Baked French toast: a decadent take on the breakfast classic

This baked French toast recipe will revolutionize your weekend breakfast routine

Baked French toast
(Image credit: Unsplash)

Introducing: your new favorite weekend breakfast. This baked French toast is a game-changer for those who can't resist the temptation of French toast on the weekend, but would like a prep-ahead version of the sweet breakfast treat. Not only is this version more hands-off, it's beyond yummy.

We love to serve it on holiday mornings since it has that special occasion feel thanks to a sweet, rich blend of pecans, cinnamon and vanilla. In fact, it could easily become a new holiday tradition for Christmas or Thanksgiving morning (especially on a year when you're welcoming overnight guests -- it's a guaranteed crowd pleaser).

If you're happening upon this recipe and you don't think you can wait a whole 24 hours to give it a go, note that you could technically whip up this breakfast the morning of if you're in a pinch. We recommend letting the bread mixture sit for at least an hour before baking. For next time, though, note that it's best when it's prepped the night before, and left in the fridge overnight. 

Scroll on for the how-to, and find more great recipes at our hub page. 

Baked French toast recipe

Ingredients:

  • Half a cup of brown sugar
  • Corn syrup, two tablespoons
  • half a cup of butter, plus a little extra for greasing
  • 1 1/2 cups whole milk
  • One teaspoon vanilla extract
  • Cinnamon
  • Six eggs
  • 12 slices of thick-cut white bread (Challah or French bread work well) 
  • One cup pecans

Method:

1. Grease a non-stick baking dish with a little butter.

2. Combine the butter, sugar, and corn syrup in a saucepan and gently heat up until the mixture begins to bubble. Pour the resulting hot mixture into the baking dish.

3. Sprinkle the pecans over the syrup mix and lay out half of bread slices on top. Stack the remaining slices on top of the ones that are soaking up the syrup mix.

4. Beat the eggs in a bowl and combine with the milk and vanilla extract. Pour over the bread. Cover and refrigerate overnight. 

5. The next morning, preheat the oven to 350°F and bake the bread for around 40 minutes, until golden. 

6. Serve with maple syrup, or whipped cream and fruit. 

Enjoy!