Oh boys and girls! Do I have a treat for you! My lovely contributor Laura has sent along another recipe her family loves and this is one that I am dying to try. If you don’t know by now, I love a simple recipe with a delicious result and this one fits that description perfectly. This recipe would be perfect for Easter morning when the kids are going through their baskets; prepare it the night before, pop in the oven in the morning, and by the time they are done, breakfast will be ready!
Baked French Toast
Ingredients
½ cup melted butter (1 stick)
1 cup packed light brown sugar
1 entire loaf (1 lb, 12 oz) Texas Toast
4 large eggs
1½ cup whole milk
1 TB vanilla extract
2 TB light brown sugar, mixed with 2 tsp cinnamon
Instructions
Place butter in a microwave safe bowl and microwave in 20 second increments, stirring in between, until melted. Add 1 cup brown sugar and stir until well incorporated Pour into bottom of a greased 9×13 pan, spreading mixture evenly.
Beat eggs, milk, and vanilla until incorporated. Set aside.
Lay a single layer of Texas Toast in pan, cutting pieces to fit if needed.
Spoon 1 cup of egg mixture over bread.
Sprinkle with half of the brown sugar/cinnamon mixture.
Repeat with second layer, using up the rest of egg mixture over that layer, and ending with a sprinkling of brown sugar/cinnamon mixture.
Cover tightly and chill overnight in fridge.
Bake at 350F for 40-45 minutes on lower middle rack — covered for the first 30 minutes, and uncovered after that.
https://www.tobethode.com/baked-french-toast-recipe/
Laura passed along a few tips for you as well. She states that if you cant find Texas toast just use 2 pieces of regular bread for each 1 piece of Texas toast. Also, if you don’t have time to chill overnight, make it a few hours ahead of time. She has made it this way a couple of times and it was just as good!
Have you ever made a breakfast that you prepared the night before? How do you like to eat your french toast?
Made this morning, followed all ingredients and steps. Toooooo much sugar. You definitely don’t want to serve this w maple syrup, you will keel over. My son, who LOVES sweets, took one bite and put down his fork immediately saying “this is too sweet. Ugh.” and did not finish it, which is unheard of in our family.
I also flipped the bread pieces during the bake, because the bottom was soggy when I checked it. I broiled the top for two minutes at the end of the bake, which helped to caramelize the sugar – but again this recipe could go for a fraction of sugar (also, a note to consider white sugar instead. Brown interacts differently than white sugar with melted butter and heat. In this case, the butter separated from the brown sugar soon after hitting the baking pan in Step 1, which I am not sure is quite what the recipe intends).
There was no need for that much butter, either. If you simply buttered the baking dish generously you would be fine. A stick of melted butter means the brown sugar is basically swimming in it.
I don’t think I will make this again. Most of my family and our guest chose not to eat it.
Would consider instead: Ina Garten’s “breakfast bread pudding” or Giada di Laurentis’ “baked french toast with blueberries” for a more successful outcome. Thank you anyway for the recipe though! Always appreciate it.
Its amazing and SO easy to make and my whole family loves it!!!
What a great idea!! My kids would love these, looks delicious!
What a perfect brunch dish! Pinning it to try later.