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!!

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.

MAKE AHEAD: 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!! 

While I LOVE to make an easy french toast, I love this even more, due to it being relatively handed 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. I’m not going to mention/judge the outfits chosen in haste to get to the table…… he’s probably not wearing pants in this picture. #momlife

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. 

Ingredients:

How to make this recipe:

Full, printable recipe & VIDEO below – just scroll down to the recipe card!

PREPARE: 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)

MIX In a measuring jug, whisk together the eggs, half and half, maple syrup and salt and pour the mixture over the bread slices.

COVER: and refrigerate for 30 minutes or overnight.

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 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 for Vanilla Maple Baked French Toast

• 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?
  • Lemon Ricotta Pancakes – art-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!
  • Blueberry Waffles – A delicious breakfast, bursting with juicy blueberries.
  • ALL BREAKFAST RECIPES

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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!!

5 from 12 votes

Print Pin

Course: Breakfast, brunch

Cuisine: American

Prep Time: 5 minutes

Cook Time: 30 minutes

Resting time: 30 minutes

Total Time: 35 minutes

Servings: 6

Calories: 467kcal

Author: Kylee Cooks

Want to scale this recipe?Simply click on the serving amount and move the slider up or down – the recipe will automatically adjust!

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.

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

Calories: 467kcal | Carbohydrates: 62g | Protein: 12g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 146mg | Sodium: 668mg | Potassium: 367mg | Fiber: 2g | Sugar: 31g | Vitamin A: 515IU | Vitamin C: 0.9mg | Calcium: 246mg | Iron: 2.7mg

Tried this recipe?Mention @kyleecooks or tag #kyleecooks!

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!