About two weeks ago I hosted a baby shower for a good friend of mine. Every time I have a large group of people for brunch I make at least these two things 1. Strata and 2. Baked French Toast. The Strata recipe I will share at a later time. But I do these things because you can prepare these things the night before, and the day off all you have to do it stick them in the oven in the same temperature and it works out great. Who wants to wake up at 6am on a weekend to start cooking breakfast for 20 people? The Baked French Toast is always a hit, everyone always wants something sweet during a brunch party.
The funny thing is that I had no idea what French toast was before I moved to the US (long time ago) and on top of that I hated sweet things for breakfast, sweet things were for dessert. But I changed pretty quickly, especially after my sister-in-law served this french toast one day for brunch. I have had many different kinds of French Toast and this is my favorite way of doing the French Toast and everyone loves it. Trust me, this is first thing that always goes during brunch.
Baked French Toast
Serves 8-10 | Prep Time: 15 minutes | Bake Time: 45 minutes
1 stick of butter
¾ cups of brown sugar
1 tsp cinnamon
1 loaf of cinnamon raisin bread
4 eggs beaten
1 ½ cup of half and halfIn a pan slowly melt the butter and add the brown sugar to it and then the cinnamon. Once all melted take the pan off the heat and add the half and half and then add the beaten eggs slowly. You do not want to have the egg curd if the liquid is too hot. Make sure you add the eggs slowly and stir the whole time.
Take a 9×13 inch pan. I use a glass pan and line the pan with sliced cinnamon raisin bread. Make this in two layers so it is ticker than just one slice. If your bread is not pre-cut cut the bread in 1 inch slices instead. Then take the whole mixture and pour it evenly over the bread. Cover the pan and let it sit in the refrigerator overnight.
Then bake in a pre-heated 350F degree oven for 35-45 minutes. Then remove the cover off the last 15 minutes to get a crispy top. Serve warm with maple syrup, whipped cream or fresh fruit.
stephen says
March 13, 2010 at 3:00 amThis looks like a really great recipe! I recently had the baked french toast at Geraldines Counter in columbia city (rainer valley) and it was heavenly. Most of their other choices are pretty amazing as well, but I’ll definetly have to try have to try my hand at this one for myself!
Delishhh replied: — March 13th, 2010 @ 1:22 pm
Stephen, I have never been to Gerldines Counter in Columbia i will have to try it out and let you know. But please do try out this recipe, it is my favorite Baked French Toast Recipe. Then let me know what you think.
Tiffany @ Savor Home says
May 18, 2011 at 1:12 pmMy dad is coming to visit me this weekend. This will be our Sunday morning breakfast…
Delishhh replied: — May 18th, 2011 @ 4:11 pm
Want to hear how it goes 🙂
foodwanderings says
May 18, 2011 at 4:40 pmLove this baked french toast version. Oh brown sugar is giving is a nice caramelization!
Amber | Bluebonnets & Brownies says
May 18, 2011 at 4:51 pmI *adore* baked french toast, and that is one gorgeous photo. It’s actually one of my favorite things to make for “brinner”. My British husband had never had “french” toast before either, but he thinks it’s pretty awesome.
Cookin' Canuck says
May 18, 2011 at 6:30 pmFrench toast is one of our favorite breakfasts, though I am always planning for it at the last minute. I really need to try your recipe and give myself a really easy weekend morning.
Nami @ Just One Cookbook says
May 18, 2011 at 8:33 pmSounds like I have to cook this one first. I don’t think I can wait to make the homemade cinnamon raisin bread (because I am not a baker…). Thank you for the recipe!
Renee @kudoskitchen says
May 19, 2011 at 1:53 pmThis looks like a real winner! Thanks for posting it!
stephanie says
May 19, 2011 at 1:54 pmYou had me at Cinnamon Raison. 🙂
Pam says
May 20, 2011 at 7:12 ammmm I just discovered baked french toast through Smitten Kitchen and her Creme Brulee french toast. I don’t think I want french toast any other way now 🙂
http://smittenkitchen.com/2011/05/creme-brulee-french-toasts/
Lana @ Never Enough Thyme says
May 20, 2011 at 11:41 amThis really looks delicious! We enjoy French toast here and I make it often. The cinnamon raisin bread would really be a fantastic twist on the classic.
dan says
June 7, 2011 at 5:53 pmlooks delicious. I’ve seen this done with a chocolate babka as well. yum.
Megan says
June 16, 2011 at 9:29 amGreat dish!!! I love those prepare the night before dishes. 🙂
Teryn says
September 17, 2011 at 2:24 pmAfter the dish has sat all night, should there still be liquid in the bottom of the dish?
Delishhh replied: — September 17th, 2011 @ 3:24 pm
Not too much since the bread should have sucked most of it, but some is totally ok and once you bake it the bread will make most of it disappear. If you are worried that it is too much you can always turn the bread around again in the dish.
Teryn replied: — September 17th, 2011 @ 3:41 pm
Thanks for your fast response. I actually made this dish for dinner. It only refrigerated through the day so I’m sure if it had been refrigerated over night all of the liquid would be gone. I decided to remove the bread from the original pan and baked for the remaining time. The dish turned out great.
Jessie says
May 8, 2012 at 5:26 amI too am not keen on overly sweet breakfasts. Although this does sound great and would be a great lunch!