In “Cooking up Comfort,” we’re walking you through all the classics, whether you want to curl up with soup on a rainy afternoon or bake something delicious to celebrate the weekend. Get ready for the ultimate breakfast with this decadent French toast bake from Jessica Merchant at How Sweet Eats.
A piece of French toast hot off the griddle, topped with butter and warm maple syrup, is tough to resist. This French toast bake is made with fluffy, caramelized bread, dolloped with whipped cream, and studded with fresh berries. Good luck not going back for seconds.
The base of this French toast bake is Wolferman’s cranberry citrus English muffin bread. The combination of its thick, yet light texture and its unsurpassed flavor, makes this bread outstanding for French toast.
One great thing about this baked French toast is that you can prep the entire dish the night before. Whisk the eggs, milk, and other batter ingredients together, and pour it over the sliced bread in a casserole dish before refrigerating it overnight. In the morning, you just need to take it out of the fridge 30 minutes before you’re ready to bake it. You’ll know it’s ready to take out of the oven when the bread has puffed up and is a lovely golden color. Top the whole dish with fresh whipped cream, Harry & David maple syrup, and fresh berries.
This French toast is the perfect start to a sweet morning feast, whether it’s a family breakfast or weekend brunch with friends. Serve it with a pumpkin spiced latte with pumpkin butter whipped cream for an extra special seasonal treat.
French Toast Bake
- 8 slices Wolferman’s cranberry citrus English muffin bread
- 6 large eggs
- 1 cup milk
- ? cup heavy cream
- ? cup brown sugar
- ½ cup unsalted butter (melted)
- 1 tablespoon vanilla extract
- 1 teaspoon 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 9×4 inch baking dish with nonstick spray.
- Arrange the bread in the dish so each slice overlaps the other.
- In a large bowl, whisk together the eggs and milk.
- Whisk in the brown sugar and melted butter. Then add the vanilla, cinnamon, and salt.
- Pour the custard over the layered bread, making sure each slice is covered.
- Cover the dish and refrigerate overnight.
- Remove the dish from the fridge the next morning about 30 minutes before baking. Preheat the oven to 350° F.
- 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 berries, whipped cream, and maple syrup.