Is there a more perfect meal than French toast in the morning? Fluffy, caramelized bread dolloped with whipped cream and studded with fresh berries… it’s the best!
The base of this French toast is Wolferman’s Cranberry Citrus English Muffin Bread. This bread makes outstanding French toast because it has a fabulous texture. And, of course, the bread’s flavor is beyond great! Using a flavored bread adds extra taste without you having to do a thing.
The best thing about this baked French toast casserole is that you can prep the entire thing the night before. You’ll just whisk the French toast batter together and pour it over the sliced bread in a casserole dish before refrigerating it all overnight. In the morning you just need to pull it out of the fridge 30 minutes before you’re ready to bake it! After baking until puffed and golden and crispy and sweet, just top it with fresh whipped cream, Harry & David maple syrup, and fruit. Get ready to enjoy the most decadent and delicious breakfast!
This French toast is great for an easy family breakfast, weekend brunch with friends, or just a special treat to celebrate the start of spring. Or, serve it for spring brunch occasions like Easter or Mother’s Day. Serve this up with a sparkling strawberry rosé cocktail for an extra special meal with loved ones.
French Toast Bake with Cranberry Citrus Bread
French Toast Bake
- 8 slices Wolferman's Cranberry Citrus English Muffin Bread
- 6 large eggs
- 1 cup milk
- 2/3 cup heavy cream
- 2/3 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 pinch salt
- Whipped cream, for serving
- Harry & David maple syrup, for serving
- Powdered sugar, for serving
- Fresh berries, for serving
Spray a 9x3 inch baking dish with nonstick spray. Layer the bread slices in the dish.
In a large bowl, whisk together the eggs and the milk. Whisk in the brown sugar and melted butter, then whisk in the vanilla, cinnamon, and salt.
Pour the custard all over the bread in the dish, making sure each slice of bread is covered. Cover the dish and refrigerate overnight.
Remove the dish from the fridge about 30 minutes before baking the next morning. Preheat the oven to 350 degrees Fahrenheit.
Bake the French toast for 45 minutes, or until puffed, crispy, and golden. Remove it from the oven and sprinkle with powdered sugar. Serve with fresh fruit, whipped cream, and maple syrup!