Easy French Toast Bake

Assemble this Easy French Toast Bake the night before or the day of your gathering; it’s totally up to you. I love serving this for brunch…..I dust it with powdered sugar, and it makes it look all fancy!

I serve this with warm (real) maple syrup, or for Easter, I make a fresh 3-ingredient strawberry sauce! I also give you an entire list of toppings to try out:)  

This is an excellent recipe if you are hosting a brunch because you can make it ahead of time. Serve with a quiche, fresh berries, and a mimosa or two, and voila! A fantastic little spread!

Yield: 8

Author: Lauren Lane

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Easy French Toast Bake

Assemble this the night before or the day of your gathering, it’s totally up to you. I love serving this for brunch…..I dust it with powdered sugar and it makes it look all fancy!

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

Ingredients

• 1 loaf Brioche, challah, or a Pullman loaf that has been cut into 1 1/2- inch square pieces (one loaf yeilds about 12 cups)
• 8 eggs
• 2 1/4 cups whole milk
• 1/2 cup light brown sugar (plus extra to sprinkle on top)
• 8 ounces brick-style cream cheese, softened to room temperature
• 1 tablespoon vanilla extract
• 2 teaspoons cinnamon (optional)
• 1/4 teaspoon nutmeg
• Powdered sugar to sprinkle on top (optional)

Instructions

1. Preheat oven to 350°F
2. Spray a 9×13-inch baking dish with nonstick cooking spray. Place the cubed bread into the dish.
3. In a large bowl, add the eggs, milk, brown sugar, vanilla, cinnamon, and nutmeg.
4. Pour the egg mixture into the pan. Stir to coat the bread with the egg mixture.
5. Pinch off chunks of the cream cheese and scatter on top, pushing them into the bread mixture.
6. Sprinkle the top with the additional brown sugar.
7. Bake uncovered for 45-55 minutes or until golden brown on top. All ovens are different so check the center to be sure it's done to your liking. (I like mine on the soft side, but you do you)
8. Right before serving, dust with powdered sugar if desired.
9. Serve immediately with warm real maple syrup or strawberry sauce.
10. Cover leftovers tightly and store in the refrigerator for 3-4 days.

Notes:

1. Make-Ahead Instructions: You can make this a day before. Instead of baking it right away, cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours – overnight.
2. Bread: French toast by nature has a texture like a bread pussing. If you prefer a dryer French Toast Bake, use day-old bread or slice it up and let it sit out all day. You’ll wind up with about 12 cups of cubed bread. A little more or less is OK.
3. Half Recipe: This recipe can be halved in an 8 or 9-inch baking pan. The bake time will be shorter, around 30-35 minutes. But check in on it occasionally.
4. Toppings:

• Flavored Sugar: Try sprinkling freshly made french toast with Vanilla Sugar or Lemon Sugar. You can also mix a bit of the flavored sugar into the raw eggs & milk before dipping bread.
• My 3-ingredient Strawbery Sauce
• Fruit: Raspberries, blueberries, blackberries, bananas, strawberries
• Butter-ish: Apple butter, Nutella, almond butter, creamy peanut butter, honey butter, all the butter!
• Nuts: walnuts, pecans. candied nuts
• Whipped cream
• Lemon Curd
• Fruit Preserves: Heat your favorites over slow/medium heat until they're runny, then pour over top toast. Sprinkle a bit of confectioners' sugar
• Sautéed apples
• Powdered Sugar
• Bacon, crumbled 
• and of course….Maple syrup

Calories

367.76

Fat (grams)

18.66

Sat. Fat (grams)

9.58

Carbs (grams)

38.28

Fiber (grams)

0.60

Net carbs

37.68

Sugar (grams)

31.43

Protein (grams)

11.51

Sodium (milligrams)

247.96

Cholesterol (grams)

237.01

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© Lauren Lane

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