Baked French Toast

Baked French Toast

by Julie
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Baked French Toast…one of the top recipes from the old blog.

I just checked the first time I ever used this recipe, and it was in 2011.  Ten years ago!  Wow!

And guess what….my kids still request this for family gatherings and holiday breakfasts.  Now that many of my children are adults, they are often asking me for this recipe.  So it’s time to put it here on this blog so I can refer them here!

Baked French Toast is a recipe from The Pioneer Woman.  I originally found it on her website and thought it sounded incredibly delicious.  Obviously, since we are still making it, it is.  And this is the original photo that I used on that recipe post from way back, too.  I didn’t think the photo was all that great; I snapped it in a hurry.  But I think the reason this recipe ended up with millions of views is because of this photo.

I mean, look at it!  You can see all the nooks and crannies and how the glaze settles into them.  You can almost taste and smell that streusel-y top.

A Few Important Notes

To have a successful experience, you MUST use a dense bread.  Super spongy sandwich bread will not cut it.  You’ll have a soggy mess.  I highly recommend the bread listed in the recipe.

Although you can serve this with maple syrup, we usually use a simple glaze made with milk and powdered sugar.  If you’re feeling really decadent, make some Buttermilk Syrup and use that.  Heaven!

I never buy brown sugar anymore because I can easily make it using regular sugar and molasses.  So, if you’ve run out of brown sugar and have sugar and molasses on hand (what good Southern woman doesn’t have molasses on hand, I ask you?):  mix 1/2 Tbsp. molasses with 1/2 cup sugar and blend with a fork until well mixed.

You can back this for less time if you like it softer and more custard like, but I love how the top gets crispy when it’s baked for the full hour.  One hour in my 350-degree oven is just right.  If your oven runs hot, just cover the dish with foil for the last 15 minutes or so if you notice it getting too brown.

Serve it as the main breakfast dish in 12 servings, or use it as a sweeter side in 24 servings.

If you don’t have a pastry cutter, use two table knives to cut in the butter.  DON’T use a fork because it will be a mess.

Baked French Toast

Baked French Toast...one of the top recipes from the old blog.
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Ingredients
  • Ingredients:
  • 1 loaf sourdough bread (I used Pepperidge Farm, 1.5 pound loaf)
  • 8 eggs
  • 2 cups milk (I used 1%)
  • 1/2 cup heavy cream
  • 3/4 cup sugar
  • 2 Tbsp. vanilla
  • Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 stick cold butter, cut into pieces (1/4 lb.)
Directions
Step 1
Grease a 9 x 13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.
Step 2
Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (I put mine in overnight….it was about 12 hours).
Step 3
In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub). Place in a ziploc bag and put in fridge.
Step 4
When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).

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