Brunch Baked French Toast

Brunch Baked French Toast

GAIL BOYD

"Easy, easy, serve with anything you like; kids love this one and so do adults."
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Ingredients

35 m servings 751 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 751 kcal
  • 38%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 104.1g
  • 34%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 1128 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk eggs, milk, and salt together in a bowl; pour into a shallow dish. Soak bread slices in egg mixture until saturated.
  3. Spread softened butter over the bottom of a 10x15-inch jelly roll pan. Sprinkle brown sugar over the butter. Arrange bread slices onto sugar in a single layer; sprinkle with cinnamon.
  4. Bake in preheated oven until beginning to firm, 25 to 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 52
  1. 59 Ratings

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Most helpful positive review

I thought this was very good and would definitely make it again. They only change I would make is to use a little less brown sugar. I definitely could taste the brown sugar. Otherwise, for a qui...

Most helpful critical review

Baked too long, too crunchy 5/12/13 after cancer walk @ Diane's

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I thought this was very good and would definitely make it again. They only change I would make is to use a little less brown sugar. I definitely could taste the brown sugar. Otherwise, for a qui...

Really liked this recipe but next time will add 1/2 tsp real vanilla to the egg/milk mixture.

What an easy recipe and SO DELICIOUS!

Only thing I had to do differently was increase the amount of milk/egg/salt combo - I ended up doing it with 5 eggs, 1.5 cups milk and 3/4 teaspoon of salt. Additionally, I baked it for about 3...

My family and I love this recipe!! It was on the crispy side which is just how we love it. We don't care for it soft/mushy/soggy. This was perfect. Made two pans of it. Froze the extras. Reheate...

Quick and easy and LOVED that we had 16 sliced all ready at the same time! We did up the egg/milk mixture as other reviews suggested and sprinkled with powdered sugar before serving and found it...

After eating the most amazing trench toast during brunch at the New Silver Slipper I came directly home in search of it. I believe this is the same recipe. It was great. I did however have to su...

It is rare when we don't have a loaf of French Bread lurking around so this is right up my alley. It was just a bit stale...perfect! Turned out firm but nice and moist inside. I would not cha...

I did need more egg/milk mixture but no big deal! I didn't have to make it the night before - bonus! It's easy and fast & my family loved it! Perfect for a cold December Sunday morning breakf...

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