Baked French Toast

If I open a menu and read “Breakfast served all day,” I don’t need to keep looking; I already know I will be having French toast.  I think I can safely say that it is my favorite food.  This baked French toast was very cinnamon-y and delicious, crispy on the outside and moist on the inside.  It was so easy to throw it together the night before – I’ll definitely be making this again!

Baked French Toast (serves 4-5)

  • 8 slices of bread, torn or cut into cubes
  • 4 eggs, lightly beaten
  • 1 1/4 cup milk at room temperature
  • 2 Tbsp melted butter
  • 1 Tbsp vanilla
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  1. Butter or grease a 9×9 baking dish.  Place bread pieces in the pan.
  2. Combine eggs, milk, and melted butter with a whisk.  Add vanilla, cinnamon and nutmeg.
  3. Pour the egg mixture over the bread, making sure most of the bread pieces got covered.
  4. Refrigerate overnight.
  5. In the morning, cover with streusel topping and bake at 350 for about 40 minutes.  You can adjust the baking time depending on how mushy you want it.  I baked mine for 40 minutes and the top was crispy but the inside had a texture similar to bread pudding.

Streusel Topping:

  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 stick butter, cut into pieces
  1. Combine flour, brown sugar, cinnamon, and salt with a whisk.
  2. Using a pastry cutter or fork, cut in the butter until most of the flour mixture has been incorporated and it looks like crumbles.

Note: You can make the streusel topping the morning of or the night before, just keep it in the refrigerator overnight.
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