Baked French Toast


Y’all know how I love The Pioneer Woman.

. In fact, I’ve been reading her book about how she and her husband fell in love whilst avoiding doing what I’m supposed to be doing… yeah.


So this is yet another Pioneer Woman recipe. And I’m pretty sure it’s my favorite thus far.


You know how cooking “mistakes” can sometimes turn out to be your biggest victories?


That happened here.

I don’t think the bread soaked completely, so two layers formed.

The top was crumbly and slightly crunchy with the caramelized brown sugar.
And the bottom was gooey and had the consistency of bread pudding.
The best of both worlds.


My mom’s sister and her kids have been here visiting this week,
and I made this for breakfast one morning.
It was a hit!
And it’s not half-bad for you, either.
Double win.

I also had wonderful helpers while making this! They even took some pictures.
Thanks, Julia and Caroline!

To make this, start with a loaf of sourdough bread.


Cut or tear into chunks, and place in a greased pan.

Then you add in some eggs…






…and sugar! Our favorite part :)



Caroline took that picture. I think she’s pretty talented.

Whisk all of these together, and pour over the bread chunks.



Refrigerate this for a few hours or overnight (overnight rocks!).

For the topping, combine brown sugar, flour, cinnamon, and light butter.

And sprinkle over the top.




Bake at 350 for 45 minutes to an hour depending on your preferred consistency-
shorter for bread pudding, or longer for crusty-caramelized.

And enjoy!


Baked French Toast
slightly adapted from The Pioneer Woman
serves 12-16
1 loaf day-old sourdough bread
8 eggs
2 cups milk
1/2 cup half and half
1/2 cup granulated sugar
1 tablespoon vanilla
For Topping:
heaping 1/4 cup brown sugar
1/4 cup all purpose flour
1 tablespoon cinnamon
1/2 stick (4 tablespoons) light butter

1. Grease a 9×13 baking dish. Tear bread into chunks or cut into cubes and layer in dish.
2. Beat eggs, milk, half and half, sugar, and vanilla, and pour over bread chunks. Let this “marinate,” as I told the girls, for a few hours or overnight.
3. To make the topping, combine flour, sugar, and cinnamon. Cut in butter with a pastry cutter (that totally rhymed). Sprinkle over the soaked bread.
4. In a 350-degree oven, bake the french toast for 45 minutes to an hour, depending on desired consistency. Let cool slightly before serving. Serve with butter and maple or pancake syrup!

If it isn’t obvious by now, breakfast is my FAVORITE meal of the day. Baked French Toast isn’t nearly as messy as the traditional kind, and it’s definitely as delicious!

I should also tell you that this will be a baking blog for the next couple of weeks or so…
While I’m stage-managing Peter Pan, I won’t be cooking too many dinners around these parts, so there won’t be anything to show. Breakfasts never stop, though!


Dig in.


9 thoughts on “Baked French Toast

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