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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 12, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

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, It’s also great when you’re pressed for time since most of the work is done the night before, making the final “day-of” steps a breeze.

Here are some tips:

MAKE-AHEAD – Preparing this is super simple. You’ll need to slice a loaf of bread, whisk up some readily available ingredients, then toss in some raisins and dried apricots before you wrap it up and refrigerate it for the night. This is especially helpful if you’re travelling – prepare it, stick it in a cooler and hit the road, that’s all there is to it.

BREAD – I recommend using challah bread, as this sweet, eggy bread was made for a recipe such as this. If possible, purchase a loaf that hasn’t been sliced yet. Cutting the bread yourself will allow for slightly oversized pieces that plump up when dipped in the egg, milk and cream mixture.

RAISINS AND DRIED APRICOTS – Yellow raisins and chopped apricots are unexpected, yet both have really distinct flavour profiles that shine when paired together. For what it’s worth, I have used fresh apricots when in-season and, well, it takes this to an entirely different level – an off-the-charts-savour-every-bite level!

PECANS AND WALNUTS – 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.

PURE CANADIAN MAPLE SYRUP – What can I say, I’m biased, spoiled and deeply patriotic, eh?

The finished OVEN BAKED FRENCH TOAST is a thing of beauty that will garner even more praise once people take their first bite. It is truly fabulous!


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


  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 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 the 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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