Recipe: Baked French Toast
Love french toast? Hate eating in shifts or eating a lukewarm breakfast? This recipe for baked french toast is here to save you! Try it…it’ll make a great father’s day treat!
Ingredients
- 1 loaf of artisan french bread (about 450g) – next time I’ll use two…I explain below
- 8 eggs 500ml of half and half
- a cup of milk
- 2 tablespoons of sugar
- 1/4 cup of brown sugar
- a tablespoon of cinnamon
- 1 teaspoon of nutmeg and all spice
- a tablespoon of vanilla
- salt
- butter for greasing your dish
Crumble
- 1/4 cup of brown sugar and white sugar
- a tablespoon of cinnamon
- 1 teaspoon of nutmeg and all spice
- 6 tablespoons of butter
- a cup of chopped pecans
First – get all of your ingredients together.
Mix Up
In a bowl, mix together the eggs, half and half, and the milk. Then, add in all the sugars, spice, the vanilla and a dash of salt.
Cut the bread up into little 1 inch squares – this is where I’d use 2 loaves of artisan french bread next time. The centre pieces in the bake weren’t as good as the ones with the crust. Next time, I’d just use the crust pieces. You try it out and decide what you like better!
Once the bread is all cut up, place in the well buttered baking dish and pour the egg and cream mixture over it. Mix around so it’s all covered. If you’re making it the day before, put it in the fridge covered with plastic wrap.
Time for the crumble. Mix all the crumble ingredients together, except for the pecans. Use a pastry cutter, or a fork, and ensure all is mixed well.
Bake Up
Once you’re ready to put it in the oven, top with the crumble and then the pecan pieces last. Bake at 375 degrees for 45-50 minutes. The top will get nice and crisp and the inside will be warm and tasty! Stick a toothpick in it to see if it’s done…did it come out clean? You’re good to go!
Be sure if it sat in the fridge over night, that you don’t put the glass dish right into the oven – it’ll crack. Let it sit at room temperature for about 20-30 minutes.
Eat Up
Looks good, right? Eat up – serve with agave syrup or maple syrup…whatever you usually eat french toast with!
It’s Sunday Funday – enjoy this awesome breakfast!
Recipe
Baked French Toast
Ingredients
- 1 loaf of artisan french bread about 450g - next time I'll use two...I explain below
- 8 eggs 500ml of half and half
- 1 cup of milk
- 2 tablespoons of sugar
- 1/4 cup of brown sugar
- 1 tablespoon of cinnamon
- 1 teaspoon of nutmeg and all spice
- 1 tablespoon of vanilla
- salt
- butter for greasing your dish
- Crumble
- 1/4 cup of brown sugar and white sugar
- tablespoon of cinnamon
- 1 teaspoon of nutmeg and all spice
- 6 tablespoons of butter
- 1 cup of chopped pecans
Instructions
- In a bowl, mix together the eggs, half and half, and the milk.
- Then, add in all the sugars, spice, the vanilla and a dash of salt.
- Cut the bread up into little 1 inch squares.
- Once the bread is all cut up, place in the well buttered baking dish and pour the egg and cream mixture over it. Mix around so it's all covered. If you're making it the day before, just put it in the fridge covered with plastic wrap.
- Mix all the crumble ingredients together, except for the pecans. Use a pastry cutter, or a fork, and ensure all is mixed well.
- Once you're ready to put it in the oven, top with the crumble and then the pecan pieces last. Bake at 375 degrees for 45-50 minutes. The top will get nice and crisp and the inside will be warm and tasty! Stick a toothpick in it to see if it's done...did it come out clean? You're good to go!
