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Baked French  Toast
From Iris
Heritage Recipe for Baked French Toast

My friend Tammy turned me on to this brunch  favorite -- Baked French Toast.  I'm providing the original Baked French Toast recipe and one that I "jury rigged" to make it less fattening but no less delicious.  I've made both recipes and served them at the same brunch and no one  could tell the difference.  Serve with bacon or sausage for a real treat.

Baked French Toast


Original Recipe:



 large eggs

Equivalent fake (Egg Beaters) eggs


baguette French bread or 1 loaf sliced French bread



 cups whole milk 

1 1/4 cup 1% or skim milk

1 cup

 cream or half & half 

1 cup evaporated skim milk

1 tsp



1/4 tsp



1 cup

 brown sugar


2 tsp

 corn syrup


1/2 tsp



1/2 cup

 butter, softened 

 1/2 cup margarine

1/2 cup

 walnuts, optional 

 1/4 raisins

Cut bread into 1" cubes and put into 9 x 13" greased pan (Use Pam). 

Mix eggs, milk, cream, vanilla, cinnamon and nutmeg  Pour over bread slowly getting all the bread wet. Refrigerate overnight.

Mix butter, brown sugar, nuts/raisins and corn syrup. "Dab" butter/sugar mixture over bread and bake at 350 degrees for 40 minutes.

Download PDF and Print Baked French Toast

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