On
this morning’s Food Network episode, I make (among other things) this
beautiful, simple, glorious, easy, delectable, scrumptious, heavenly
baked French toast, which I served with syrup and blueberries to my
daughter and her four friends. The girls absolutely loved it—between the
six of us, we nearly polished off the whole pan—and it’s always one of
my favorite things to make for breakfast, particularly when I have
visitors. (I think I’ve made it for four or five groups that have come
to stay at the Lodge this summer.) The great thing about baked French
toast is that you can make it on the spot and bake it right away…OR
assemble it the night before and let it sit and get even more luscious
in the fridge overnight. You can leave it plain like this, or you can
mix blueberries or other fruit in with all the bread.
It’s fabulosity in a baking dish. So simple, so wonderful.
Have I used enough adjectives today?
I
originally posted the step-by-step recipe here back in 2010, and the
printable below has just a couple of tiny, inconsequential changes. If
you’d like to see the four thousand step-by-step photos of the recipe,
here ’tis!
Cinnamon Baked French Toast – Yum!
Here’s the handy dandy printable. Enjoy, guys!
Recipe
Baked French Toast
- Prep Time:
- 15 Minutes
- Difficulty:
- Easy
- Cook Time:
- 1 Hours
- Servings:
- 8 Servings
- FRENCH TOAST
- Butter, For Greasing
- 1 loaf Crusty Sourdough Or French Bread
- 8 whole Eggs
- 2 cups Whole Milk
- 1/2 cup Heavy Cream
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 2 Tablespoons Vanilla Extract
- Topping
- 1/2 cup Flour
- 1/2 cup Firmly Packed Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- Freshly Grated Nutmeg (optional)
- 1 stick Cold Butter, Cut Into Pieces
- Warm Syrup, For Serving
- Butter, For Serving
- 1 cup Fresh Blueberries, For Serving
For the French toast: Grease the baking pan with butter. Tear the
bread into chunks, or cut into cubes, and evenly distribute in the pan.
Crack the eggs in a big bowl. Whisk together the eggs, milk, cream,
granulated sugar, brown sugar and vanilla. Pour evenly over the bread.
Cover the pan tightly and store in the fridge until needed (overnight
preferably). Or you can make it and bake it right away---delicious no
matter what!
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
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