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Baked French Toast

Baked French Toast
15 votes, 4.67 avg. rating (92% score)
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Yield: Serves 4-6

This recipe for baked french toast is perfect when you're expecting morning guests. Assemble it the night before and then pop it into the oven when they arrive.

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baked french toast


  • 4 slices white bread sliced 1 inch thick
  • 6 large eggs
  • 1-1/2 cups milk
  • 1 cup light cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup butter or margarine, softened
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon light corn syrup
  • maple syrup


Butter a 9-inch square baking pan. Arrange bread slices overlapping, to fill pan completely. In medium bowl combine eggs, milk, cream, vanilla, cinnamon, and nutmeg; mix well. Pour over bread slices. Cover and refrigerate overnight.

In the morning: Preheat oven to 350 degrees F. In small bowl combine butter, brown sugar, and corn syrup, mixing well. Spread mixture evenly over the bread. Bake 45 to 60 minutes or until puffed and golden brown. Serve with maple syrup.
Updated Sunday, April 21st, 2002

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5 Responses to Baked French Toast

  1. Anonymous February 21, 2003 at 12:50 pm #

    This is a great treat. The daycare children really loved it.

  2. Anonymous December 2, 2004 at 3:06 pm #

    Outstanding recipe. I had it at the Greenfield Inn, near Keene, A very well know B&B. Just the best food ever..

  3. Lynn Cease November 27, 2006 at 7:28 am #

    We double this recipe and serve it Christmas mornings. It really is very convenient making it the night before. We suggest setting it out in the morning about 30 minutes prior to baking. By the time everyone is up and moving breakfast will be ready in a flash. We also heat up the maple syrup on the stove the last 5 minutes of baking. Yum! We love this recipe.

  4. Lynn Cease November 27, 2006 at 7:37 am #

    I make this recipe up on Thanksgiving and Christmas Eves and the family just loves it. Although I have changed a few things. We substitite day-old French bread, sliced 1-1/2 inch thick, for the white bread. The French bread puffs up by the time you take it out of the refrigerator in the morning. I also set the pan out about 30 minutes prior to baking. Yum!!

  5. Anonymous December 19, 2006 at 2:42 am #


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