Baked French Toast
Assemble ahead for stress-free brunch. Challah soaked in a simple egg-milk custard, baked 35-40 min at 350°F. Serve warm with maple syrup.
This is so easy to set up ahead of time so when entertaining for brunch, there is less work.
Submitted by: Toby from Milwaukee, WI
Yield: 8-10
- Assemble the casserole, cover, and refrigerate for several hours or overnight to save time on brunch day.
- Use challah or another rich, day-old bread so it soaks without falling apart; custard is 9 eggs to 6 cups milk.
- Bake at 350°F for 35 to 40 minutes until mostly set, then serve warm with maple syrup and optional fruit.
Spices
Featured in this Recipe
Preparation Instructions:
Butter an 11x15 Glass Baking Pan. Place bread into the pan. Beat eggs, milk, vanilla and cinnamon. Pour over the bread. Push bread down into the liquid. Cover and refrigerate for several hours or over-night.
Preheat oven to 350 degrees.
Bake 35-40 minutes or until a knife inserted into the center comes out wet but clear.
Cut into squares. Serve with warm maple syrup and butter.
thespicehouse.com
More About This Recipe
You can personalize this with frozen or fresh fruit of your choice.
Frequently Asked Questions
Can I prepare this baked French toast ahead of time?
Yes. Layer the bread, pour the egg and milk mixture over it, push the bread down, cover, and chill for several hours or overnight. Bake straight from the fridge; you may need an extra 5 to 10 minutes if very cold.
Which breads work best?
Challah or egg bread are ideal. Brioche, thick-sliced French bread, or other rich day-old loaves also work well. Avoid very thin or fresh, soft slices that will fall apart when soaked.
What is the custard ratio if I want to scale the recipe?
The recipe uses 9 eggs to 6 cups milk. That equals 3 eggs to 2 cups milk, or about 1 egg to two thirds cup milk. Keep spices and vanilla roughly proportional when scaling.
How do I know when the casserole is done baking?
Bake at 350°F for about 35 to 40 minutes. A knife inserted in the center should come out mostly clean or with just a few moist crumbs. The top should be golden and the custard set but still tender.
Can I add fresh or frozen fruit?
Yes. Fresh berries are great as a garnish after baking. If you stir frozen fruit into the casserole, toss it with a little flour or sugar first to reduce extra liquid and prevent sogginess.
How should I store or freeze leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. To freeze, cool completely, wrap portions tightly, and freeze up to 2 months. Reheat in a 350°F oven until warmed through or microwave for a quick option.
Can I make this dairy-free or vegan?
For dairy-free, use a full-fat plant milk like oat or almond and proceed the same way. For vegan, replace eggs with a commercial egg replacer or a blender of silken tofu plus a little plant milk for a custard-like texture. Expect a different texture from the classic version.
Any tips for flavor and serving?
Use double-strength vanilla or double the amount if using regular extract. Add Saigon cinnamon for warm spice. Serve warm with maple syrup, butter, fresh fruit, toasted nuts, or a dusting of powdered sugar.
Can I prepare this baked French toast ahead of time?
Yes. Layer the bread, pour the egg and milk mixture over it, push the bread down, cover, and chill for several hours or overnight. Bake straight from the fridge; you may need an extra 5 to 10 minutes if very cold.
Which breads work best?
Challah or egg bread are ideal. Brioche, thick-sliced French bread, or other rich day-old loaves also work well. Avoid very thin or fresh, soft slices that will fall apart when soaked.
What is the custard ratio if I want to scale the recipe?
The recipe uses 9 eggs to 6 cups milk. That equals 3 eggs to 2 cups milk, or about 1 egg to two thirds cup milk. Keep spices and vanilla roughly proportional when scaling.
How do I know when the casserole is done baking?
Bake at 350°F for about 35 to 40 minutes. A knife inserted in the center should come out mostly clean or with just a few moist crumbs. The top should be golden and the custard set but still tender.
Can I add fresh or frozen fruit?
Yes. Fresh berries are great as a garnish after baking. If you stir frozen fruit into the casserole, toss it with a little flour or sugar first to reduce extra liquid and prevent sogginess.
How should I store or freeze leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. To freeze, cool completely, wrap portions tightly, and freeze up to 2 months. Reheat in a 350°F oven until warmed through or microwave for a quick option.
Can I make this dairy-free or vegan?
For dairy-free, use a full-fat plant milk like oat or almond and proceed the same way. For vegan, replace eggs with a commercial egg replacer or a blender of silken tofu plus a little plant milk for a custard-like texture. Expect a different texture from the classic version.
Any tips for flavor and serving?
Use double-strength vanilla or double the amount if using regular extract. Add Saigon cinnamon for warm spice. Serve warm with maple syrup, butter, fresh fruit, toasted nuts, or a dusting of powdered sugar.
We are big fans of the Spice Shop. The flavors were delectable however I think the recipe needs to be kitchen tested as something is off in the recipe resulting in a big gloopy mess. Too much milk for the number of eggs. We had to remove each slice of bread and finish cooking the toast stove top even after 35 min in the oven. Maybe there is a typo and the milk should be considerably less?
Adding a dab of cream cheese to the top of each slice before baking is a nice touch….