Baked French Toast


·        1 loaf French bread - 16 ounces

·        8 large eggs

·        2 cups half-and-half

·        1 cup milk

·        2 tablespoons granulated sugar

·        1 teaspoon vanilla extract

·        1/4 teaspoon ground cinnamon

·        1/4 teaspoon ground nutmeg

·        Dash salt



·        Slice French bread into 20 slices, 1-inch each.

·        Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

·        In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.

·        Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.

·        Cover with foil and refrigerate overnight.

·        The next day, preheat oven to 350 degrees F.

·        Bake for 40 minutes, until puffed and lightly golden.

·        Serve with maple syrup.


KM’s Modifications

·        For Christmas 2006 I followed the recipe above (combination of recipes found online) and added banana slices in between layers of French bread.  Excellent.

·        For Christmas 2007 I used half loaf cinnamon raisin bread and half loaf whole wheat bread alternating the layers.  I did not use banana since there were raisins in the bread.  Also very good.

·        I make this with the Brown Sugar Bacon as they both bake at 350 and it makes an easy breakfast when everything is prepared the night before—everyone can eat at the same time!