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Baked French Toast is one of my favorite things to serve when we have guests for breakfast or brunch or even when I want to serve something special for my family on the weekends or holidays.
As much as we love my regular French Toast recipe, I love the ease of this Baked French Toast even more. Within just a few minutes, I’ve whipped together the ingredients and have it in the refrigerator to work its magic overnight as the bread soaks up all that deliciousness. And since everything is prepared for you the night before, it makes mornings a breeze.
Well, in a “Mama, can I sleep five more minutes? Mama, where’s my favorite t-shirt? Mama, did you feed the fish last night? Mama, have you seen my jacket?” breezy sort of way.
You know what I mean.
But at least when I have this to pull out of the oven by the time everyone has gotten their showers, found their socks, fed the fish, and made it into the kitchen for breakfast, I feel like I’ve already soared over the morning’s first hurdles and am well on my way to showing the day who’s boss.
Which lasts all of about 10 minutes, but who’s counting.
In the past, I’ve made my Baked French Toast without a streusel topping, but I have to tell you – when I tasted my friend Ree’s Baked French Toast when I visited with her a while back, I knew the streusel topping was a must-have for Baked French Toast. It really just takes it to a whole new level.
Here’s the recipe. Trust me, this needs to be on your must-make list soon.
Baked French Toast Recipe
- 1 loaf sourdough bread cut into 1-inch pieces
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup half and half
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch of salt
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter diced
- confectioner's sugar for dusting, optional
- Spray a 13x9 baking dish with non-stick cooking spray or butter liberally. Add bread cubes to baking dish and distribute evenly.
- In a large bowl, whisk together eggs, milk, half and half, sugar, vanilla, cinnamon and pinch of salt. Pour over bread cubes. Press bread cubes into the baking dish to make sure they absorb custard. Cover baking dish tightly with plastic wrap and refrigerate overnight.
- In a small bowl, mix together ingredients for the streusel topping being sure to break up butter into small pieces. Cover tightly with plastic wrap and refrigerate overnight.
- When ready to bake, preheat oven to 350º F. Remove baking dish and streusel topping from the refrigerator. Sprinkle streusel topping liberally over the top of the French toast. Bake 45 minutes. Remove from the oven and allow to rest for about 3 minutes before serving. Dust with confectioner's sugar, if using, and serve with maple syrup.
What about this weekend?