Baked French Toast

by Leave a Comment

Once in a while I realize we have an abundance of bread in the house.  With three kids and a husband who eat sandwiches each week this this doesn’t happen often, but when it does, I know just how to use it up!

Baked French Toast!

Top 2 reasons why I bake my French toast vs. making it the traditional way:
1.     It takes so long to make traditional french toast for a big family.
2.    When I bake it, the whole thing is ready at once.  We can all sit down and enjoy hot food together.
That’s it, those are my only reasons.

Now I’m sure I don’t need a disclaimer here, but if you’re wondering, this is NOT a healthy mama kind of meal, as many of my recipes have been.  It is one that my family loves, and that I delight in serving for brunch or breakfast when we have company for those meals.

It warms the soul, fills the belly, and leaves everyone smiling.  You’ve gotta keep some recipes like that in with your arsenal of kitchen tricks.  It’s in the housewife’s rule book.  Sorry, I can’t remember the page number, but  I’m sure it’s in there.  Hey, where is my copy of that book anyway? ha!

I compiled this recipe a few years ago, after trying a few others and not quite finding “the one”.

Since we’ve been eating healthier and cut way back on our sugar, I’ve found this Baked French Toast to almost be too sweet.  BUT be warned, if you try to cut almost all of the brown sugar out and serve it to your honest friends who eat a typical American diet on the daily, you’ll quickly realize you need to put the sugar BACK in when serving to company.  Alright, you’ve been warned- nothing more I can do for you but tell you to just enjoy this.  You can eat healthy again in 3 hours, deal?

It’s good y’all.  Real good. I promise you!
::Preheat your oven to 350 degrees:: & lets get started! (if you’re impatient like I am, scroll to the bottom for the printable version).
First, you melt the butter and brown sugar.
Cook it low & slow, so it doesn’t burn, and because it makes the clean up easier
It’ll begin to look like this.
Spread that mixture in a 9×13 pan & add a layer of bread over it.
Mix up your milk, eggs, and vanilla.
Get it good and soupy like.
Pour part of that over the first layer of bread.
Add another layer of bread.
Pour the rest of the milk/egg/vanilla mixture on the top of
it all.
Layering & soaking the bread is the trick here.
Cover the top of your pan with foil.
 Bake it for 45 minutes!
(remove the foil for about the last 15 minutes, to help it brown up a bit).
Here are some things you can do while you wait for this yummy goodness to
cook:
Unload the dishwasher
Or commission a kid to do it. 🙂
Kindly ask that same kid to get the dishes ready.
Stare at the oven about a hundred times.  Glance more often as the aroma fills the house and you wonder if the eggs are still raw, or if you could just snatch one tiny little bite.
Admire your kids coloring so well together.  Then gently scold the youngest for laying on the table and the oldest for sitting in the high chair! haha.
When it’s time to dish up, flip each piece of French toast
upside down on the plates.  It looks more
impressive that way.  Enjoy!
The condensed version- AKA- The part where you can print and stash in your kitchen cupboard.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Disclosure

As an Amazon Associate, I earn from qualifying purchases. This site contains affiliate links, which means I may earn a small commission if you click and purchase, at no extra cost to you. Thank you for supporting A Slightly Better Life!