Baked French Toast Recipe

Before making this dish, I read the reviews... Wished I hadn't! The dish is fine the way it is, and I would have enjoyed the taste better, not wondering what it would have been like if I used less liquid. This is a casserole dish, more like bread pudding is accurate, not like traditional french toast. You have to squeeze the bread in the 9x13 dish... but can be done eazily. My suggestion to you is to try it the way it is intented... then try it other ways too. Make sure that your oven is giving you an accurate temp., as you will under cook if not. This is a good base recipe... I find that you can make this recipe fit you needs for taste, which is why I gave it 5 stars. If you like less liquid you can do it, less sweet can be done too. This is a recipe that you can make yours! But keep in mind that if you are reading the reviews, you may be disappointed with the intial taste... Serve it to someone that hasn't read the reviews and see what they have to say. Thanks Laura for sharing!

I've made this for years...tips - 3/4 cup milk, 3/4 cup half & half, 7 eggs...I always cut the slices almost 2" thick...I put 14 slices in the 9x13 pan...When cooking this - I cook for half the time and then turn each piece over - comes out Great and seems to eliminate the "extra soggy" center....

I wanted to make this for guest over the weekend but was a litle put off by all the mixed reviews. I decided to vary the recipe with a combination of reviewers ideas. Here's what I did to achieve a great recipe that my guests really enjoyed. Used only 6 eggs, 1 1/4 cups of milk and 1 cup of cream. Used a larger dish. Let rest overnight and turned the bread over after a couple of hours. Baked in the oven and when the top had gone a crunchy brown (not too dark) I removed and turned all the bread over and popped back in for about 15 minutes. This then allowed the egg mixture to puff up in the oven and dry out slightly. We didn't find this soggy at all and my guests requested the recipe. Hubby wants me to make this again, so I guess that says it all.

When this is baking it really puffs up, and the sugary sauce spills over the edges. A regular 9x13x2" pyrex pan is NOT deep enough. Next time I'm going to have to use a deep foil pan.... UPDATE: 1 14-oz loaf of Vanilla Cream Brioche Bread; cut into 11 slices; 6 eggs; 1/3 cup half & half; 1 cup milk. Add syrup for last 15 minutes of cooking after popping bubbles in the bread. Perfect!

I love this recipe exactly how it is, however my husband thinks it is "slimy" in the middle, so I made a few tweaks. I only used 6 eggs instead of 8 and I also used Dunkin' Donuts coffee creamer in lieu of the 1/2 and 1/2; OMG AMAZING!!! I also took some above advice and baked it uncovered for 30 minutes without the topping, and then added the topping and baked for an additional 30 minutes. If you don't like it "soggy" drain the excess egg and milk mixture off after you turn the bread and let it set out waiting for the oven to preheat. I also added raisins to the topping mix a few times when I felt like having raisins in it; delicious!

I used my homemade whole spelt flour, which has a tendency to be a bit crumbly and this recipe worked fabulous! I only made 3/4 of an milk&egg mix to let the bread soak in over night and added 1/4 of it with butter before baking since it seemed a bit dry. Next time I'll make it according to instructions ;-). Great recipe!

I make this on Christmas mornings! I keep unused cinnamon or cinnamon raisin bagels in the freezer just for this. I tear them up with regular bread, pour the mixture on top (I only use 1-1/2 C Milk) and we just slice the casserole up - I use maple syrup rather than corn syrup and everyone raves about it! Thanks for a great recipe!

I'm giving 4 stars because I did follow a lot of suggestions of other reviewers, especially since many complained of sogginess. I used just 6 eggs, just 1 1/4 cups milk, just 2 Tbslp. corn syrup, increased cinnamon to 1/2 tsp. , and added 1/2 tsp. nutmeg. I also did turn the bread slices over after a couple hours per reviewers' suggestion. I made 2 for a bridal shower. One as above and the other I added chopped pecans to the sauce before pouring over bread/egg mixture. The one with the pecans went first....bigger hit so I will likely always add the pecans. REALLY good!

I followed the recipe to a T. I was unaware that this would bubble over my 9x13 and smoke up my kitchen 😆. I recommend putting a lined cookie sheet under your 9x13. The flavor is sweet enough without adding syrup onto the slices after cooking. The only problem I see is the tops of the bread get coated and leaves the middle without any sauce at all. Next time I make this I will tear or cut the bread into pieces (like a bread pudding) I believe that will solve that issue.

After reading many reviews, I also tweaked the recipe: 6 eggs, 1 cup half & half + 1 cup 2% milk, 2 tsp. vanilla, 1 tsp. cinnamon. My pan held only half a loaf, so I reduced the butter & brown sugar substantially: 1/4 cup butter, 1/2 cup brown sugar, 1 tsp. vanilla, 1 Tbl. corn syrup. It was the perfect amount of sweetness! It was a tad soggy after coming out , but after sitting for 15-20 minutes, it was much better. Thanks for the recipe!

I used a loaf of brioche and kept everything else the same. Knocked it out of the park! Baking the dish on top of a foil-covered pan is a good tip because it might bubble over.

This was delicious, followed instructions to the letter. My sister who doesn't eat a lot of sweets even liked it.

I halved the recipe and poured off the extra liquid before baking. I used 1" slices of a loaf of challah that were lightly toasted for 10 minutes in the oven before soaking overnight. Final result: It looked amazing at 30 minutes, but because I read reviews saying it required extra oven time, I was afraid to take it out. Well, it turns out I should have removed it, because it ended up slightly burnt. BUT, even so, it was still reeeeeally delicious. I think next time I will use a bread with a tighter crumb, because the "inside" of the challah slices almost disappeared in the final product. The outside was.... wow, absolutely delicious, almost like a candy crust. My husband kept making little 'mmmm' noises while eating it, lol. My advice is take the negative reviews here with a grain of salt. People live at different altitudes, have different ovens, use different ingredients, etc.,. For me, this recipe was great as written.

I made just one big change on this recipe. I took it plant based. I substituted garbanzo beans flour for the eggs and nut milk and cream for the dairy and to give it a custard texture I added corn flour. Oh and a touch of nutmeg. 👍👍👍 Harry 🧑‍🍳🏳️‍🌈

This is my family's most requested recipe ever! I use cinnamon crucn bread from a local bakery and cut all of the ingredients in half. The normal recipe is WAY too much!

Fairy easy and very tasty!

I followed this to a tee without looking at all of the comments recommending adjustments. This was a soggy, disgusting mess. Absolutely essential to make adjustments to this if you want it to be edible.

Such a lifesaver for busy days.

It was dellish, I definitely recommend it

The first time I made The French toast I found the recipe verbatim and it turned out OK, but it needed more. The second time I made it. I really tweaked it up and added more brown sugar a little bit more cinnamon little bit more vanilla, and cut the bread up in squares and really made it more A more enjoyable dish. The church really liked it