Ultimate Baked French Toast Recipe
This Ultimate French Toast Bake recipe is the perfect thing to wake up to on Christmas morning or for a weekend brunch!
Ingredients
- 16 oz loaf of French bread approx. 1 pound (gluten-free works)
- 8-10 eggs the larger the loaf, the more eggs needed
- 1 1/2 cup unsweetened almond milk or milk of your choice
- 1/3 cup real maple syrup
- 1 1/2 teaspoon vanilla extract
- 8 oz cream cheese or dairy free cream cheese, cubed
- 1 pint blackberries or raspberries
- 1/4 cup butter melted (or ghee or vegan butter)
Instructions
- Prep: Spray 9x13 baking dish with olive oil or nonstick cooking spray of choice.
- Bread: Tear up bread loaf into large chunks, placing them in the prepared pan and spreading them out evenly, they should fill up the entire casserole dish.
- Egg Mixture: In a large bowl, whisk together eggs and then add almond milk, maple syrup and vanilla extract. Pour mixture evenly over bread chunks.
- Cover + Fridge: Cover with plastic wrap or aluminum foil and place in the refrigerator; let sit overnight.*
- Prep to Bake: When ready, preheat oven to 375 degrees F. Remove the cover on the casserole and evenly distribute blackberries and cream cheese on top of the casserole. Pour melted butter evenly over the top.
- Bake: Move the entire pan to the preheated oven to bake for 30 minutes (middle rack and uncovered), or until golden brown.
- Serve: Enjoy with a drizzle of warm maple syrup (feel free to add a little powdered sugar on top, if you want).
Video
Notes
- *Overnight: You can still make this without letting it sit overnight, but the longer you let it sit (up to 12 hours), the better it will turn out. That being said, I have made this multiple times with only letting it sit 5 minutes and it still turned out!
- Types of Bread: feel free to swap out french bread for brioche, challah, etc. This is such a flexible recipe!
- Dairy-Free: use a plant butter and either use dairy-free cream cheese or just omit.
- Gluten-Free: use a gluten-free french bread loaf.
- Storage: store any leftovers (if you have any!) in an airtight container in the refrigerator for up to 3 days.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
