Baked French Toast
My perfectly-seasoned Baked French Toast that won't put you in a sugar coma. I was never one for overly-sweet desserts when I came to America, and this dish was designed to scratch all my French Toast/ Bread Pudding itches without putting my adrenals in crisis.
what's cool about this recipe
Baked French Toast
My perfectly-seasoned Baked French Toast that won't put you in a sugar coma. This dish scratches all my French Toast itches without taxing my adrenals.
- 1 loaf of dense crusty bread, such as homemade, French, or sourdough, broken into pieces
- 8 whole Eggs
- 2 Cups 2% milk
- 1/2 Cup heavy cream
- 1/4 Cup Sucanat or brown sugar
- 2 Tbsp vanilla extract
- 1/4 tsp sea salt
- 1 Cup flour
- 1 Cup Sucanat or brown sugar
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp nutmeg, freshly grated
- 1 stick cold butter cut into pieces
THE DAY/ EVENING BEFORE
Spray 9x13" pan (a sheet cake pan) with non-stick spray. Break the french toast into pieces and spread it evenly throughout pan. (If you want to make multiple variations, use 3 bread pans instead of one 9x13" pan. Bread pans also make a more edge surfaces for a crunchy crust, as opposed to some edge crusts but more bread pudding in the middle with the 9x13" pan.
Keep the butter in the fridge until the dry mixture is prepped. Add the dry ingredients of the topping to your food processor and pulse until blended. Remove the stick of butter from the fridge, and hold the butter with a hot pad so the warmth of your hands don't soften it, and cut the butter in 1 tsp increments directly into the food processor. Pulse processor until butter and dry mixture are well blended and forms small crumbs. Pour half of the topping into a baggie and immediately place into the fridge. It's important to not allow the butter to soften or warm at all in this process.
Lightly mix the remaining half of the topping into the bread, creating ribbons and strips of topping interwoven in.
Mix together egg mixture, and pour evenly over the bread. Cover and refrigerate overnight.
IN THE MORNING
Preheat oven to 350 degrees. Leave the bread/egg mixture and topping in the fridge until oven is heated.
Once the oven is ready, remove the bread/egg mixture and topping mixture from the fridge, and evenly distribute remaining topping mixture on top of the bread.
Bake for 45 minutes in the middle of the center rack. Cool on a cooling rack for an hour before serving.
Top with a tart fruit, like blueberries or strawberries, or add whipped cream or maple syrup for a sweet tooth.
Quick background about where this recipe came from, and how it's used
The really cool thing about this recipe is the capacity for variations. If you can dream it, you can build it. From a sweet, to semi-sweet, to totally savory dish, you have options if you know what you're looking to create.
- bread pudding: Omit the topping altogether.
- ham, egg, n' cheese casserole: Omit sugars and topping, and add chopped onions, ham, and green peppers to the egg. Top with cheddar cheese & crispy bacon.
- berry bake: fold into the bread blueberries, strawberries, apples, raspberries, or plums and top with whipped cream or nothing at all
- Greek bake: omit sugars and toppings, and add sundried tomatoes, feta cheese, and spinach
- Jordan bake: sundried tomatoes, garlic, onion, spinach, parmesan, and ricotta
Food Pairing Suggestions
- This meal already has eggs, and is a soft texture, so go after a pairing that is firm and offers a robust, salty, or even smokey flavor such as salty meats like bacon, ham, or sausage.
- tangy fruits, such as fresh blueberries, strawberries, blackberries, raspberries, kiwi, pineapple, plums, or even a tart mango chutney or salsa
Drink Pairing Suggestions