Baked French toast is much easier to prepare than the typical frying the bread on top of the stove. They are so good, consider serving them for dinner rather than the typical breakfast or brunch. Notice some recipes can be assembled over night, making it even faster and easy to just pop them in the oven and then relax. Enjoy!
Baked Butter Pecan French Toast
1 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons honey
1 cup chopped pecans
1 loaf French bread, cut into 1/2-inch thick slices
2 cups finely chopped ham
6 eggs, beaten
1 2/3 cups milk
1 teaspoon vanilla extract
1 tablespoon sugar
1 teaspoon pumpkin pie spice
Maple syrup, if desired
- Combine brown sugar, butter and honey in saucepan.
- Cook over medium heat, stirring frequently, until sugar melts – about 2 to 3 minutes.
- Pour into un greased 13 x 9-inch baking pan.
- Sprinkle with pecans.
- Top with half of bread slices then sprinkle with ham. Combine eggs, milk and vanilla extract in large bowl.
- Beat until well mixed.
- Dip remaining bread slices in egg mixture on one side only.
- Place over ham, egg side down.
- Pour remaining egg mixture over bread slices.
- Combine sugar and pumpkin pie spice in small bowl then sprinkle over top.
- Cover and refrigerate for 4 hours or overnight.
- Heat oven to 350 degrees F.
- Bake, uncovered, for 50 to 55 minutes or until golden brown.
- Let stand for 10 minutes.
- Cut into servings and invert each onto serving plates.
- Serve with maple syrup.
Baked Raspberry Almond French Toast
1/2 cup milk
1 large egg
2 tablespoons sugar
1/2 teaspoon almond extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons raspberry jam
2 large croissants, halved horizontally
1/4 cup sliced almonds
1 tablespoon butter, melted
Honey (warmed) or confectioners’ sugar for garnish
Fresh raspberries for garnish
- Place the milk, egg, sugar, almond extract, cinnamon and salt in a shallow baking dish and whisk to blend well.
- Spread 1 1/2 tablespoons of the raspberry jam over the bottom half of each croissant.
- Replace the croissant tops and press them together.
- Place the filled croissants in the baking dish, turning to coat with the milk mixture.
- Let the croissants soak for 30 minutes to absorb the milk mixture, turning often.
- Place a rack in the center of the oven and preheat the oven to 325 degrees F.
- Butter a cookie sheet.
- Place the almonds in a shallow bowl.
- Carefully remove the soaked croissants from the bowl and coat both sides with almonds.
- Place the coated croissants on the buttered baking sheets and brush with melted butter.
- Discard any milk mixture left in the baking dish.
- Bake until the croissants are puffed and browned, and the custard is set, about 25 to 27 minutes.
- Remove the baking sheet from the oven and transfer the croissants to serving plates.
- Drizzle honey over croissants or sift confectioners’ sugar over them, and garnish with fresh raspberries.
Baked Cinnamon French Toast
2/3 cup granulated sugar
4 teaspoons cinnamon
1/2 cup butter, melted
6 (1/2-inch) slices French bread
- In a wide shallow bowl, stir together sugar and cinnamon.
- Remove crusts from bread and cut each slice into 3 or 4 strips.
- Working with 1 strip of bread at a time, turn strips quickly in butter, coating them on all sides, letting any excess drip off, then turn them quickly in cinnamon-sugar, coating them on all sides.
- Bake strips in lightly buttered pan in top shelf of a preheated 375 degree F oven for 10 minutes.
- Turn and bake 10 more minutes.
- Transfer with tongs to serving plate.
Baked Pecan French Toast
4 large eggs
1 cup milk
1/4 cup granulated sugar
1/4 teaspoon ground nutmeg or cinnamon
1/2 teaspoon vanilla extract
1 loaf French bread, cut into 12 slices
1/2 cup chopped pecans
2 tablespoons butter, melted
Vegetable oil spray or melted butter
- Place the eggs, milk, sugar, nutmeg or cinnamon and vanilla extract in a medium mixing bowl and whisk to combine.
- Spray the bottom of a glass casserole dish with vegetable oil spray or brush with melted butter.
- Place the bread slices in a single layer in the pan.
- Pour the egg mixture over the bread, distributing it evenly.
- Turn the bread slices once.
- Cover the pan with plastic wrap and place in the refrigerator overnight.
- When ready to bake, preheat the oven to 425 degrees F.
- Remove the pan from the refrigerator and remove the plastic wrap.
- Sprinkle the bread slices with pecans and drizzle with melted butter.
- Bake for 20 to 25 minutes, or until bread slices puff up and pecans are deep brown but not burned.
- Serve warm with maple syrup.