Hi, it’s Lori Lange from RecipeGirl.com visiting the BHG Delish Dish again this week with another breakfast brunch recipe: Baked Vanilla French Toast. I took a peek at BHG’s original recipe for Vanilla French Toast and turned it into a delicious baked version. It was a smashing success!
This is one of those fabulous recipes that you can prepare the night before and let the bread soak in the milk mixture overnight. In the morning, there is no-fuss at all since the dish involves very little prep and it just bakes to perfection!
This Baked French Toast begins with thickly sliced bread. I opted to buy a loaf that was unsliced, but you can most certainly buy a pre-sliced version.
Eight slices of bread are placed in a 9×13-inch dish, overlapping slightly.
A creamy, spiced-up egg/milk mixture is drizzled on top and down the sides.
At this point, you cover the soaked bread with plastic wrap and then set a heavy book on top. This will ensure that the bread is anchored down enough to soak up every drop of the liquid.
In the morning, peel off the plastic wrap and sprinkle a simple crumb topping over all.
Here’s what it looks like fresh out of the oven…
…and then sliced for serving.
Of course you’ll want to drizzle the whole thing with a good dose of maple syrup! It’s very tough to only eat one slice of this Baked Vanilla French Toast. The overnight soak gives the bread a custard-like texture- almost like bread pudding. I’ll be making this for Easter brunch and maybe Mother’s Day too!
I followed the BHG recipe for Vanilla French Toast for this recipe, however, for the cream mixture I added 2 additional eggs, another 1/2 cup cream and 1 1/2 cups 2% milk. The egg/milk mixture is poured over the bread, covered with plastic wrap and refrigerated overnight. In the morning, prepare a simple crumb mixture (1/3 cup flour, 1/3 cup sugar, 1/2 teaspoon cinnamon, and 1/3 cup butter). Then remove the plastic wrap, sprinkle on the crumb mixture, and bake at 350 degrees F. for 40 minutes.
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