Looking for the perfect sweet addition to your brunch menu this holiday season? Well look no further, our baked French toast will satisfy everyone at your table and the presentation will impress your guests too! This baked French toast has a crisp brown sugar bottom, and gets topped with seasonal fresh fruit and pure maple syrup. At this time of year I include pomegranates for all the Holiday feels, but feel free to use any of your favourite fruit!
Making French toast the traditional way for a brunch is too much work, as normally you have so many other menu items to attend to. So this baked version is the ideal option. While it bakes you can prep your other dishes. You can in fact make it ahead of time and refrigerate it until you’re ready to bake, giving you as much time as needed to perfect your meal. It also keeps and reheats well, so none goes to waste. It is always a hit at our table, and I hope you get the chance to try it too!
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- ½ cup melted butter
- ¾ cup packed light brown sugar, plus 2 teaspoons
- 10-12 pieces of texas toast
- 5 large eggs
- 1¼ cup whole milk
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- Powdered sugar for sprinkling
- Real maple syrup for serving
- Fresh Fruit of your choice for topping
- In a medium sized bowl mix the melted butter and ¾ cup brown sugar. Pour into bottom of a greased 6x9 pan, spreading mixture evenly.
- In a separate bowl, beat eggs, milk, and vanilla until incorporated. Set aside.
- Lay a single layer of Texas Toast in pan, about 5-6 pieces, cutting pieces to fit if needed. Spoon half of egg mixture evenly over bread. Evenly sprinkle with 1 teaspoon of the brown sugar, and 1 teaspoon of the cinnamon. Repeat with second layer, using up the rest of egg mixture over that layer, and ending with a sprinkling of brown sugar/cinnamon mixture. Try to get the custard evenly soaked into the bread slices. (At this point you can refrigerate until ready to bake, or bake right away)
- Bake at 350F for 40-45 minutes on lower middle rack — covered for the first 30 minutes, and uncovered after that. Sprinkle with powdered sugar. Be sure to scrape up all the bottom sticky goodness. Serve with maple syrup and fresh fruit on top.