I really enjoy french toast, but I tend to be a bit picky about it as well. I don’t like it too “eggy” and definitely not soggy, plus I’m always wondering if it’s cooked enough in the middle. For this reason, the concept of a baked french toast has really appealed to me. My thinking was that if it’s baked in the oven, then for sure it would be cooked through. So after searching through probably 30 different french toast recipes online, I found one that accommodated my tastes.
INGREDIENTS:
-
- 1 16 oz. loaf of Italian bread
- 6 eggs
- 1 cup milk
- 1 tsp. cinnamon
- 1 T vanilla
- 1/2 cup of butter, melted
- 3/4 cup of brown sugar, packed
Pecan topping
- 3/4 cup chopped pecans
- 4 T butter, melted
- 1/4 cup brown sugar, packed
Caramel glaze (from Pillsbury Annual Recipes 2010)
- 2 T butter
- 1/4 cup brown sugar
- 1 T skim milk
- 1/2 cup powdered sugar
Slice bread into 1 1/2 inch slices and lay them flat in a 9×13 inch casserole pan.
Mix eggs, milk, cinnamon and vanilla in a bowl and then pour the mixture over the bread slices.
Cover and refrigerate. After a couple of hours flip the bread slices over so they will soak up the remaining egg mixture, then let sit over night or for at least four or so hours.
Now here is where I did things a little differently, I took the soaked slices out of the pan and stacked them on a plate while I washed and dried the pan (the reason I did this was because the first two times I made this, I ended up with a layer of egg on the bottom of the pan which I did not want).
Mix the melted butter and brown sugar together and pour into the bottom of the greased casserole dish, then lay your soaked bread slices back in on top of the mixture.
Mix pecans, melted butter and brown sugar together, and then dabble over the top of the French toast slices. Bake at 350 degrees for 40-45 minutes.
Baked French Toast with Caramel Glaze
Ingredients
- 1 16 oz. loaf of Italian bread
- 6 eggs
- 1 cup milk
- 1 tsp. cinnamon
- 1 T vanilla
- 1/2 cup of butter (melted)
- 3/4 cup of brown sugar (packed)
- Pecan topping
- 3/4 cup chopped pecans
- 4 T butter (melted)
- 1/4 cup brown sugar (packed)
- Caramel glaze:
- 2 T butter
- 1/4 cup brown sugar (packed)
- 1 T milk
- 1/2 cup powdered sugar (sifted)
Instructions
- Slice bread into 1 1/2 inch slices and lay them flat in a 9×13 inch casserole pan.
- Mix eggs, milk, cinnamon and vanilla in a bowl and then pour the mixture over the bread slices.
- Cover and refrigerate. After a couple of hours flip the bread slices over so they will soak up the remaining egg mixture, then let sit over night or for at least four or so hours.
- Now here is where I did things a little differently, I took the soaked slices out of the pan and stacked them on a plate while I washed and dried the pan (the reason I did this was because the first two times I made this, I ended up with a layer of egg on the bottom of the pan which I did not want).
- Mix the melted butter and brown sugar together and pour into the bottom of the greased casserole dish, then lay your soaked bread slices back in on top of the mixture.
- Mix pecans, melted butter and brown sugar together, and then dabble over the top of the french toast slices. Bake at 350 degrees for 40-45 minutes.
- To make the glaze, melt the butter in a little pan, and stir in the brown sugar. Heat to boiling while stirring, and boil for two minutes, and then stir in the milk and bring to a boil again. Remove from heat and let cool, then stir in the powdered sugar. I had to add more than the 1 Tablespoon of milk to get a glazing consistency especially if it sits for a few minutes. When the french toast is done baking and you are ready to serve, drizzle the glaze over each slice.
To make the glaze, melt the butter in a little pan, and stir in the brown sugar. Heat to boiling while stirring, and boil for two minutes, and then stir in the milk and bring to a boil again. Remove from heat and let cool, then stir in the powdered sugar.
I had to add more than the 1 Tablespoon of milk to get a glazing consistency especially if it sits for a few minutes. When the French toast is done baking and you are ready to serve, drizzle the glaze over each slice.
This was so scrumptious, chewy and sweet on the bottom, and with the glaze on top there is no need for syrup. The pecans were toasted and crunchy, just delicious.
Hope you enjoy!
Modified from Southington Patch
This looks delicious, although it’s also a form of torture with the whole “I gave up sweets for lent” thing. On my calendar, Easter breakfast. Done. Thanks!
p.s.- found you from WFMW
YUM YUM!!! The glaze looks like an added bonus!!
WOW! Just pinned this bad boy for a future brunch. I think it is a great thing to serve for Easter morning. Thank you for sharing it.
http://www.itsybitsypaperblog.com
I would love it if you came by CAST PARTY WEDNESDAY and shared your recipe with us. Thanks, I hope to see you there!
