Vanilla Maple Baked French Toast
This post may contain affiliate links. See our affiliate policy here.
If French toast and dessert had a delicious baby, this would be it. Soft and fluffy on the inside, crispy and caramelized on top – this baked French toast is weekend magic.
It’s loaded with vanilla, a hint of maple, and that crunchy brown sugar topping that makes everyone go back for seconds. Bonus: it feeds a crowd and feels fancy without the fuss.
For another crowd-pleasing breakfast, my Blueberry Breakfast Casserole offers fruity make-ahead goodness – assemble it the night before and enjoy a stress-free morning.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Okay, you’re going to need to make this. Since the first time I made it, experimenting with different flavored maple syrups to use – now, any time I say “what shall we eat for breakfast?” I get a resounding “BAKED FRENCH TOAST” in response.
I mean, I’m also saying it – but the husband and kids are super loud about it. I mean… come on.
I love this even more, due to it being relatively hands off! Truth be told – I make it on a Sunday sometimes, for a great way to start a Monday. Most Mondays I can barely get them out of bed, but just telling them “baked French toast” is enough for them to get up, dressed and at the table as quick as they can.
If you want to be fancy, make your own Brioche Bread, too!
Make ahead Baked French Toast
If you’re not already sold on this idea, how about this? You can make this ahead, refrigerate overnight. It’s ready to bake right out of the fridge – just pop it in the oven the next morning. Ta-Da! Breakfast is served!!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Jump
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Get Prepped. Grease an 8×8 baking dish with melted butter or baking spray. Cut the bread into triangles, and arrange – do a single layer across the bottom, then fan the rest out (as shown in the pics).
Make the batter. In a measuring jug, whisk together the eggs, half and half, maple syrup and salt and pour the mixture over the bread slices.
Refrigerate. Cover and refrigerate for 30 minutes or overnight. When ready to cook, Preheat the oven to 350°F.
Make the topping. In a small bowl, combine the brown sugar, cinnamon, pecans and salt. Sprinkle topping over the bread.
Bake. Bake for 30-40 minutes, or until the top is golden brown and set. Cool: Allow to cool slightly then cut into slices, and serve. Devour.
Kylee’s Notes
- Use vanilla-infused maple syrup, if you can find one. If not, add 1 tsp vanilla extract to the egg mixture.
- If you can find one, a cinnamon-infused maple syrup really dials up the cinnamon flavor.
- Switch out the white bread for whole wheat, or even french bread.
- Use walnuts instead of pecans (if that’s what you have)
- Make a double batch. Trust me.
More recipes to love
- Bacon Sausage Breakfast Sliders. Breakfast YOUR way with bacon, sausage, egg and cheese in a soft bun, brushed with garlic-butter… yes please!
- Easy Blueberry Waffles from Scratch. These waffles are light and fluffy and golden brown – and take just a few minutes to whip up. You can have 4 Belgian sized waffles in about 15 minutes! DIG IN!!
- Cinnamon Rolls. Warm, gooey, soft homemade cinnamon rolls with a sweet and creamy frosting that melts deliciously into them… oh my.
- Apple Monkey Bread. A pull-apart, cinnamon-apple breakfast that feels extra without making you work overtime.
- ALL BREAKFAST RECIPES
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Baked French Toast (Vanilla Maple)
Ingredients
- 12 slices bread cut into triangles
- 4 large eggs
- 2 ½ cups half and half
- 2/3 cup maple syrup
- 1 teaspoon vanilla extract (if you can find vanilla-infused maple syrup, skip the vanilla)
- 1/2 teaspoon salt
Topping
- 2 tablespoons dark brown sugar
- 1 tablespoon raw sugar
- 2-3 tablespoons chopped pecans
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Grease an 8×8 baking pan with butter or baking spray.
- Cut 12 slices bread into triangles, and arrange in the baking pan.
- In a measuring jug, whisk together 4 large eggs, 22 ½ cups half and half, 2/3 cup maple syrup, 1 teaspoon vanilla extract and 1/2 teaspoon salt.
- Pour the mixture over the bread. Cover, and refrigerate for 30 minutes or overnight.
- Heat the oven to 350°F.
- In a small bowl, combine 2 tablespoons dark brown sugar, 1 tablespoon raw sugar, 2-3 tablespoons chopped pecans, 1/2 teaspoon cinnamon and 1/4 teaspoon salt.
- Sprinkle topping over the bread.
- Bake for 30-40 minutes, or until golden brown on the top and set.
- Allow to cool slightly. Cut into slices, and serve. Devour.
Video
Notes
- Use a vanilla infused maple syrup, if you can find one. If not, add 1 tsp vanilla extract to the egg mixture.
- If you can find one, a cinnamon infused maple syrup really dials up the cinnamon flavor
- Switch out the white bread for whole wheat!
- Use walnuts instead of pecans (if that’s what you have)
- Make a double batch. Trust me.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This post was originally posted in May of 2018 and has been updated with new photos and a video – the recipe remains the same!
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I tried making it and the top tasted amazing but the bottom came out really soggy (I probably did something wrong). May try again with lesser mixture.
This recipe is definitely addicting! I love the maple flavor and the nutty crunchy topping! Definitely a breakfast favorite at my house,
Made this for a beginning of the school year teachers’ breakfast and it was gone before I could try a serving. However, I did find a spoonful left and tried it for the first time. It was marvelous. Certainly a “keeper”. Thanks so much for sharing.
I really need to make this more often – I love it so much too!!
When I used to make French Toast for my kids I always saved me one or two slices. But your recipe sounds so much better than what I used to make. I’m saving your recipe for when the grandsons come over.
That is delicious! i want to make some
Now! Beautifully baked bread with that delicious topping, looks way too gorgeous ❤️ I love the idea of making it Saturday night and magical breakfast on Sunday morning, love it!