Baked French Swirl Toast Recipe

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Most Helpful Positive Review

Nov 29, 2008

Great! My family loved it & was very easy. For my family's taste, I left out the cranberries & the rasins. Was still very good. Warms up very well, for the left overs

—bnelson

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Most Helpful Critical Review

Dec 25, 2008

I wanted to have it for Christmas morning but it was a disaster. I followed the recipe exactly as it is written. I baked it for 45 minutes and it was very mushy inside. I baked for an additional 30 minutes and it was still mushy. I turned on the convection for another 30 minutes and it was still mushy. I think if you use 2 cups of milk instead of 3 cups of milk it will cook in the middle. I was disappointed because I think this recipe has potential - if you cut down on the milk

—Melinda

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70 Ratings

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Dec 19, 2008

I made this for our Bowling League potluck and it came out beautifully. It was so easy to make - I made it the night before and then set it out early the next morning to cool off before baking. I used raisons since I didn't have any cranberrys. The dish is not too sweet so adding the maple syrup makes it perfect. The left overs were great the next day too. I plan to make this Christmas morning.

—Kimmy A

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Aug 30, 2011

I've always found that the longer you let french toast casserole sit, the better chances you have at it turning out. I made a few small changes: I used a can of fat free evaporated milk for most of the milk and then just adding additional regular milk up to three cups and instead of waiting to sprinkle the cinnamon-sugar over the top after baking, I did it after I poured the egg/milk mixture over the cubed bread. I also over-greased my baking dish REALLY well as I've learned from past experiances that french toast casseroles love to stick. This was a little mushy but for the most part, it was quite good. I warmed some homemade maple-vanilla syrup and we had that over the top. I'd make this again, though I think I might cut an egg out and some of the milk called for. I think it might be perfect then.

—Sarah Jo

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Dec 28, 2010

After reading a lot of the other reviews, I used less liquid and baked much longer than said at a higher temperature - it still ended up very mushy. Basically, this is a bread pudding recipe because that is the final texture. If you don't like bread pudding, don't make this recipe. If I were ever to make it again, I would use even less liquid, bake in a very shallow pan and spread it very thin across the bottom of the baking dish to force more of it to bake.

—scherry

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Dec 24, 2008

This couldn't have been any easier. I prepared it the night before and threw it in the oven when I woke up. When I brought it in for our breakfast pot luck it was still warm and was devoured! I got many requests for this recipe. It is a very impressive dish that takes little work!

—Bobo's Mama

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Apr 24, 2011

I've made this recipe a couple of tiimes and the first time I made it, it did not come out that well as many of the reviews have stated. However, I saw the potential in it and tweaked it until it came out great. I reduced the eggs to 5 and only used 2 cups of milk then let it bake for an hour at 350 degrees. Once it came out of the oven, I let it sit uncovered for another 20-25 minutes before I served it to allow the center to become a bit firmer. It came out amazing. Even my picky nephews loved it!!

—Monique E

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Oct 24, 2011

Based on the comments here, I reduced the milk (I used skim) to 2.5 cups. I baked it in a 9x13 dish, so it was shallow, soaked it overnight, then gave it a quick toss before baking to wet any bits that still looked dry. I had no trouble with mushiness at all. As some had mentioned blandness, I added extra cinnamon and a sprinkle of pecan chips. Easy, delicious and smelled great. I'll definitely make this again. Would be great with apples, berries or other fruit, too.

—vlynn

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Nutrition

Calories
392 kcal
20%

Carbohydrates
47.2 g
15%

Cholesterol
195 mg
65%

Fat
18.2 g
28%

Fiber
2.6 g
10%

Protein
11.5 g
23%

Sodium
323 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked French Swirl Toast

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 392
Calories from Fat: 163

% Daily Value *
Total Fat 18.2g 28 %
Saturated Fat 8.3g 41 %
Cholesterol 195mg 65 %
Sodium 323mg 13 %
** Potassium 175mg 5 %
Total Carbohydrates 47.2g 15 %
Dietary Fiber 2.6g 10 %
Protein 11.5g 23 %
** Sugars 17.5g
** Vitamin A 11 %
** Vitamin C 1 %
** Calcium 15 %
** Iron 8 %
** Thiamin 6 %
** Niacin 13 %
** Vitamin B6 6 %
** Magnesium 5 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.