Description
This French Toast Bake is a comforting and easy breakfast casserole featuring cubed bread soaked in a rich and flavorful custard made from eggs, milk, vanilla, cinnamon, nutmeg, and maple syrup. Baked to golden perfection, it serves as a perfect morning treat for family or guests.
Ingredients
Scale
French Toast Bake
- 8 cups of bread cubes (day-old bread such as brioche or challah, cut into 1-inch cubes)
- 6 large eggs
- 2 cups of milk (whole milk recommended)
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 cup of maple syrup
- Powdered sugar (for dusting)
Instructions
- Prepare the Bread: Cut the day-old bread into approximately 1-inch cubes. Using day-old bread helps the custard absorb properly without becoming too soggy.
- Mix the Custard: In a large bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, ground nutmeg, and maple syrup until fully combined and smooth. This mixture will serve as the flavorful custard soaking into the bread cubes.
- Assemble the Bake: Grease a 9×13-inch baking dish lightly. Spread the bread cubes evenly in the dish and pour the egg custard mixture over them, ensuring all cubes are well coated.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Covering helps the custard cook through the bread gently without drying out.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden brown and set. The edges should be slightly crisp while the interior remains soft and custardy.
- Serve: Remove from the oven and let it cool slightly. Dust the baked French toast with powdered sugar before serving for an added touch of sweetness and presentation.
Notes
- Use sturdy, day-old bread like brioche or challah for the best texture.
- Whole milk yields the creamiest custard, but you can substitute with any milk of choice.
- For extra flavor, consider adding a splash of orange zest or a handful of fresh berries before baking.
- This dish can be prepared the night before and refrigerated before baking to save time in the morning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
