Baked French Toast

Weekday breakfasts for me are usually just something fast and simple, but weekend breakfasts can be special. Without work or school to rush off to, it’s so nice to sit and really enjoy your first meal of the day! As far as “special” breakfasts go, I’m a pretty big fan of french toast; it’s easy, delicious and you can add almost anything to it. Well, this baked french toast takes even less prep time but is still lovely enough to serve for an occasion.
You can put it all together and leave it in the fridge overnight, then all you have to do in the morning is pop it in the oven! I think everyone can handle that.Ottawa is getting it’s second weekend of beautiful weather in a row, and I can’t get enough of the sunshine (although my lobster red shoulders might disagree).   This long weekend is the perfect time for a languid breakfast in the sun — hope you can take advantage of it!

This baked French toast was part of our Mother’s Day brunch… it was a delicious morning and I have so much love for my wonderful Mum & Nana! 

Oven French Toast (from the The Ottawa Citizen)

Makes: 8 servings

■ 2 tablespoons (25 ml) butter

■ 8 slices raisin bread from a 1-pound loaf, sliced 1-inch thick

■ 4 eggs

■ 4 egg whites

■ 1 1/2 cups (500 ml) milk

■ 1/4 (70 mL) cup sugar

■ 1/2 teaspoon (2.5 mL) cinnamon

■ 2 tablespoons (25 ml) maple syrup

■ 1 teaspoon (5 ml) vanilla

■ 1/2 teaspoon (2.5 mL) salt

■ Powdered sugar, for dusting

Butter shallow baking pan and arrange the bread in a single layer. Beat together the eggs, egg whites, milk, sugar, cinnamon, syrup, vanilla and salt in a large bowl. Pour mixture over bread. Turn slices to coat. Cover with plastic and refrigerate overnight. Preheat oven to 400 F. Bake the French toast for 20 minutes or until a tester inserted in the center comes out clean. Turn the bread and continue baking until golden, about four minutes longer. Transfer to a warm plate and sprinkle with powdered sugar.


  1. Mmmmmmmm. I’m always so in awe of people who can bake … or cook .. anything. Haha. I always say that I cook to survive, not as an art. I’ll leave that up to you experts ;)

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