Baked French Toast With Maple Syrup and Granola

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This is a recipe that I developed while feeding a group for a Sunday brunch. It can be made the night before; it will pick up a more intense flavor.

Baked French Toast with Maple Syrup and Granola
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Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
8 hrs
Total Time:
9 hrs
Servings:
12
Yield:
12 servings

Ingredients

  • 1 (1 pound) loaf challah bread, sliced 1/2-inch thick

  • 4 eggs

  • 1 quart half-and-half cream

  • ½ cup orange juice

  • ½ cup white sugar

  • ½ cup light brown sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • 1 cup granola cereal

  • ½ cup maple syrup

  • ½ cup unsalted butter, melted

Directions

  1. Butter a 9x13-inch baking dish. Lay the bread slices into the prepared baking dish in 2 layers. Beat eggs, half-and-half cream, orange juice, white sugar, brown sugar, cinnamon, and nutmeg together in a bowl until smooth, and pour over the bread. With a large spoon, press the bread down into the egg mixture so all the bread becomes soaked with the mixture.

  2. Sprinkle the granola evenly over the casserole, and drizzle with maple syrup and melted butter. Cover the dish with plastic wrap, and refrigerate overnight.

  3. About 1 hour before serving, remove the casserole from the refrigerator, and take off the plastic wrap. Preheat oven to 300 degrees F (150 degrees C).

  4. Bake in the preheated oven for 30 minutes, then turn oven temperature up to 375 degrees F (190 degrees C). Bake the casserole until browned, about 15 more minutes. Serve warm.

Nutrition Facts (per serving)

460 Calories
23g Fat
55g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 460
% Daily Value *
Total Fat 23g 30%
Saturated Fat 12g 61%
Cholesterol 131mg 44%
Sodium 250mg 11%
Total Carbohydrate 55g 20%
Dietary Fiber 2g 7%
Total Sugars 29g
Protein 10g
Vitamin C 6mg 30%
Calcium 158mg 12%
Iron 2mg 12%
Potassium 288mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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