Return to Content

Baked French Toast

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

Yield: 8 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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


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

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

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