Baked French Toast

5 from 1 vote

French toast made with French bread and dusted with brown/powdered sugar. It literally tastes like fried dough topped with maple syrup.

Prep Time30

Cook Time40

Total Time1 10

Course: Breakfast

Cuisine: English

Servings:

Author: Shawn Williams

Ingredients

1 pound French bread baguette my favorite is Parisian bread
3 eggs beaten
1 cup milk whole or 2%
1 tablespoon ground cinnamon
splash heavy cream optional
1-2 tablespoons brown sugar for toppng
1 tablespoon sugar
1 teaspoon vanilla extract
pinch of salt
blueberries/raspberries for serving
Maple syrup for serving
confectioners sugar for dusting

Maple fruit sauce

1/2 cup maple syrup
1/4 cup strawberry or raspberry jam or preserves
1-2 tablespoons Grand Marnier or orange liqueur

Homemade whipped cream

3/4 cup heavy cream or whipping cream
1/2 teaspoon vanilla extract
1 teaspoon confectioners sugar or sugar

Instructions

Preheat oven to 350°F. Slice the bread into 1-1 1/2 inch thick slices.
Combine whisked egg, milk, optional cream, table sugar, cinnamon, vanilla extract, and salt in a large bowl. Whisk to combine. Add bread to the bowl and compress slices to soak up as much of the egg mixture as possible.
Arrange bread in the skillet, cut side up. Pour extra batter over the whole skillet. It's OK if it pools at the bottom.
Optionally, cover with foil and let rest in the fridge for 15-30 minutes so the bread can soak everything up. This step is not 100% necessary. It's OK if there is still egg mixture in the bottom of the skillet.
Top each piece of bread with brown sugar. Bake for 40-45 minutes uncovered. The tops of the bread slices should be just crispy. Top with powdered sugar and serve with blueberries, raspberries, fresh whipped cream, and a drizzle of maple cognac sauce.

For the maple fruit sauce

Combine maple syrup, preserves, and Grand Marnier in a saucepan. Bring to a simmer, whisking occasionally until slightly thickened (about 5 minutes). Let cool slightly until ready to use.

For the whipped cream

Combine all whipped cream ingredients. Use a stand mixer, hand mixer, or immersion blender to whip/blend until medium peaks form. Keep in the fridge until ready to serve.

Notes

You can prepare this entirely in the skillet, but it's easiest to mix the bread and egg mixture in a large bowl so the bread can soak everything up. Squish the bread to increase absorption.

If you let the bread soak overnight, it will be softer and denser. It's not necessary but it will take on a creamier more custard-like texture. It's beneficial if you prefer to make head.

This recipe is perfect for revitalizing some tale or hardening bread. If this is the case, let soak longer or even overnight for best results.

This recipe is ideal for a 12-inch skillet but you can nearly fit in a 10-inch cast iron skillet if you cut slightly thicker pieces (1.5 inches thick). You can also use a Pyrex or baking dish.

Use your favorite jam or preserves for the maple fruit sauce. Mixed berry or whatever you have is fine. Just use the smoothest jam you can find.

Nutrition