Return to Content

Baked French Toast

Baked French Toast
2 votes, 2.50 avg. rating (59% score)
by

Yield: 8 servings

Ingredients:

  • 1 loaf unsliced Italian bread, cut into 1-inch slices
  • 6 eggs or Egg Beaters
  • 2 cups milk
  • 1/4 cup sugar
  • 1 tablespoon pure almond extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • fruit, in season

Instructions:

Arrange bread slices in well-buttered baking dish. Beat eggs with milk, sugar, almond extract, and cinnamon. Pour over bread. Set in refrigerator overnight. Sprinkle fruit over bread the next morning (blueberries, strawberries, raspberries). Grate nutmeg over dish. Bake in a preheated 350 degrees oven for 50 minutes. Serve with warm maple syrup.
Updated Sunday, April 21st, 2002

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111