Recipe by Ginny Thompson Oakley
"Easy make-ahead French toast."
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My family loved this and is already begging for a repeat. I spread a very thin layer of cinnamon applesauce between the bread layers and then sprinkled a little extra cinnamon on top. When you serve it, flip it over and you have a nice brown sugar/cinnamon topping! It's EASY and really, really good!
I add thinly sliced apples to the brown sugar butter mix for an extra treat its great!
This was a big disappointment.. I wish I could say something good about it, but I cannot. Also, it doesn't taste like French Toast at all.
Oh my goodness! This is like eating dessert for breakfast! My family LOVED it!
Actually, I made it for dinner, with some bacon and scrambled eggs. :) It tasted a lot like eating a cinnamon roll. VERY SWEET and yummy.
I used 7 eggs and 2/3 cup of milk (since some others had said it was a little dry) and it was just right. I also added about a teaspoon of vanilla to the milk/egg mixture and sprinkled the top with cinnamon before pouring it over. I refrigerated it for a couple hours before baking and that worked fine!
It was really too sweet to add butter and syrup, but I would like to try it with a fruit topping and some whipped cream.
Next time I might try spreading the 2nd layer of bread with sweetened cream cheese and blueberry pie filling or chopped apples (between the bread layers) for a 'stuffed' french toast. Yummy!
Oh, my goodness. This is one of the most delicious baked french toast recipes I've ever had. I first made it for Christmas last year, and used ordinary, cheap sandwich bread with the crusts on and it was OK. But now I buy the good quality farmhouse bread and cut the crusts off. I add more brown sugar to the bottom of the dish, too so when I cut it and flip it over on the plate, it's buttery and sweet. Served with grits and breakfast meat this is one of our favorite meals. Oh, and I don't refrigerate over night either and it's still great. I will for this year's Christmas morning meal. Thanks!
This was my first try at a baked French toast, and it was YUMMY! As with most recipes, I scaled it down for my small family. I halved the recipe, added an extra egg and a little extra splash of milk, used whole grain bread (crusts on, cut into large cubes), and tossed the bread in the egg-milk mixture, rather than pouring it over. It filled an 8X8 pan perfectly. I baked it at the same temperature for the same amount of time. but because the bread was brown to start with, I judged the "doneness" by smell and touch, taking it out when it sprang back when I poked it. I especially like how it doesn't taste really "eggy", as my French toast often does. We wound up eating smaller servings than if I had prepared "regular" French toast, the equivalent of only one slice of bread per serving. With a few brown and serve sausages on the side, perfect! We'll have the last of it for brunch after church this morning. Thanks for sharing.
My husband and I both enjoyed this. I too sliced an apple and placed it on the bottom of the pan. I had some leftover canned fruit and drained that and placed between the layers of bread. I even replaced 1/2 of the brown sugar with Splenda brown sugar. After baking and cooling it, I cut the pan into 8 servings and individually froze them and we just pull one out of the the freezer at a time and microwave it for breakfast. I look forward to trying it with other fruit.
I like this because it has less fattening ingredients than other recipes I saw, but still tastes wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Oven Baked French Toast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 151
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