Each and every person who tries the French Toast Bake raves about how huge and satisfying it is. It’s simple to prepare, tastes amazing, and always gets rave reviews from guests.
Among breakfast foods, this French toast bake is without equal. Simple preparation is only half the appeal; this is also quite tasty. It’s so delicious that a family of six wouldn’t have any leftovers even if you cooked a full 12 servings.
As it can be made ahead of time and reheated in the oven, this recipe is perfect for a weekend breakfast or any other time of the week. Adding brown sugar to cinnamon yields an indescribably delicious flavor. Nutmeg or cloves, instead of cinnamon, would have the same fantastic flavor.
Every cook should have this recipe in their back pocket. Why not use this as a special occasion to reward your loved ones?
This breakfast casserole has all the flavor and texture of traditional French toast with none of the hassle. Toast is made by soaking bread slices in an egg, milk, and spice mixture, arranging them in a baking dish, then baking the dish until the bread is golden brown and crispy on the exterior and soft and custardy on the inside.
Breads like brioche, challah, or French bread are perfect for French toast bake because they are dense and robust enough to resist becoming too soggy when soaked in an egg and milk combination.
It’s possible to add even more nuance and richness to the dish by seasoning the egg and milk mixture used to soak the bread with vanilla essence, cinnamon, nutmeg, or other spices.
Serve French toast bake as is or with your favorite toppings like fresh fruit, maple syrup, powdered sugar, whipped cream, etc. It’s an easy and tasty way to feed a large group during breakfast or brunch because it can be assembled the night before and baked in the morning.
For a bridal shower brunch last weekend, I baked French Toast Bake. I adore this dish since it is simple (Fia could make it on her own), cheap (the most expensive item was the Texas Toast, which cost only $2), and incredibly tasty. And because it’s prepared the night before, there’s no work involved on the day you eat it—ideal for a leisurely Sunday afternoon or brunch. In this recipe post, I’ll take you by the hand and walk you through the whole process from start to finish… I like to make my own adjustments, and when I don’t detail my process, people become upset. I’ll be making some changes to the recipe, and they’ll be in red.
Before I get started, I should mention that I was preparing a double batch (two 9-by-13-inch pans), thus the ingredients seen in the photos are doubled. The quantities given are for one baking dish (9 x 13). Greetings, and enjoy your meal!
Ingredients
½ cup melted butter (1 stick)
1 pound of light brown sugar, packed
1 fresh-sliced loaf of Texas toast (Not frozen)
Four jumbo eggs
1½ cup whole milk
A vanilla extract equal to 1 tablespoon
Two tablespoons of light brown sugar and two teaspoons of cinnamon
A finely ground sugar substitute
Genuine maple syrup, if you so choose
Step 1:
Melt butter in the microwave by placing it in a microwave-safe bowl. After the butter has melted, add a cup of brown sugar and mix until smooth. Spread this butter-sugar mixture evenly over the bottom of a 9-by-13-inch baking pan that has been oiled.
Step 2:
Combine the milk, eggs, and vanilla extract by beating them together until smooth.
Step 3:
Spread some butter in a baking dish, then arrange a layer of Texas toast on top. Evenly coat the bread with the egg mixture (about a cup), and then sprinkle with the brown sugar and cinnamon. Cover the cinnamon mixture with another layer of French toast and continue with the eggs and cinnamon mixture.
Step 4:
Put the pan in the fridge overnight with the lid on firmly.
Step 5:
Bake in the center to lower part of the oven for 40 to 45 minutes at 350 degrees Fahrenheit when serving as breakfast. Cover the pan for the first 30 minutes of baking and remove the lid for the remaining time.
Step 6:
After the French Toast is done, remove it from the oven and let it cool for a few minutes before topping it with powdered sugar. Top with real maple syrup if you like.