Baked French Toast

I’m a notoriously slow cooker in the morning. French toast and pancakes take forever because my pan is too small and I don’t own a griddle. Now picture having folks over for brunch. They’ll eat one pancake and then wait 5 minutes for another. Not ideal.

This is why I love this dish. It’ll kill you slowly but can mostly be made in advance, feeds 6 - 8 people and is so damn tasty.

The original recipe comes from All Recipes Baked French Toast but comments indicated that things were too runny. I adjusted the recipe based on some of the comments and things turned out great.

Posted by Steve on 01/28 at 06:56 AM

Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom.

In a large bowl, beat together eggs, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.

The next morning:

  • Preheat oven to 350 degrees F (175 degrees C)
  • Turn the slices over
  • Cover the dish
  • Bake for 20 minutes

While the dish is baking, combine the butter, brown sugar and syrup in saucepan. Heat until bubbling.

Note: The sauce coating only takes about 5 minutes to make so plan accordingly.

After 20 minutes, remove the dish from the oven, drizzle with the sauce, and bake for another 20 minutes (uncovered).