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Baked French Toast

I love French Toast but don’t like hanging out over the pan flipping slices. I decided to get all that fun flavor with less work by just putting it in a different form!

This is easy to make ahead and pull out of the fridge in the morning (just add some extra baking time). Customize for each person by adding their favorite spices and ingredients such as nuts, chocolate or fruit. (Or, you can even go savory with cheeses, bacon, chives and veggies!


2 cups cubed bread

2 eggs

1 cup milk

1 tsp. vanilla

1/2 tsp. cinnamon

Serve with butter and warm syrup or warmed fruit jelly.



Preheat oven to 350-degrees.

Cut or tear dense bread into 1-1/2 inch cubes.

Use butter to coat a 6-inch souffle dish that is at least 3 inches tall. Sprinkle sugar over butter coating.

Beat eggs, milk, vanilla and cinnamon until frothy.

Place half of bread cubes into soufflé dish and pour half of the egg/milk mixture over. Push the bread down into the liquid to fully drench all pieces.

Place the remainder of the bread cubes on top of the first layer, pour over the remaining liquid, press down and be sure all liquid has reached pieces of bread.

Allow to sit for 10 – 14 minutes. You can  prepare ahead and set in refrigerator overnight if you’d like.

Place the soufflé dish on a baking sheet on the middle to lower middle rack of the oven. Be sure there is no rack above the soufflé dish – it will rise quite a bit.

Bake for 30 minutes – check at 25 minutes – if a knife comes out clean and the top is golden to deepening brown, it’s ready!