Baked French Toast

Breakfast when you are entertaining can be tiresome. You stand there slaving over the stove cooking up a storm while your guests get to all mingle and relax, and all you really want to do is join in the fun and not have to worry if you are burning the french toast, or if your guests are going to get so hungry they will start eating the furniture because it’s taking so damn long to get breakkie on the table. That’s too much stress for the AM.

Sound familiar? Never fear. I got you. 

Baked french toast is the answer to all your problems. This is one of my favourite easy big breakfasts to make for company on those special occasions like Christmas morning, or for big family brunches at the cottage. It’s easy, all the prep is done the night before, and you can just throw it in the oven in the morning, and in 30 minutes you’ll have french toast. 

I like to serve mine with jammy fruit and a sweet cream cheese sauce, but sub in whatever you like. My pictures are showing a mini serving for 2, but I usually make a larger dish in a 9×13 baking dish for when I have company.  

Baked French Toast

Print Recipe
Serves: 6 Cooking Time: 30 min


  • 1 loaf Challah (egg bread)
  • 8 large eggs
  • 1 3/4 cups milk (almond, cashew, coconut, cows milk all work)
  • 2 tbsp maple syrup or honey (optional)
  • 1 tsp almond extract (optional)
  • 2 tsp vanilla extract
  • zest of 1 lemon

  • Topping:
  • 1x600g bag frozen strawberries (or other berries) - you can also use fresh berries!
  • maple syrup or honey
  • Greek yogurt or cream cheese sauce

  • Cream Cheese Sauce
  • *combine 1/2 cup cream cheese with 1/4-1/3 cup milk, 1 tbsp honey, and 1 tsp vanilla extract in a blender and blend until smooth



Grease a 9x13 inch baking dish with butter or coconut oil.


If your Challah is not already sliced, slice bread in 1/2-1 inch slices and layer into the baking dish.


Whisk together eggs, milk, almond extract, vanilla, and lemon zest.


Pour evenly over the Challah, making sure that every piece gets some custard poured over.


Cover with plastic wrap and let sit for ~2 hours or overnight.


When ready to bake, preheat the oven to 400 degrees F. Bake uncovered for 20-30 minutes or until golden.


Heat the sliced berries in a saucepan until softened and juicing. Set aside.


Serve with prepared strawberries and a drizzle of honey or maple syrup.


I usually don't add any sugar or maple syrup to the custard as it is custom to layer maple syrup on to serve but if you want a bit more sweetness, whisk it in with the eggs.


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