Baked French Toast

Jeanne Benavidez


This is a great breakfast treat served with syrup and sprinkled with powdered sugar.......yum-yum. It can be served as the breakfast meal or cut into smaller portions as a side dish with some other breakfast dishes.


☆☆☆☆☆ 0 votes

12 large servings or 24 small servings (Cooking time does not include refrigeration time)
30 Min
1 Hr


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  • 1
    loaf sourdough bread
  • 8 large
  • 2 c
  • 1/2 c
    heavy cream
  • 3/4 c
  • 2 Tbsp

  • 1/2 c
    all purpose flour
  • 1/2 c
    brown sugar, firmly packed
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
  • 1 stick
    cold butter, cut into pieces

  • ·
    dried apple slices
  • ·
    dried banana chips
  • ·
    raisins, dark or golden
  • ·
    dried cherries or cranberries

How to Make Baked French Toast


  1. Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.
  2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (about 8 to 12 hours).
    **If adding optional dried fruit, combine fruit with bread pieces before you pour the egg mixture.
  3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry cutter until it all looks nice and crumbly (like small pebbles). Place in a ziploc bag and put in fridge.
  4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake at 350 degrees F for @45 minutes if you like it more pudding-like (for scooping) or up to 1 hour if you like it more firm (for cutting).

Printable Recipe Card

About Baked French Toast

Main Ingredient: Bread
Regional Style: Southern

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