Hey friends!

It’s 10:52 pm on Saturday, March 21st, 2020 and we are all in the midst of trying to navigate our way through the COVID-19. I am thinking about a delicious baked french toast recipe. I think it will be perfect for our Sunday brunch tomorrow.

I have all of our girls home and my oldest daughter’s boyfriend as well. We are sheltered in place and grateful to have each other as well as trying to make the best of these unchartered waters. Feeding my family and friends has always been my comfort zone. A bit of time in the kitchen allows me to be creative, release some stress and feel like I am taking care of my tribe. I’m feeling a bit weight gain coming with this shelter in place! Here is a great Baked French Toast recipe. For other Good Eats ideas, click here.

Great for lots of occasions!

The baked french toast that I am going to make tonight for our Sunday brunch tomorrow is one of my favorites. I usually make this on Christmas Eve for Christmas morning. Great for any morning where you have a fuller house to feed.

Step One- Not Really Part of the Baked French Toast Recipe

So, like tonight, I normally whip this one up late so might need a few extras to get me through but do keep in mind that this baked french toast is super easy to make and will make the next morning even easier. Tonight, I a going to pour myself a Franjelica on ice and put my Jack Johnson playlist on!

Ingredients

French Toast: 
Butter, for greasing
1 large loaf crusty sourdough, French bread or Challah
8 whole eggs
1 and 1/2 cup whole milk
1/2 cup whipping (heavy) cream
1/2 cup granulated sugar1/2 cup brown sugar
2 tablespoons vanilla extract

Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt1 cup of chopped pecans
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Toppings can change- add blueberries or raspberries or even chocolate chips

Warm pancake syrup the next morning, for serving

Step Two- Baked French Toast Making

• For the French toast:
  Grease the baking pan with butter.
  Cut the bread into thick slices and then cut the slices into large cubes. Evenly distribute in the pan.
  Crack the eggs in a big bowl.
  Whisk together the eggs, milk, cream, granulated sugar, brown sugar, and vanilla.
  Pour evenly over the bread. 
• For the topping:
  Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl.
  Stir together using a fork.
  Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. 
• Add the topping to the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). 

Step Three- In the Morning

• Preheat the oven to 350 degrees F.
• Remove the casserole from the fridge and sprinkle the topping over the top.
• Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture. 
• Heat the maple syrup in a pan, add a few tablespoons of butter, serve french toast with a drizzle of syrup.

Step Four- Enjoy!

I love variation and this recipe is no exception…great without the pecan topping and served with fresh mixed berries and homemade whipped cream on top or throw in some sliced bananas and chocolate chips right before popping in the oven.