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  • Oven-Baked French Toast
  • Oven-Baked French Toast
  • Oven-Baked French Toast
  • Oven-Baked French Toast
  • Oven-Baked French Toast

Oven-Baked French Toast

Food | May 04, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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Guests will be quick to rise whenever you serve this dreamy OVEN-BAKED FRENCH TOAST.

It just 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, but 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:

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.

Oven-Baked French Toast

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 and 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.

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 – pure Canadian maple syrup if you have it. 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 ABC SMOOTHIE or our ROOT 4 JUICE. I also love serving this main with something fresh like our TROPICAL FRUIT SALAD. Sheesh! Is anyone else getting hungry out there?

Start the day with something your friends and family are sure to remember: our OVEN-BAKED FRENCH TOAST is fabulous!

Comments

3 Responses to “Oven-Baked French Toast”

  1. […] to follow these breakfast starters with another full-flavoured dish? Try our OVEN BAKED FRENCH TOAST or our super-popular BREAKFAST […]

  2. Rob Werth says:

    I happened upon this recipe after google searching for baked french toast, knowing I needed something easy to make other than egg casseroles to feed a family of 12 for brunch. It turned out fantastic, a few left saying it was the best french toast they’d ever had. I was skeptical putting the whole remaining egg mixture and letting it sit overnight, thinking it would come out soggy.. needless to say it did not. The pecans, walnuts, apricots, and raisins really put it over the top. Anyway, I felt compelled to drop a line since I made this and it went over really well. Thanks

    • Nik Manojlovich says:

      Rob! THANK YOU for writing in and thanks too for trying this recipe. We agree – there’s something about this way of making French Toast that makes it especially perfect. Happy Eats!!!

Comment




Ingredients & Amounts

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

Instructions

  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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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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