Food just tastes better when someone else is cooking and that includes French toast. Not because we get lazy when it comes to putting in work in the kitchen. But to eat a meal when it’s hot (with the rest of the family) is a luxury most home cooks and busy moms and dads just don’t get to enjoy. Until now…with this baked French toast.
The beauty of baked French toast is not just in the virtually mess-less prep and simple ingredients. It’s an excuse to buy that fancy brioche you’ve been eyeing at your grocery store without really knowing what to use it for.
We love brioche for this recipe because it’s so soft and full of perfect little air pockets to soak up the milky eggy goodness. The bread inherently has a sweetness that works so well with the brown sugar cinnamon combo of the egg mixture that syrup is almost unnecessary. Almost.
Can you swap the harder-to-find brioche for a sturdier bread like a crusty French loaf? Absolutely. You’ll just want to add a bit more milk (1/4 cup should do) and let it soak a little to really soften that crusty exterior.
Texas Baked French Toast
- 8 oz Brioche Bread, sliced and cut in halves or cubed
- 4 large Eggs
- 2 teaspoons Vanilla Extract
- ½ cup Heavy Cream
- 2 tablespoons Brown Sugar
- 2 teaspoons Ground Cinnamon
Topping Suggestions: powdered sugar, fresh berries, whipped cream, pure maple syrup
- Heat oven to 350F. Arrange the bread slices or cubes in the Texas Dish and set aside.
- In a large bowl, whisk the eggs, vanilla, heavy cream, brown sugar, and cinnamon. Pour the mixture over the bread and turn any dry bread pieces to coat in the egg mixture.
- Bake uncovered for about 30-45 minutes or until a knife inserted in the center comes out clean. To prevent over browning you may lightly cover with foil half-way through the baking process.
- Dust with powdered sugar and desired toppings to serve.