Make Ahead French Toast Recipe

I gave this recipe a second try with some adjustments to make it firmer. I sliced a loaf of French bread down the middle lengthwise and then into 1-inch slices. Skipping the half-and-half, I used three eggs and halved the other ingredients. I mixed everything (except the topping) in a large bowl until all the liquid was absorbed. After spraying the casserole dish with cooking spray, I arranged the bread slices in a single layer and added the topping. I baked it for just 30 minutes, yielding about 5 servings. This modified version turned out more like sticky rolls than traditional French toast. Absolutely delicious.

Rewritten review: I prepared this dish for Easter brunch and it was a big hit! I made a few adjustments: 1) I used only 1/2 cup of half and half instead of the recommended 1 cup. 2) I reduced the amount of brown sugar to 3/4 cup, though it was still quite sweet - I may reduce it further to 2/3 cup next time. 3) Instead of dipping the bread slices, I poured the egg mixture over the bread. 4) I sprayed the pan with PAM before adding the bread, and flipped the bread before baking, which prevented any sticking issues. Despite preparing it the night before and baking it the next day, the result was still fantastic. Highly recommend!

This recipe was simple and delicious. I utilized an entire French bread loaf and increased the topping amount by two-fold (without doubling the egg/milk dipping mixture). Prior to adding the topping, I included the zest and juice from half an orange, and I also sprinkled 1/2 tsp of cinnamon onto the topping mixture.

We accidentally purchased a large loaf instead of a baguette, so we improvised by cutting the French bread into 1-inch pieces. After dipping them in a milk/egg mixture, we refrigerated it overnight. The next morning, we added the remaining milk/egg mixture, then baked the dish at 300 degrees for 75 minutes while we were at church. Upon returning home, we prepared a decadent topping by melting unsalted butter, brown sugar, cinnamon, corn syrup, and chopped pecans. After generously topping the baked bread mixture, we baked it at 350 degrees for an additional 20 minutes. The result was absolutely delicious! My sister and I have pledged to make this dish a staple at all our family gatherings. Thank you for sharing such a wonderful recipe!

I was amazed by this make-ahead French Toast recipe! It stands out as the best one I've tried so far. The key to its success lies in dipping the bread in the egg mixture rather than pouring it over the top, which prevents it from becoming too soggy. I did find that the proportions in the recipe were a bit off, as the quantity of egg mixture could easily coat a whole 1lb loaf instead of just half as stated. No worries though – I used the entire loaf and made two pans of this delicious dish! For a twist, I added a layer of fresh sliced peaches to one of the pans before drizzling over the caramel sauce. While it was a tasty addition, that pan did end up a bit soggy due to the extra juice.

Review: What a delightful treat! My entire family enjoyed it immensely, especially during the quarantine period. I noticed some reviewers mentioning that it turned out soggy. To prevent this, I recommend not pouring the egg mixture over the bread, but instead, dip the bread into it. For an extra touch, we decided to add 1/4 tsp of cinnamon to the topping the second time we made it - and it was absolutely delicious!

I made this French Toast recipe for Christmas morning and it was a hit with most of my guests. I was specifically looking for a traditional French Toast recipe and decided to follow this one after reading through some reviews. To prevent sticking, I rubbed the pan with cold butter before assembling the dish. I used most of two 3/4 lb French loaves, experimenting with different widths and cuts. However, in hindsight, one loaf would have been sufficient. I opted for 1 1/2 inch thick, slanted cuts which filled up my 9x13 pan perfectly. The two-inch cuts were a bit too tall and didn't look quite like traditional French toast due to the narrow French bread. Next time, I may try using a "fatter" bread for better results. I combined 3 beaten eggs, 3/4 cup of milk, and 1/2 cup of half and half to pour over the bread, allowing it to soak overnight. In the interest of saving time the next morning, I prepared a mixture of 5 tablespoons of melted butter, 1/4 cup of light brown sugar, and 1/2 tablespoon of maple syrup in advance. I reheated this mixture the following morning before pouring it over the French toast prior to baking. However, the mixture didn't completely cover all the bread, so I plan to make a bit more next time. To prevent sticking, I loosened the bread with a spatula before baking for approximately 40 minutes (though exact timing was lost in the chaos of Christmas morning). I served the French toast with heated real maple syrup in dipping cups, and it was a delicious dish that I will definitely make again.

Flexible recipe. It's delicious as written, and if you're missing ingredients, you can make adjustments and it will still turn out fantastic.

Simple and quick breakfast option.

I have made this recipe with and without pecans, and every year I am requested to make it again. It is always a huge hit! I enjoy making it as well because it is so easy!