Description
This Baked French Toast recipe is a delightful twist on the classic breakfast favorite. It features slices of French bread soaked in a rich custard made from eggs, milk, vanilla, and brown sugar, then baked to perfection with a cinnamon-sugar topping. The result is a soft, custardy interior with a lightly browned surface that’s perfect for a weekend brunch or special occasion.
Ingredients
Scale
Bread and Butter
- 1 pound French bread loaf, cut into ½ to ¾-inch slices
- 2 to 3 tablespoons unsalted butter, for greasing the baking dish
Custard Mixture
- 1 ½ cups whole milk
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups light brown sugar, packed and divided (¾ cup mixed with the eggs and ½ cup for the cinnamon sugar topping)
Cinnamon Sugar Topping
- 1 tablespoon ground cinnamon
- ½ cup light brown sugar (included in above)
For Serving
- Powdered sugar, sifted
Instructions
- Dry the Bread: Arrange the bread slices in a single layer on a clean surface or cutting board and let them dry out for 30 to 60 minutes. This step ensures the bread absorbs the custard without becoming soggy.
- Prepare the Baking Dish: Generously grease a 9×13-inch baking dish with unsalted butter to prevent sticking and set it aside.
- Make the Custard: In a standard blender, combine the milk, eggs, ¾ cup brown sugar, and vanilla extract. Blend on high for 10-15 seconds until the mixture is smooth. Pour this custard into a shallow dish or bowl for dipping.
- Dip the Bread: Dip each slice of bread fully into the custard, ensuring all sides and the center absorb the mixture. Let excess drip off and place slices into the baking dish in a stacked layer, creating about 3 rows with approximately 6 slices each.
- Pour Remaining Custard: After all slices are dipped and arranged, pour any leftover custard evenly over the stacked bread to enhance moisture and flavor.
- Add Cinnamon Sugar Topping: Mix the remaining ½ cup brown sugar with 1 tablespoon ground cinnamon in a small bowl. Sprinkle this cinnamon sugar evenly over the top of the bread layers for a sweet, spiced crust.
- Refrigerate to Soak: Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for a minimum of 8 hours or overnight to let the bread soak and flavors meld.
- Bring to Room Temperature: Remove the dish from the refrigerator and allow it to sit at room temperature for 15-20 minutes before baking to ensure even cooking.
- Preheat Oven and Prepare for Baking: Preheat the oven to 350°F (175°C). If using plastic wrap, remove it and cover the dish tightly with aluminum foil.
- Bake Covered: Bake the french toast covered with foil for 20 minutes to set the custard gently.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 25-30 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean. For a softer crust, you can keep the foil on during the entire baking time.
- Cool and Serve: Let the baked french toast cool for 5-8 minutes in the dish, then dust with sifted powdered sugar before serving warm.
Notes
- Using slightly stale or dried-out bread helps it absorb the custard better without falling apart.
- You can substitute whole milk with half-and-half or cream for a richer custard.
- Make sure to tightly cover the dish during refrigeration and baking to prevent drying out.
- If you prefer a crispier crust, bake uncovered but watch carefully to avoid burning.
- This dish can be prepared the night before, making it ideal for stress-free morning meals.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
- Prep Time: 15 minutes (plus 30-60 minutes drying and 8+ hours soaking)
- Cook Time: 45-50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: baked french toast, overnight french toast, cinnamon sugar french toast, breakfast casserole, brunch recipe
