What better way to start your weekend with some warm baked french toast! I hate sitting around the stove flipping pieces of french toast and then trying to keep them warm for the family to eat together. Baked french toast is a way to serve it all at once and get that same great french toast flavor with half the work!
This is a great recipe to use any kind of leftover bread you have on hand. I had half a loaf of sourdough that was a few days old and it was perfect for this recipe! If the bread is a little stale it will soak up all that delicious custard much better!
So let’s talk custard. This is super simple and I bet you already have all these ingredients on hand. In a large bowl you’ll mix some eggs, milk, maple syrup, cinnamon and vanilla extract. If you don’t have maple syrup, you can use some regular sugar to sweeten it up.
You’ll cut the bread into small pieces and layer it into a baking dish. Then just pour the custard over and let it sit to soak up. You can make this the night before and let it sit in the fridge overnight and easily bake it up in the morning, or you can just let it sit for about 10 minutes before popping in the oven.
Here is the recipe below! I hope you enjoy it as much as I do!
Baked French Toast
- 6-8 cups bread cut into chunks
- 4 eggs
- 1 ½ cups milk
- 2 TBSP maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 TBSP coconut sugar (optional)
If making immediately, preheat the oven to 350°F.
Place cut up bread cubes into a baking dish layering it until all the bread is used.
In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract and ground cinnamon. Pour over the bread and press down to make sure all the bread is soaking up the liquid.
If doing this the night before, pop in the fridge. If baking now, let sit for about 10 minutes then sprinkle the top with the coconut sugar, cover with foil and the pop in the preheated oven for 30 minutes. After 30 minutes, take the foil off and cook for another 15 until the custard is set and the top is lightly golden brown. Serve with warm maple syrup and a dusting of powdered sugar!
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