Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Baked French Toast

From the book In the Small Kitchen by Cara Eisenpress and Phoebe Lapine

Serves	10
Total Time	2 hours

Ingredients

	3	cups milk
	6	eggs
	½	tsp. salt
	6	Tbsp. maple syrup
	6	Tbsp. (¾ stick) butter, melted and cooled slightly
	2	tsp. butter, at room temperature, for the pan
	1	loaf challah or brioche, cut into 10 to 12 slices (about 1½ inches thick)

Steps

In a large bowl, whisk together the milk, eggs, salt, maple syrup, and melted butter.
Butter a baking pan that is large enough to fit all the bread slices. (You’ll probably need a 9-by-13-inch pan plus possibly a smaller square or round pan. Improvise!) Arrange the bread in it.
Pour the egg mixture over the bread, flipping each piece to make sure it’s submerged. Let rest for 1 hour at room temperature, or longer (even overnight) in the fridge.
About 20 minutes before you are ready to bake, preheat the oven to 400 degrees.
Bake the French toast for 25 minutes, or until the bread is golden and crusty and the slices are cooked through (cut open and peek if you’re not sure).
Serve with maple syrup and confectioners’ sugar, and pass a bowl of Berry Compote.

Notes

Culinate editor’s notes: Depending on the size of your challah or brioche, you may need 1 1/2 to 2 loaves of bread. You can also replace some or all of the milk with buttermilk.

This content is from the book In the Small Kitchen by Cara Eisenpress and Phoebe Lapine.

French Toast

In the Small Kitchen

100 Recipes from Our Year of Cooking in the Real World

Cherry Vanilla Brioche Pudding

Is real cooking a lost art?

Bringing humor and thoroughness to the kitchen

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.