easy French Toast Bake with no overnight chilling and all your favorite French Toast flavors you can serve to your family or a large crowd. Perfect with warm maple syrup.
Easy French Toast Bake may seem like an odd choice for everyone making their New Year’s resolutions this week (and let’s be honest since this is the start of the workweek a lot of people set January 3rd as their official start date!) but this breakfast is the perfect warm, inviting, family friendly meal you’ll love throwing together quickly on the weekend.
Sure, it has sugar, and butter and eggs. It also saves you from standing at the stovetop cooking each slice individually in the cold. See how I am thinking about you all here? The smell in the kitchen, the warmth from the oven, this is really the perfect January morning breakfast.If this Easy French Toast Bake needed any more selling, my favorite thing about it is if you have some cream or half and half in your fridge pretty much everything else is a pantry/normal use item. Which means there is a pretty solid chance you don’t have to go to the store this morning before making breakfast
- 1 loaf French bread I also routinely use a loaf of Texas Toast
- 8 eggs
- 2 cups milk
- 1/2 cup heavy cream half and half would work too
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and cut into small squares.
Note: click on times in the instructions to start a kitchen timer while cooking.
- Spray a 9×13 pan with cooking spray and preheat your oven to 350 degrees.
- In a large bowl, add the eggs, milk, heavy cream, sugar, 1/2 cup brown sugar, vanilla, cinnamon and nutmeg.
- Chop the bread into 3/4 – 1 inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.
- In a small bowl or a food processor add the flour, remaining brown sugar, cinnamon, and salt and mix.
- Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.
- Pour the bread and egg mixture into the pan, cover evenly with the brown sugar-butter topping and bake for 45-50 minutes or until the top is crispy and the center is no longer wet.