Oven French Toast
This easy and delicious family favorite will warm the hearts of everyone who sits around your breakfast or bruch table."This recipe is awesome. Made it for brunch. Everyone loved it. Served with fresh fruit. No improvement needed at all. May cut my bread a little smaller so the servings aren't quite as large. But outside of that I wouldn't change a thing." - kaarenj
Yield: 4 Ready in 45 minutes
favorite of 800 people 577 people want to try
Verified by stevemur
|5 largeEggs; lightly beaten|
|1 1/2 cupsmilk|
|1 cupcream; or half-and-half|
|1 teaspoonVanilla extract|
|1/2 teaspoonGround cinnamon|
|8 slicesfirm white bread; thick sliced and buttered|
|-- TOPPING --|
|1/2 cupunsalted butter; softened|
|1 cuplight-brown sugar; packed|
|2 tablespoonsmaple syrup or honey|
|1 cuppecans; coarsely chopped|
Oven French Toast Preparation
Butter a 9-by-13-inch ovenproof glass baking dish. Mix eggs, milk, cream, vanilla and cinnamon. Dip buttered bread slices in egg mixture; place in baking dish. Pour any remaining egg mixture over bread. Refrigerate overnight. Preheat oven to 350 degrees. Mix butter, sugar and syrup in a bowl; stir in pecans. Spread topping over bread. Bake until golden, about 40 to 50 minutes. Let stand at least five minutes before serving. Serve with preserves, stewed fruit or compote.
A glass baking pan will help prevent the toast from sticking.
The soaked bread can be refrigerated for up to 24 hours.
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