You can use any type of bread for this recipe, but I recommend a crusty loaf. I used a homemade cinnamon raisin sourdough, however you can pick up any loaf at your local bakery or grocery store. I tend to have leftover bread often, so instead of letting it go moldy, I cut it into cubes and store it in a zip top bag in the freezer for whenever I want baked french toast or croutons.
You can serve this up on its own or top it with butter and/or syrup!
Baked French Toast
- Cooking spray or butter; for greasing pan
- 4 cups bread use a crusty loaf
- 4 egg
- 1/2 cup milk
- 1 tsp cinnamon
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 1-2 tsp sugar optional; for topping
- Grease a loaf pan with butter or cooking spray.
- Place bread cubes into the loaf pan. Set aside.
- In a medium bowl, whisk together eggs, milk, cinnamon, maple syrup, and vanilla extract until combined.
- Pour egg mixture over bread cubes. Cover with aluminum foil and refrigerate for at least 30 minutes, or preferably overnight.
- While bread is soaking up egg mixture, or when ready to bake, preheat oven to 350° F. Bake for 15 minutes with the aluminum foil on. After 15 minutes, remove foil and continue to bake for an additional 15-20 minutes until golden brown.
This french toast was featured in our Intuitive Eating Facebook Live video. I talked about Intuitive Eating, what it is, why it is important, while making this tasty dish. Check out the video below!
Looking for more tasty breakfast recipes? Check these out!
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.