baked french toast 2


In my ‘hood, today is the first day of school.  My kids aren’t in school yet, so really this has almost no impact on me.  But, I can understand and appreciate that parents struggle these first few weeks (maybe even the entire school year) to get their kids up in time, clothed, packed up, and hopefully fed.  All before you send them on their way.

I won’t lie, I’m not looking forward to this time.  My girls wake up craaaaaannnnnkkYYYYYY!  There are some mornings where we have legit tears, fits, tantrums, meltdowns… all while walking from the bedroom to the kitchen, all before 7 am.  For absolutely no reason.  Breakfast is always the very first thing we do in the morning.  I know that if I can at least fill their belly, their moods will perk up a bit.

Quick, make-a-head breakfasts are a staple in my house and I have a freezer full of pre-cooked pancakes, muffins, waffles, breads, etc… All things I can just pop in the microwave for a few seconds and breakfast is served.  This french toast is amazing fresh out of the oven; gooey on the inside, buttery and crunchy on the top and sweet all over.  Syrup isn’t even neccessary, but come on, it’s french toast… so go big or go home, right?!?! Besides it’s deliciousness, another thing I love about this baked french toast is you can make/bake it, and then wrap up single servings, freeze them, then just warm them up right before you want to eat them.   Now, reheating in the microwave won’t give the streusel topping the nice crunch it has the first time it’s baked.  The thing is, young kids could pretty much care less, so you’re n the clear.  But, if you’re reheating this for adults, you might want to reheat it in the oven (400 for about 40 minutes).  Another thing, you can make a batch on Monday and just reheat pieces all week (without freezing, just from the refrigerator).


baked french toast 1


Also, yes, this is basically bread pudding.  So feel free to drench it in dark chocolate sauce, add some cinnamon roll ice cream, and call it dessert.

Happy new school year!


Baked French Toast (or is it bread pudding?)

Baked French Toast (or is it bread pudding?)


    French Toast:
  • 1 loaf (16 oz) bread (white, wheat, french, sourdough, challah, any kind you like)
  • 8 eggs
  • 2 cups milk (I used 1 %)
  • ½ cup heavy cream
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 2 tablespoons vanilla extract
  • Streusel Topping:
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1/2 cup cold butter, cut into pieces


Spray a 9 x 13-inch baking pan with non-stick spray. Tear the bread into chunks and place in the pan.

*The pieces don’t need to be uniform, just tear and toss into the pan.

Mix together eggs, milk, cream, sugar, and vanilla extract in a large bowl. Pour the mixture over the bread. Use a spatula and push some of the bread down to help absorb all the mixture. Cover the pan with saran wrap and store in the refrigerator for several hours or overnight.

*If you want to make this now, you don’t have to let it sit overnight. I’ve made it both ways and they both turn out great!

In a smaller bowl, mix together flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture using a fork, pastry cutter or your hands. Combine until the mixture resembles course sand. Cover and store the mixture in the refrigerator until you’re ready to bake.

When you’re ready to bake the French toast, preheat oven to 350 degrees. Take the dish out of the refrigerator and add crumb mixture on the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.

*it may puff up a bit like a soufflé, then fall while it’s cooling.

Allow to cool for 10-15 minutes, then cut and serve.

Recipe adapted from Two Peas and Pod