Baked French Toast (1 Hour)

Before the Chiplet, we definitely started doing brunch more often. K runs everyday, and he doesn’t eat before his workout so is ready for a nice breakfast in the late morning. The Fudgelet and I will eat breakfast before my workout (where he often joins me) and then are ready for lunch in the late morning. Since our breakfasts are usually simple, we are fine with anything for lunch from burgers to scrambled eggs.

Obviously, going out for meals is a bit tricky again with a new baby, so in the meantime, it is nice to have simple brunch-appropriate dishes for home. This is a great dish that is ready in about an hour, not requiring much hands on time or an overnight chill. I used brioche bread from Trader Joe’s which is a favorite because of its taste and how easily we can get it. I’d recommend a bread that has thick slices and a more dense texture to stand up to the custard.

One of my favorite parts of this was how crunchy the top gets, with the soft interior. I like contrasting textures with my meals, especially in something like a casserole.

I hope you give this a try!

Directions for Baked French Toast

  • About 1/2 a loaf of brioche or other soft, thick bread torn up into bite-sized pieces (enough to mostly fill an 8×8 casserole dish)
  • 1.5 cups milk
  • 4 eggs
  • 1 Tablespoon vanilla extract
  • 1/2 cup brown sugar, divided
  • 3 Tablespoons butter or alternative
  • 1/4 cup flour
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Preheat the oven to 350 degrees F. Spray your baking dish and fill it almost to the top with the torn bread pieces. In a medium bowl, whisk together the milk, eggs, vanilla, and 1/4 cup of the brown sugar. When combined, pour over the bread, using a spoon to make sure all of the bread pieces are saturated.

In a small bowl, use your fingers or a pastry cutter to combine the butter, remaining 1/4 cup of brown sugar, flour, salt, cinnamon, and nutmeg until well-combined. Sprinkle on top of the bread.

Place in the oven for about 40 minutes. The temperature of the baked dish should reach at least 160 degrees F. If the topping is not browning enough for you, you can increase the temperature of the oven to 425 degrees F and bake until it is browned.

The inside should remain custard-like.

Directions for Baked French Toast (without pictures)

  • About 1/2 a loaf of brioche or other soft, thick bread torn up into bite-sized pieces (enough to mostly fill an 8×8 casserole dish)
  • 1.5 cups milk
  • 4 eggs
  • 1 Tablespoon vanilla extract
  • 1/2 cup brown sugar, divided
  • 3 Tablespoons butter or alternative
  • 1/4 cup flour
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Preheat the oven to 350 degrees F. Spray your baking dish and fill it almost to the top with the torn bread pieces. In a medium bowl, whisk together the milk, eggs, vanilla, and 1/4 cup of the brown sugar. When combined, pour over the bread, using a spoon to make sure all of the bread pieces are saturated.

In a small bowl, use your fingers or a pastry cutter to combine the butter, remaining 1/4 cup of brown sugar, flour, salt, cinnamon, and nutmeg until well-combined. Sprinkle on top of the bread.

Place in the oven for about 40 minutes. The temperature of the baked dish should reach at least 160 degrees F. If the topping is not browning enough for you, you can increase the temperature of the oven to 425 degrees F and bake until it is browned. The inside should remain custard-like.

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