I serve this baked french toast recipe every Christmas morning, because I can make it the day before, and just pop it into the oven on the big day. It fills the whole house with the aroma of cinnamon, and really adds to the mood. When making this casserole, be sure not to cut the bread too thick, or pile it too high into your baking dish so that the liquid doesn’t reach the top. You’ll end up with a soggy bottom, and a dry top to your casserole.
When choosing a bread, opt for a nice loaf of french bread. I’ve also tried this recipe with slices of sesame seeded italian bread, and it was wonderful. Sliced bread can also give you a bit more level of a casserole. Still, nothing beats the taste of a good old fashioned french bread loaf when making, we’ll, french toast.
This can be served alone – no need for butter or syrup. Easy and delicious…and it’s enticing enough to distract the girls so that David and I can enjoy coffee and french toast before present time! When making this baked french toast recipe, make sure to give it time to sit and marinate. It really makes a difference in flavor.
Baked French Toast Recipe
- In a greased 9×13 baking dish, layer the slices of bread.
- In a large bowl, mix eggs, milk, cream, vanilla, nutmeg, and cinnamon.
- Pour over bread, and cover, placing in your refrigerate overnight, or at least 8 hours.
- After refrigerating, preheat oven to 350.
- In a saucepan, melt together butter, brown sugar and corn syrup, stirring often. Increase temperature until bubbling, and pour over bread mixture.
- Bake about 45 minutes.