Baked French Toast
Try this Baked French Toast recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups milk
- 8 eggs
- 1/2 cup heavy cream
- topping:
- 3/4 cup sugar
- 1/2 cup all purpose flour
- 2 tablespoons vanilla
- 1/2 cup brown sugar packed
- 1 loaf sourdough bread (i use pepperidge farm)
- 1 stick butter cold, cut into pieces
- Carbohydrate 80.5487820369846 g
- Cholesterol 750.81525 mg
- Fat 33.7281764732996 g
- Fiber 1.23288129754099 g
- Protein 27.922094620342 g
- Saturated Fat 15.7555813823841 g
- Serving Size 1 1 Serving (340g)
- Sodium 695.936310659795 mg
- Sugar 79.3159007394436 g
- Trans Fat 3.93400593846672 g
- Calories 734 calories
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 or overnight. 3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender 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 for 1 hour at 350°(F). It is already sweet, but I had syrup in case anyone wanted it.
