Baked French Toast

I realize that there are many of us (myself included) who are avoiding starch carbs whenever possible and that many people are following a gluten-free diet. For those who don’t fall into either of those categories, here’s an indulgent recipe for Baked French Toast.

The beauty of this recipe is that you can prepare it the night before and just bake it in the morning, leaving you free to enjoy a cup of coffee and chat with overnight guests before making some bacon or sausage to accompany the casserole. To offset the richness of the French toast, I like to serve some cut-up fruit as well.

Basically, you are making a caramel syrup for the bottom of your pan. You then place the bread over the syrup and then pour a custard mixture over the bread. After baking until golden, you cut the slices and serve them syrup side up. Yum!

Some twenty years ago, Roger and I managed a getaway weekend in Kennebunkport, Maine. We stayed at a quaint B&B there and were treated to this incredible baked French toast. When I asked if they were willing to give me the recipe, the innkeepers told me that so many guests had asked for it that they printed it up in their newsletter. That made life easier since I had already informed Roger I wasn’t leaving Maine until I got the recipe!

One year ago: Almost Flourless Chocolate Cake

Two years ago: Levain Bakery Oatmeal Raisin Cookie Clone

Three years ago: Southwestern Eggs with Chorizo

Four years ago: Tomato Sauce

Baked French Toast

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  • 2 tbl. maple syrup
  • 1 stick butter
  • 1 cup firmly packed brown sugar
  • 1 loaf unsliced bread, crust trimmed – do not use a sweet, eggy bread such as Hawaiian bread or Portuguese sweet bread
  • 5 eggs
  • 1 1/2 cups milk
  • 1 tsp. vanilla


Mix syrup, butter, and brown sugar together. Simmer in a saucepan (or you can microwave) until syrupy. Pour mixture over the bottom of a 9×13 pan.

Place bread, sliced 3/4″ thick, over syrup mixture.

Whisk eggs, milk and vanilla together and pour over bread.*


Bake at 350o F for 30 to 45 minutes until lightly brown.

Let cool for 10 minutes before cutting around the slices. Remove with spatula and serve syrup side up.

*At this point, you can cover the pan with plastic wrap and refrigerate overnight to bake in the morning. Let come to room temperature before baking, or you may have to adjust baking time.

Source: A B&B recipe from the Maine Stay Inn in Kennebunkport, Maine

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