Tuesday, October 16, 2012

Baked French Toast

I found this recipe at allrecipes.com. and we were pleased with it.
(Although I changed the recipe a bit. I used  used 3/4 cup skim milk and 3/4 cup half and half cream. I also simply did not add the 3 tablespoons of light corn syrup).

What I like about this recipes is that I can prepare it at night, wake up the next day, put it in the oven and have a hot breakfast ready for my children.

Baked French Toast
  • 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
  • 8 eggs
  • 2 cups milk
  • 1 1/2 cups half-and-half cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup butter
  • 1 1/3 cups brown sugar
  • 3 tablespoons light corn syrup


  1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
  2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
  3. Bake in preheated oven, uncovered, for 40 minutes. 

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