Vanilla Maple Baked French Toast

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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!!

Step by step photos, video and instructions below!

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.

While I LOVE to make an

, 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.

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!! 

I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

How to make this recipe:

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 degrees 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.

More breakfast recipes:

• Lemon Ricotta Pancakes. Tart-but-sweet, with fresh lemon juice and zest and ricotta to create a gorgeous, fluffy result!
• 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.
• Chocolate Chip Pancakes. A childhood favorite and a sure-fire way to get your family excited to eat breakfast, these Chocolate Chip Pancakes fit the bill!

• ALL BREAKFAST RECIPES

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5 from 14 votes

Vanilla Maple Baked French Toast

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!!

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Suggested Equipment

Prep: 5 minutes

Cook: 30 minutes

Total : 35 minutes

Rate

yield: 6

Ingredients

• ▢ 12 slices bread cut into triangles
• ▢ 4 eggs
• ▢ 2 ½ cups half and half
• ▢ 2/3 cup maple syrup
• ▢ 1 tsp vanilla extract (if you can find vanilla-infused maple syrup, skip the vanilla)
• ▢ 1/2 tsp salt

Topping

• ▢ 2 Tbs dark brown sugar
• ▢ 1 Tbs raw sugar
• ▢ 2-3 Tbs chopped pecans
• ▢ 1/2 tsp cinnamon
• ▢ 1/4 tsp salt

Instructions

• Grease an 8×8 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 vanilla 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.
• Devour.

Tips & Notes:

Kylee’s 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.

nutrition facts

Calories: 467kcal (23%) Carbohydrates: 62g (21%) Protein: 12g (24%) Fat: 18g (28%) Saturated Fat: 8g (50%) Cholesterol: 146mg (49%) Sodium: 668mg (29%) Potassium: 367mg (10%) Fiber: 2g (8%) Sugar: 31g (34%) Vitamin A: 515IU (10%) Vitamin C: 0.9mg (1%) Calcium: 246mg (25%) Iron: 2.7mg (15%)

Nutritional Disclaimer

Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

Author: Kylee Cooks

Course:Breakfast, brunch

Cuisine:American

Did You Make This?I love seeing what you’ve made! Tag me on social @kyleecooks and hashtag #kyleecooks for a chance to be featured!

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!