Description
Baked french toast makes breakfast super easy. Let the bread soak overnight and then pop everything into the oven the next morning.
Ingredients
Units
Scale
For the french toast
- Butter, for the pan
- 6 (1-inch thick) slices brioche or challah bread
- 6 large eggs
- 2 cups half & half
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Zest from 1/2 large orange (about 3/4 tablespoon)
For the blueberry syrup
- 3/4 cup maple syrup
- 1/4 cup fresh blueberries
- 1/4 cup chopped pecans
Instructions
For the french toast
- Prep pan and bread. Coat the bottom and sides of a 9×13 inch baking dish with butte. Arrange the slices of bread in the pan (cutting pieces to fit as necessary). Set aside.
- Soak bread. In a large bowl, beat together the eggs, half & half, honey, vanilla, cinnamon, salt, and orange zest until evenly combined. Pour the egg mixture over the bread slices and let it soak for about 10 minutes. Flip the bread slices over to soak the other side. Press down on the bread slices with a sheet of wax paper or a rubber spatula to help the mixture soak through. Cover the pan and refrigerate overnight.
- Bake. The next morning, heat oven to 350 degrees F. Bake the french toast, uncovered, until the bread is slightly puffy and is lightly browned on top, 30-40 minutes.
For the blueberry syrup
- In a small saucepan, bring the maple syrup and fresh blueberries to a simmer. Remove from heat. Set aside until ready to serve.
For serving
- Cut the french toast into 6-8 servings. Place slices on plates and top with blueberry syrup and pecans.
Notes
- Recipe courtesy of Seasons 52.