—Sheryl—
http://www.ladybehindthecurtain.com/cast-party-wednesday-link-party-30/
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O my goodness! This looks amazing… My mouth is watering! I love baked french toast. I especially love french toast made from french bread instead of regular old, hum drum, everyday bread. Can’t wait to try this recipe! Just pinned it!
Found you on Fabric Bows and More
Visiting from Well Rounded, leahkoenig.blogspot.com
WOW! This is my kind of French Toast! What a great Sunday Brunch – hearty, sweet and oh so tasty!
This looks sooooo incredibly yummy!!! My kiddos are gonna be getting this served soon!!! Would LOVE for you to link up to our Uncommonly Yours link party! 🙂
Bonnie@ Uncommon
http://www.uncommondesignsonline.com
I love french toast. I do it the easy way, let Crackle Barrel make. LOL. I pinned this recipe in case I get adventurous and decide to give it a try. Cause is sure looks better than anything CB’s ever made.
Yum!!! I’d love to have you link this up at my party! Thanks for sharing! (http://scrapbookingez.blogspot.com/2012/03/anything-goes-linky-party.html)
i am printing this off and plan on trying it for Easter breakfast – looks so good!
Completely agree with the others on this one – Easter morning breakfast done! My husband has given up sweets for Lent, so I think this might be a nice little surprise for him. Thanks for the easy to follow instructions, too. Yum yum!
Oh my goodness Margo,
This is dessert right? Your Baked French Toast looks like a delicious treat for breakfast. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I’m picky about my french toast too. This looks perfect and delicious! Stopped by from Sweets for a Saturday linky party.
This looks AMAZING!!!
I just made french toast this morning, but it didn’t look that good. Oh baby that looks incredible.
Oh my gosh, that looks SOOO amazingly yummy!
What a great idea to bake your french toast…I’ve never thought of that! And having suffered through too many soggy french toast breakfasts, I will be trying out your recipe. Thank you so much!
Would love for you to join my first link party: http://iamaddictedtorecipes.blogspot.com/p/link-party.html
Have a wonderful weekend!
Oh wow – this sounds heavenly!
Can’t wait to try this French Toast AND Caramel…Terrific!
Oh my gosh, that’s dessert for breakfast! Looks amazing!
French toast is our favorite breakfast, but I never make it fast enough for the family! I can’t wait to try this recipe! I’d love for you to stop over and share this at Mix it up Monday:
http://www.flourmewithlove.com/2012/03/mix-it-up-monday.html
I hope to see you soon 🙂
Thank you so much for sharing at Mix it up Monday and I hope you’ll stop back soon 🙂
Wow, this looks so good, PINNING! I saw your share at Singing Three Little Birds/Inspire Me Monday link party. Glad I clicked on your share, new follower. Looking forward to making the French Toast soon! Cheers ~ Mary (SweetLittleBluebird.com)
I feel the same way about French toast. I also bake mine because I think they cook through better. 🙂
This looks delish and certainly made my mouth water!
This looks so good. Ive been looking for a good French Toast recipe!
Following you from “Melt in your Mouth” blog hop!
wow, that looks amazing. For medical reasons my husband is vegan and so I keep the house fairly close to his diet requirements but how this makes me want to run over to a girlfriend’s for a treat!
Looks delicious!
Hubby absolutely loves french toast and Caramel so this looks like a winning combination. I’d love it if you stopped by my link part to share this.
http://acraftycook.blogspot.com/2012/03/1-month-of-fun-march-link-party.html
Thanks for linking up to the Scrumptious Sunday link party at http://iamaddictedtorecipes.blogspot.com
I will be choosing three recipes this weekend and will be featuring them on my blog and Facebook page:
http://www.facebook.com/AddictedToRecipes
Will see you again soon! Thank you again!
Hi Margo! Just wanted you to know that your recipe is featured over on Weekend Potluck (yes, again!) lol. You know we love your recipes over there! Hope you have a wonderful weekend 🙂
http://www.thecountrycook.net/2012/03/weekend-potluck-8.html#more
This looks amazing! I found you over at The Country Cook! Congratulations on being featured on The Weekend Potluck! What a wonderful site you have I look forward to reading more!
WOWZERS! The photo jumped right out and bit me…MUST MAKE SOON!
We tried this a couple days ago – WOW! Delicious. Definately a keeper recipe for sure.
Oh my goodness, you are absolutely right! I will change it in my post. Thanks!
Hi there!! This look SO good and I am actually getting ready to start making them for tomorrow morning.. one thing I notice is that your recipe calls for “French” bread and your picture actually shows “Italian” bread. I honestly haven’t read all the comments to see if someone else pointed that out but I am guessing Italian is right since French loaves are pretty skinny. Anyway, I thought I would say something! I am pretty excited to try these tomorrow!
Yummy! I love French toast but it doesn’t look nearly as good as your pictures! Please come on over and link up at my party going on now, Sunday Blog Love. Have a super weekend!
the recipe sounds great. i am also a home schooling mother. always glad to find another.
I just wanted to say that it was DELICIOUS!!! 5 STARS ALL THE WAY!! Making again soon!