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Oven-Baked French Toast

Ingredients

Directions

  1. Cut challah into ½-inch slices and set aside.
  2. Lightly grease a large casserole dish with butter. In a medium-sized bowl, whisk together eggs, milk, cream, sugar, salt, vanilla and cinnamon.
  3. Dip slices of bread into mixture and transfer to greased casserole dish, arranging a single layer in an overlapping fashion. Once all of the bread has been placed into the casserole, sprinkle with raisins and chopped apricots, tucking a bit of the dried fruit in between the soaked slices. Pour remaining liquid mixture over the casserole, cover with foil and refrigerate overnight.
  4. Preheat oven to 375°F with the rack in the middle position. Remove casserole from refrigerator and set foil cover aside. Mix pecans, walnuts, brown sugar and nutmeg together in a small bowl and sprinkle over the French toast. Cover with a piece of parchment paper, then foil wrap.
  5. Transfer to oven and bake for 20 minutes. Remove foil and parchment paper and continue to bake for an additional 20 minutes. Remove from oven and serve with fresh fruit salad and pure Canadian maple syrup.
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Oven-Baked French Toast

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Slices of challah soaked in a milk and egg wash topped with raisins, apricots and chopped nuts…

  • clock icon
    55 MIN
  • 8 SERVINGS
Oven-Baked French Toast

This OVEN-BAKED FRENCH TOAST recipe might make your next breakfast or brunch a cause for celebration!

This recipe fits the bill when you want to serve up something especially memorable for breakfast or brunch. It’s also great when you’re pressed for time since most of the work is done the night before. The final “day-of” steps are a breeze.

Here are some tips:

Ingredients for Oven-Baked French Toast

INSIDE SCOOP

Nothing too surprising with the ingredients in our OVEN-BAKED FRENCH TOAST. You’ll need the usual bread, eggs and milk, but it’s the enhancements that really sets this recipe apart from others.

I recommend using sweet, eggy challah bread for this recipe to give it added richness and flavour. Cutting the bread yourself will allow for slightly oversized pieces that plump up when dipped in the egg, milk and cream mixture.

The bread soaked with the milk and cream dotted with raisins and apricots

FRUIT & NUTS

The addition of yellow raisins and chopped apricots are unexpected, yet both have really distinct flavour profiles that shine when paired together. Pecans may be common for French toast, but walnuts are an unexpected delight. It’s not often that we get to enjoy them toasted, and that brings out a flavour that may be my new favourite thing.

Oven-Baked French Toast

MAKE AHEAD

Preparing this is super simple and we’re especially proud of the make-ahead concept. Slice the bread, whisk up the custard, toss on the fruit and nuts. Then, just wrap it up and refrigerate it for the night. Talk about simple!

This OVEN-BAKED FRENCH TOAST recipe is also perfect if you’re travelling. Prepare it, stick it in a cooler and hit the road. It’s always well received if you’re bringing it along as your contribution to a weekend menu plan.

Oven-Baked French Toast

The finished OVEN-BAKED FRENCH TOAST is a thing of beauty that will garner even more praise once people take their first bite. Don’t forget to present this stellar breakfast/brunch recipe with maple syrup. If you can find pure Canadian maple syrup all the better. What can I say, I’m biased, spoiled and deeply patriotic, eh?

If you’d like to include this French toast recipe with a few other tasty treats. I suggest that you begin with our HEALTHY FRUIT SALAD or our equally tasty CITRUS AMBROSIA. Sheesh! Is anyone else getting hungry out there?

Start the day with something your friends and family. Our OVEN-BAKED FRENCH TOAST is fabulous!

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Oven-Baked French Toast

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Oven-Baked French Toast

Ingredients

  • 1 loaf challah bread
  • 6 extra large eggs, room temperature
  • 2 cups whole milk
  • ¾ cup 35% cream
  • 1/3 cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup yellow raisins
  • ½ cup dried apricots, chopped
  • For the topping:
  • ½ cup pecans, chopped
  • ½ cup walnuts, chopped
  • 3 tablespoons brown sugar
  • fresh-grated nutmeg, about ¼ teaspoon
  • 1 tablespoon butter, to grease the casserole dish
  • pure Canadian maple syrup and fresh fruit salad for garnish

Directions

  1. Cut challah into ½-inch slices and set aside.
  2. Lightly grease a large casserole dish with butter. In a medium-sized bowl, whisk together eggs, milk, cream, sugar, salt, vanilla and cinnamon.
  3. Dip slices of bread into mixture and transfer to greased casserole dish, arranging a single layer in an overlapping fashion. Once all of the bread has been placed into the casserole, sprinkle with raisins and chopped apricots, tucking a bit of the dried fruit in between the soaked slices. Pour remaining liquid mixture over the casserole, cover with foil and refrigerate overnight.
  4. Preheat oven to 375°F with the rack in the middle position. Remove casserole from refrigerator and set foil cover aside. Mix pecans, walnuts, brown sugar and nutmeg together in a small bowl and sprinkle over the French toast. Cover with a piece of parchment paper, then foil wrap.
  5. Transfer to oven and bake for 20 minutes. Remove foil and parchment paper and continue to bake for an additional 20 minutes. Remove from oven and serve with fresh fruit salad and pure Canadian maple syrup.

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