French Toast Bake

Name: French Toast Bake
Yield: 8-12 servings
Cuisine: American
Ingredients: 1 loaf bread (challah, brioche or French all work good); 8 large eggs; 2 cups whole milk; 1/2 cup half and half; 1/2 cup each brown sugar, granulated sugar; 1 tsp. each vanilla extract, ground cinnamon; Confectioners sugar, optional for serving; Maple syrup, optional for serving

Christina @cook_3000087

USA

This is a decadent recipe that you do the prep for the night before. All you'll have to do in the morning is bake it.

Christina @cook_3000087

USA

This is a decadent recipe that you do the prep for the night before. All you'll have to do in the morning is bake it.

Saved

Ingredients

8-12 servings

1 loafbread (challah, brioche or French all work good)
8large eggs
2 cupswhole milk
1/2 cuphalf and half
1/2 cupeach brown sugar, granulated sugar
1 tsp.each vanilla extract, ground cinnamon
Confectioners sugar, optional for serving
Maple syrup, optional for serving

Saved

Steps

1

Grease a 9x13" baking pan. Tear the loaf of bread into small chunks and scatter them into the pan. In a large bowl, whisk together the eggs, milk, half & half, sugars, vanilla and cinnamon until well combined. Pour the egg mixture evenly over the top of the bread chunks. Then cover it and place it in the fridge overnight.
2

In the morning, preheat the oven to 350°F. Let the pan sit out at room temperature while the oven heats up. Bake it covered for 30 minutes, then remove the covering and bake for an additional 20-25 minutes, until the center is set and cooked through. If you'd like, you can dust some powered sugar over it before slicing it into squares and serving.
3

If you have leftovers, they will reheat really well. Just bake how much you want to reheat at 350°F for 10 or so minutes.

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Cooksnaps

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Christina @cook_3000087

on May 18, 2019 11:50

USA

I love to bake and to try out new recipes! I'm always on the lookout for simple dinners for busy weeknights. A lot of the recipes I post on here are ones I've found on Pinterest or from different bloggers, and that I've tried and really enjoyed, but I always reference to where I got the recipe from in the recipe description and the pictures are my own. If there's no source listed, then it's a rare recipe that I came up with. I have two wonderful kids and I hope to pass on my love of cooking and baking to them.