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Baked French Toast

Course Breakfast


  • 8 whole eggs
  • 1/2 c. heavy ceam
  • 1/2 c. Brown sugar
  • 1 loaf crusty French bread
  • 2 c. whole milk
  • 1/2 c. sugar
  • 2 T. vanilla extract
  • 1-2 c. fresh fruit blueberries, apples or peaches work well


  • 1/2 c. flour
  • 1/2 c. Firmly packed brown sugar
  • 1 t. Cinnamon
  • 1/4 t. Salt
  • Freshly grated nutmeg
  • 1 stick cold butter cut into pieces
  • 1/2 c. chopped pecans or walnuts


  • For the French toast, grease a 9x13" pan with butter.
  • Tear the bread into chunks, or cut into cubes, and distribute evenly in pan.
  • Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over bread.
  • Spread fruit over top. Cover the pan tightly and store in the fridge until needed, preferably overnight.
  • For topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a bowl. Stir together using a fork.
  • Add the butter and using a pastry blender, cut in the butter until the mixture resembles small pebbles. Add the nuts and store in a plastic bag in the fridge.
  • When ready to bake, preheat oven to 350 degrees. Remove casserole from the fridge and sprinkle evenly with the topping mix.
  • Bake for 45 minutes for a softer, more bread pudding texture, or for 1-hour plus for a firmer, crisper texture.
  • Serve with butter and warm syrup.
  • You can also freeze the casserole unbaked - just put it in the fridge overnight to thaw, sprinkle with topping and bake.