Decadent. Maple-y. Vanilla-y. Delicious. GET IN YOUR BELLY! This gorgeous Baked French Toast recipe is the real deal. Delightfully flavored french toast, topped with a sweet/nutty/crunchy topping, be warned – you will get addicted!!
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.Decadent. Maple-y. Vanilla-y. Delicious. GET IN YOUR BELLY! Delightfully flavored french toast, topped with a sweet/nutty/crunchy topping, be warned - you will get addicted!! Click To Tweet
If you’re not already sold on this idea, how about this? You can make this ahead, let it hang in the fridge overnight – and pop it in the oven the next morning. Ta-Da! Breakfast is served!!
This little guy (a willing model – the very patient, very eager-to-eat-but-will-let-me-take-pics-if-it-means-he-gets-to-chow-down, H) is a HUGE fan and begins his campaign for baked french toast on a Friday night. Begging me to make it ahead so he can enjoy a Saturday breakfast.
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.
I’m not going to mention/judge the outfits chosen in haste to get to the table……
Want a bite?
Vanilla Maple Baked French Toast is super easy, see?
Kylee’s Notes for Vanilla Maple Baked French Toast
- Use the Cinnamon Infused Maple Syrup to really dial up the cinnamon flavor
- Use the Bourbon Barrel Aged Maple Syrup for a more adult flavor (dare you to swig out of the bottle)
- Use walnuts instead of pecans (if that’s what you have)
- Make a double batch. Trust me.
- 10-12 slices of bread cut into triangles
- 4 large eggs
- 2 ½ cups half and half
- 2/3 cup maple syrup
- 1/2 teaspoon salt
- 2 Tbs brown sugar
- 1 Tbs raw sugar
- 2-3 Tbs chopped pecans
- 1/2 tsp cinnamon
- 1/4 tsp salt
Grease an 8x8 baking pan with butter or baking spray.
Cut the bread into triangles, and arrange in the baking pan.
In a measuring jug, whisk together the eggs, half and half, maple syrup and salt.
Pour the mixture over the bread.
Cover, and refrigerate for 30 minutes or overnight.
Heat the oven to 350F.
In a small bowl, combine the brown sugar, pecans, cinnamon and 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.