Baked French Toast

Learn how to make this delicious Baked French Toast, perfect for a simple and quick breakfast!

Yields1 Serving

Ingredients
 8 Eggs
 1 cup Milk
 1 cup Heavy Creamor half and half
  cup Brown Sugar
 1 tsp Salt
 1 lb of mixed breads
For Topping
 2 tbsp Butter
 ½ cup Apricot Preserve
Serve with
 Maple Syrup
 Whipped Cream
 Berries
 Banana
 Granola
 Chocolate Chips

1

Cut bread into 1” cubes.

2

Toast in oven at 325° to dry bread out, lightly toasting it (about 10-15 minutes)

3

Butter the bottom and sides of a 9×13-inch baking dish.

4

Whisk together whole eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, & salt.

5

Place toasted/dried bread (once cool) in baking dish and then cover with wet ingredients.

6

Push your bread down into the mixture, as you want the bread to absorb liquid. If you see dry bread and feel there is not enough liquid- scramble 1 additional egg with milk or heavy cream, and cover dry areas. Refrigerate covered for at least 2 hours, preferably overnight.

7

When ready to bake, preheat oven to 350° degrees. Top with apricot preserve and butter, sprinkle with brown sugar. Cover with parchment and foil, bake for 15 minutes.

8

Uncover. Bake until top is golden brown and crunchy, remove from the oven and rest for 10 more minutes. Serve with scrambled eggs, champagne mimosas and a lovely bar of yummy toppings!

Ingredients

Ingredients
 8 Eggs
 1 cup Milk
 1 cup Heavy Creamor half and half
  cup Brown Sugar
 1 tsp Salt
 1 lb of mixed breads
For Topping
 2 tbsp Butter
 ½ cup Apricot Preserve
Serve with
 Maple Syrup
 Whipped Cream
 Berries
 Banana
 Granola
 Chocolate Chips

Directions

1

Cut bread into 1” cubes.

2

Toast in oven at 325° to dry bread out, lightly toasting it (about 10-15 minutes)

3

Butter the bottom and sides of a 9×13-inch baking dish.

4

Whisk together whole eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, & salt.

5

Place toasted/dried bread (once cool) in baking dish and then cover with wet ingredients.

6

Push your bread down into the mixture, as you want the bread to absorb liquid. If you see dry bread and feel there is not enough liquid- scramble 1 additional egg with milk or heavy cream, and cover dry areas. Refrigerate covered for at least 2 hours, preferably overnight.

7

When ready to bake, preheat oven to 350° degrees. Top with apricot preserve and butter, sprinkle with brown sugar. Cover with parchment and foil, bake for 15 minutes.

8

Uncover. Bake until top is golden brown and crunchy, remove from the oven and rest for 10 more minutes. Serve with scrambled eggs, champagne mimosas and a lovely bar of yummy toppings!

Baked French Toast