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, video and instructions below!
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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!!
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.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
How to make this recipe:
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
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.
Kylee’s Notes & FAQs
- 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 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!
- Apple Monkey Bread. A pull-apart, cinnamon-apple breakfast that feels extra without making you work overtime.
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Baked French Toast (Vanilla Maple)
Video
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
Directions
- 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.
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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
Disclaimer
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.
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!
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