Baked French Toast
I love French toast. My dad made it for my brother and I when we were kids and he would do it the traditional way – slice by slice. I’ve done that too, using Martha Stewart’s recipe and it is delicious. But if you have a bunch of people coming for brunch, it’s very tedious. This baked version you can make ahead and throw in the oven while your friends and family enjoy a brunch cocktail.
Butter, for greasing the dish
1 loaf brioche or other white bread
8 whole eggs plus one egg yolk
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract
2 ½ tablespoons orange liqueur, such as Grand Marnier (optional)
1 ½ teaspoons orange zest (approximately the zest of one orange)
½ teaspoon nutmeg
¼ teaspoon kosher salt
Grease the baking pan with butter or spray with cooking spray . Tear the
bread into chunks, or cut into cubes, and evenly distribute in the pan. Whisk together the eggs, egg yolk, milk, cream, granulated sugar, brown sugar, vanilla, nutmeg, salt, and Grand Marnier (if using…but it is delicious…so please use). Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (up to overnight).
When you’re ready to bake the French toast, preheat the oven to 350
degrees F. Bake for 45 minutes to 1 hour, testing occasionally with a toothpick. You want the custard set (so the toothpick comes out clean) and the top crunchy and brown.
Serve it up. Top with butter and warm maple syrup. You can add blueberries or strawberries if you like.