrup, warmed
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and position the oven rack in the center for even baking. Grease a 9 x 13-inch baking dish thoroughly with the unsalted butter to prevent sticking and promote a golden crust.
- Place the bread in the pan: Tear the challah bread into approximately 1-inch pieces, measuring about 8 cups, and spread them evenly across the greased baking dish, creating a uniform layer to soak up the custard.
- Make the egg mixture and bake: In a medium-sized bowl, whisk together the eggs, heavy cream, whole milk, vanilla extract, and ground cinnamon until the mixture is fully combined and smooth. Pour this custard evenly over the bread pieces in the dish, ensuring all pieces are well coated. Bake in the preheated oven for 45 to 60 minutes, or until the bread has absorbed the liquid and the top is beautifully browned and set.
- Serve: Once baked, allow the dish to cool slightly. If desired, sprinkle the top with powdered sugar for a touch of sweetness and serve warm with the warmed maple syrup on the side for drizzling.
Notes
- Using challah bread adds a rich, slightly sweet flavor to this dish, but brioche or other soft bread can be used as substitutes.
- For best results, tear the bread into uneven pieces to create varied texture and custard absorption.
- The baking time can vary slightly based on oven variations; check for a golden top and set custard consistency.
- For a dairy-free option, substitute heavy cream and milk with coconut milk or almond milk, but results may differ.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven or microwave.
Find it online: https://justsosavory.com/baked-french-toast-recipe/
