Weekend Brunch – Baked French Toast

This weekend started on a sweet note for us. I am starting a new tradition in our family (as of now just DH and me, and little Baby), of having brunch on Saturday mornings. It may seem like quite the ordinary thing for most people. But, DH was never the breakfast guy…he never used to have breakfast and so I had no reason to make brunch for me. But recently, due to health reasons, he had turned to breakfast..and boy, did he hook on. The only problem with that is he has a bit of a sweet tooth when it comes to breakfasts..or should I say he rather prefers american breakfast to Indian. Anyway, I had made pancakes last weekend, and this week I decided to make baked french toast.

I actually got a sourdough baguette on sale this week at our local grocery store. I was musing about a lot of recipes to put it to use: panzanella salad, soup and sandwich, garlic bread and bread pudding. I finally decided on doing a baked french toast. It was mostly based on the fact that all I had to do on Saturday morning was to preheat the oven and put in the casserole. And, that the prep work took me less than 10 minutes. I also managed to make it a bit healthy. Here is the recipe:


1 sourdough baguette cut into cubes, preferably stale

6 eggs

2 1/2 cups of 1% milk

1 tbsp of raisins

2 tbsp of maple syrup

1 tsp of vanilla

2-3 tbsp of brown sugar(depending on how sweet you would like it)

powdered sugar/maple syrup to drizzle over

pinch of salt


Preferably a day in advance, whisk all the ingredients in a bowl. Butter a 9  X 12 baking dish. You can spray it with no-stick spray, but I thought the butter would add a good flavor.(its just a little bit:) ) Arrange the cubed bread on a single layer, and pour the custard mix over it. Make sure the liquid covers the bread, so that it soaks well. Cover and leave it in the fridge. I turned the pieces over a few hours later, just to make sure there is even soaking.

On the day of, preheat the oven to 350 degrees. Place the baking dish in the middle rack of the oven. Bake for 40 – 45 minutes until the custard is set. Dust with powdered sugar or drizzle with maple syrup and serve.

Verdict: The next time I should probably try this recipe with a challah loaf. The tops of the french toast were too crisp, probably dried out, so the next time I should probably cover the casserole with foil before I bake it. Increasing the quantity of milk or dotting the tops with butter/margarine also may be good.

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