Wednesday, March 14, 2012

Baked French Toast

Baked French ToastBaked French toast is so easy to prepare the night before, and you've never had moister, fluffier results! Serve this French toast with your favorite syrup and orange wedges or other fresh fruit

Baked French Toast Image 
© Diana Rattray





  • 1 loaf French bread, about 1 pound
  • 8 large eggs
  • 3 1/2 cups whole milk
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • pinch salt
  • ***Streusel Topping***
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/2 teaspoon ground cinnamon
  • pinch salt
  • 4 tablespoons softened butter
  • 1/2 cup chopped pecans, optional


Grease a 9x13-inch baking pan. Slice bread into 1-inch slices, about 18 to 20 slices. Arrange bread slices in the baking pan, arranging a second layer overlapping the first.
Whisk together the eggs with milk, 1/4 cup brown sugar, vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt. Feel free to use a blender for the milk mixture.
Pour the milk mixture over the bread, pressing the bread down lightly all over to be sure it will soak up the milk mixture. Cover the pan with foil or plastic wrap and refrigerate overnight.
Preheat oven to 350°.
In a bowl, combine 1/2 cup brown sugar with the flour, 1/2 teaspoon cinnamon, pinch salt, and 4 tablespoons butter. Blend well. Add pecans, if using. Sprinkle over the soaked bread and bake for about 25 to 35 minutes, until nicely browned.
Serves 8 to 10.


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