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Ingredients
8
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
343 calories; protein 8.3g; carbohydrates 40.9g; fat 16.8g; cholesterol 171.2mg; sodium 421.1mg. Full Nutrition
Most helpful positive review
My family loved this and is already begging for a repeat. I spread a very thin layer of cinnamon applesauce between the bread layers and then sprinkled a little extra cinnamon on top. When you serve it, flip it over and you have a nice brown sugar/cinnamon topping! It's EASY and really, really good! Read More
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(182) Most helpful critical review
I add thinly sliced apples to the brown sugar butter mix for an extra treat its great! Read More
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(116) Reviews: Most Helpful
My family loved this and is already begging for a repeat. I spread a very thin layer of cinnamon applesauce between the bread layers and then sprinkled a little extra cinnamon on top. When you serve it, flip it over and you have a nice brown sugar/cinnamon topping! It's EASY and really, really good! Read More
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(182) I add thinly sliced apples to the brown sugar butter mix for an extra treat its great! Read More
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(116) 
This was a big disappointment.. I wish I could say something good about it, but I cannot. Also, it doesn't taste like French Toast at all. Read More
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(92) Advertisement
This was my first try at a baked French toast, and it was YUMMY! As with most recipes, I scaled it down for my small family. I halved the recipe, added an extra egg and a little extra splash of milk, used whole grain bread (crusts on, cut into large cubes), and tossed the bread in the egg-milk mixture, rather than pouring it over. It filled an 8X8 pan perfectly. I baked it at the same temperature for the same amount of time. but because the bread was brown to start with, I judged the "doneness" by smell and touch, taking it out when it sprang back when I poked it. I especially like how it doesn't taste really "eggy", as my French toast often does. We wound up eating smaller servings than if I had prepared "regular" French toast, the equivalent of only one slice of bread per serving. With a few brown and serve sausages on the side, perfect! We'll have the last of it for brunch after church this morning. Thanks for sharing. UPDATE: Made a half batch of this last night with regular white bread, which I rarely buy, but it was on sale. The verdict: WAY better made with a nutty brown bread, I guess because of the little bit of extra texture. It's still a go-to recipe, but I think the rest of the white bread might be going to the birds...literally. UPDATE #2: I just made this as a last minute idea, so it only sat for about an hour before I baked it, and I honestly couldn't tell the difference between a one hour rest vs an overnight rest. Read More
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(50) 
Oh my goodness! This is like eating dessert for breakfast! My family LOVED it! Actually, I made it for dinner, with some bacon and scrambled eggs. :) It tasted a lot like eating a cinnamon roll. VERY SWEET and yummy. I used 7 eggs and 2/3 cup of milk (since some others had said it was a little dry) and it was just right. I also added about a teaspoon of vanilla to the milk/egg mixture and sprinkled the top with cinnamon before pouring it over. I refrigerated it for a couple hours before baking and that worked fine! It was really too sweet to add butter and syrup, but I would like to try it with a fruit topping and some whipped cream. Next time I might try spreading the 2nd layer of bread with sweetened cream cheese and blueberry pie filling or chopped apples (between the bread layers) for a 'stuffed' french toast. Yummy! Read More
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(44) I was looking for a quick and easy french toast recipe to make this morning and came across this one. Thanks to a previous reviewer's comment, I did not let it sit overnight and just baked it as soon as I finished preparing it! I used french bread instead of regular bread and served it with a little warmed maple syrup! It turned out GREAT and we all enjoyed it very much! Thanks! Read More
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(42) Advertisement
Oh, my goodness. This is one of the most delicious baked french toast recipes I've ever had. I first made it for Christmas last year, and used ordinary, cheap sandwich bread with the crusts on and it was OK. But now I buy the good quality farmhouse bread and cut the crusts off. I add more brown sugar to the bottom of the dish, too so when I cut it and flip it over on the plate, it's buttery and sweet. Served with grits and breakfast meat this is one of our favorite meals. Oh, and I don't refrigerate over night either and it's still great. I will for this year's Christmas morning meal. Thanks! Read More
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(41) 
The family loves this!!! I made this 3 Saturday nights in a row for Sunday breakfast. I didn't read the instructions correctly the first time and I dipped each piece of bread in the milk/egg mixture (and forgot the salt) and it turned out excellent so that is how I continue to make it. We now put applesauce and cinnamon in between each layer and some brown sugar and butter on the top as well as the bottom of the pan. No one even uses syrup......we do sprinkle with powder sugar. Read More
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(27) My husband and I both enjoyed this. I too sliced an apple and placed it on the bottom of the pan. I had some leftover canned fruit and drained that and placed between the layers of bread. I even replaced 1/2 of the brown sugar with Splenda brown sugar. After baking and cooling it, I cut the pan into 8 servings and individually froze them and we just pull one out of the the freezer at a time and microwave it for breakfast. I look forward to trying it with other fruit. Read More
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(24) 
