Easter Brunch: Baked French Toast

It’s Easter this weekend, can you believe it?!? My Mom and Dad host an Easter brunch each year for our huge family. The kids enjoy a Easter Egg Hunt and we catch up with the family.

I’ve offered to bring a couple things for brunch and this past weekend, I made them to test on my family. First up: Easter Brunch Baked French Toast.

This recipe hails from “An American Celebration: Recipes and Traditions of Celebration, Florida.” So far, this cookbook has impressed me with sweet treats such as Pumpkin Pie Dip and Gator Cheesecake Cups with Pecan Crumbles.

For the Baked French Toast, you will need:

1 stick butter
1 cup packed brown sugar
2 tbsp pure maple syrup
1 loaf Wheat French bread, cut into
1 inch slices
5 eggs
1 1/2 cups 2% milk
1 tsp pure vanilla extract
Cinnamon and powdered sugar for dusting

Place the butter, brown sugar, and maple syrup into a small saucepan. Cook over medium heat until the three ingredients melt together to make a toffee sauce. Spray a 13 x 9 inch glass baking dish with PAM and then pour the toffee sauce to cover the bottom. Take the French bread slices and arrange them into a single layer, covering the toffee sauce. {I had extra slices, so on Easter, I’ll make another pan.}

Next you are going to take the milk, eggs, and vanilla and place them into a blender. Blend until frothy and then slowly pour evenly over the sliced bread. Place a lid on the baking dish and refrigerate overnight. 

In the morning, you are going to bake UNCOVERED {thanks for the reminder, reader!} at 350 degrees for 30-40 minutes. The recipe called for only 30 minutes, but I thought 40 gave it just the right amount of toastiness.

Here, the caramel/toffee is bottoms up and you can see it looks like the bottom of a cinnamon roll!

I used powdered sugar and a little cinnamon to dust the top to make it look all pretty for plating. I couldn’t believe there was a French toast recipe without mentioning cinnamon! BUT…don’t worry, we fixed it all here for ya!

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