Perfect Baked French Toast

This easy no-bake French toast casserole is lightly tangy, slightly sweet, perfectly soft in the center, and has a crunchy, buttery top. You can make it right away or ahead of time, even overnight! Switch to Easy Baked Cinnamon French Toast Recipe or watch our quick recipe video to show you how it’s made.

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How We Make Oven French Toast from Scratch

I’ve always loved french toast and we even shared a more traditional stovetop french toast recipe on the blog, but this easy-to-bake version quickly became my favorite. It’s so delicious and perfect for take out or for masses.

We use premium bread, eggs, a combination of milk and cream for richness, maple syrup and vanilla extract for sweetness, and a combination of hot baking spices to make it even more delicious.

The recipe is easy and perfect to make ahead of time, which is great if you want to make it for fun purposes such as dinner. B. Thanksgiving morning or brunch! Here is the basic process:

  1. Dry the bread. To get the best oven-baked French toast, it’s important to use day-old bread or quickly dry it in the oven before mixing it with the other ingredients. This will ensure the bread absorbs all of the liquid and flavor from the French toast, but doesn’t get soggy. (Really fresh bread turns to mush.)
  2. Make the french toast cream. To make this dish tastier, richer, and a little bit creamier in the middle, we use quite a bit of eggs, milk, and cream. Milk will do if you don’t have cream, but be aware that the mixture will lose some of that rich richness. To flavor the egg mixture, we add maple syrup (I like to use plain maple syrup), vanilla extract, cinnamon, cardamom, nutmeg, and salt.
  3. Dip the bread in the pastry cream. When we first made this recipe, we simply spread the pudding onto lined bread slices in a casserole dish. It worked, but not all of the bread was covered in custard. Therefore, before pouring all the pastry cream on the bread, first quickly dip each slice.
  4. Place the soaked bread in a casserole dish and pour the cream over it. I like to lay out the bread to look like roof shingles. Then we pour the rest of the pastry cream on top.
  5. Set aside for at least 30 minutes or leave overnight. For the best French toast, you want to give the bread a chance to absorb as much custard as possible. It should arrive in half an hour, but if you make the french toast ahead of time you can cover and refrigerate the dish overnight!
  6. Cook. Bake, covered, 30 minutes, then uncover the pan and bake an additional 10 minutes or until the loaf looks puffy and golden on top. Before we bake the last 10 minutes, we poured melted butter over the bread, sprinkled cinnamon sugar on top, and added a buttery, crunchy topping.
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Baked torrijas variations

This French Toast Casserole is absolutely delicious, just as written, but that doesn’t mean you can’t make a few tweaks to customize it. Here are a few suggestions:

  • Add dried fruit or nuts: For extra texture and color, add about 1/2 cup of nuts or dried fruit to the pudding before pouring over the bread.
  • Add pumpkin puree: For the pumpkin french toast, mix 1/2 cup of the pumpkin puree with the pudding. Here’s our Baked Pumpkin French Toast to get you inspired.
  • Add the sliced ​​bananas: After 30 minutes of cooking, uncover the pot, then add the melted butter, sliced ​​bananas, and cinnamon-sugar filling. Bake another 10 minutes.
  • Add fresh berries: Sprinkle fresh berries over the cooked pan or add them to the pan before cooking.
  • Make a cheesecake-inspired version: Beat 6 ounces of room temperature cream cheese with a little maple syrup until smooth and lightly sweetened. Before baking, add a tablespoon of cream cheese between the bread slices in the pan.

Frequently Asked Questions

Can I make pre-baked french toast?

Absolutely! You can dry the bread and make the custard mix a few days in advance, then mix the two together and bake (just leave the custard covered in the fridge). Or you can follow our recipe to add the custard mix to the bread in the pan, cover, refrigerate overnight, then bake the next day. Leftover French toast also keeps very well. Simply reheat in the microwave or oven.

Can I Freeze Baked French Toast?

Yes! After baking, allow the French toast to cool, then transfer to airtight freezer-safe containers. Freeze for a month (maybe longer). When ready to eat, heat in the oven or microwave until piping hot.

What kind of bread should I use?

For the best French toast, use high-quality bread, preferably from a local bakery. For torrijas with a little more consistency, we recommend a hearty bread such as baguette, sourdough or farmhouse bread. For a softer, butterier medium French toast, try fortified breads like brioche or challah. It’s also best to use day-old bread, as the bread will absorb the flavors of the custard more easily without getting soggy. If you don’t have time to wait, don’t worry, we’ve included a step in our recipe that will dry the bread anyway.

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Friendliest breakfast recipes

Perfect Baked French Toast

  • PREPARATION
  • COOK
  • TOTAL

This easy no-bake French toast casserole is lightly tangy, slightly sweet, perfectly soft in the center, and has a crunchy, buttery top. You can do it right away or do it in advance. Cover and refrigerate French toast overnight, removing in the morning about 20 minutes before baking to allow it to come to room temperature before baking.

Makes 8 servings

will need

1 large bread from the day before, e.g. B. Brioche, challah, crunchy sourdough or French bread, see notes

6 whole eggs

1 cup whole milk

1/2 cup heavy whipping cream

2 tablespoons real maple syrup

1 tablespoon vanilla extract

3/4 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1/8 teaspoon freshly grated nutmeg

1/4 teaspoon fine sea salt

2 tablespoons butter, plus more to grease the pan

Optional Ingredients: Maple syrup, honey, powdered sugar and fresh berries

Cinnamon Sugar Topping

1 tablespoon of granulated sugar

1/2 teaspoon ground cinnamon

addresses

  • make French toast
  • Grease a 9 x 13 inch baking dish with butter and set aside.

    Cut the bread into thick slices (1/2 to 1 inch thick). Halve each slice of bread to create two triangles.

    In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla, cinnamon, cardamom, nutmeg, and salt until well combined.

    Quickly dip each slice of bread into the milk mixture and place in the casserole dish, arranging each slice so that they are at an angle and slightly overlapping (like ceiling tiles).

    When all the bread slices are arranged in the casserole dish, pour the rest of the milk mixture over the bread. Cover the plate with aluminum foil and refrigerate for at least 30 minutes to overnight.

    • Bake french toast
    • Heat oven to 350 degrees Fahrenheit (175°C). Bake French Toast, still covered, for 30 minutes.

      After 30 minutes, prepare the cinnamon-sugar filling by mixing together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Melt 2 tablespoons butter, uncover the French toast, then slowly pour in the melted butter, trying to cover most of the bread slices.

      Sprinkle the cinnamon sugar over the bread, then bake uncovered until the edges of the bread are golden brown and the bread looks puffy, about 10 minutes. Let cool for 5 minutes, cut into 8 squares and serve with your favorite toppings.

Advice from Adam and Joanne

  • Day-old or dry bread is best for this. If your bread still looks fresh, slice it, then place in a 350F oven for 10-15 minutes to dry. You don’t want to brown the bread, just dry it.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1 in 8 servings / calories 285 / total fat 11.5g / Saturated Fatty Acids 5.6g / cholesterol 158.7mg / sodium 441.5mg / carbohydrates 33.5g / fiber 1.4g / total sugar 9g / protein 11.3g

AUTHOR: Adam and Joanne Gallagher



Article content is collected and compiled by:
en.intelnuc.com.vn

Source : inspiredtaste.net

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