Victorian Baked French Toast
This baked French toast casserole features thick slices of bread soaked in a cinnamon-spiced custard, all baked atop a simple brown sugar and butter caramel. It's a perfect make-ahead dish for a special breakfast or brunch, emerging from the oven warm, custardy, and sweet.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 459 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Caramel Base
- 0.75 cupbrown sugar, packed
- 75 gunsalted butter
- 2 tbsplight corn syrup
Assembly
- 8 pcsthick-cut bread, about 1-inch thick
Custard
- 5 pcslarge egg
- 1.5 cupmilk
- 1 tspground cinnamon
Equipment
saucepan · measuring cups · measuring spoons · whisk · oven · baking dish
The method
Step by step
- 1
Preheat your oven to 350°F (175°C).
About 5 min
- 2
In a small saucepan, combine the brown sugar, unsalted butter, and light corn syrup.
About 1 min
- 3
Heat the mixture over medium heat, stirring occasionally, until the butter has melted and the sugar has dissolved into a smooth sauce.
About 4 min
Cook’s note: Don't let the sauce boil, just heat it enough to combine everything.
- 4
Pour the warm caramel sauce into the bottom of a 9x13-inch (23x33 cm) baking dish and spread it evenly.
About 1 min
- 5
Arrange the thick-cut bread slices in a single layer on top of the sauce, squeezing them together slightly if needed to fit.
About 2 min
Cook’s note: Using stale or day-old bread works exceptionally well as it soaks up more custard without becoming mushy.
- 6
In a medium bowl, whisk together the large eggs, milk, and ground cinnamon until the mixture is uniform.
About 2 min
- 7
Carefully pour the custard mixture evenly over the bread slices, ensuring each piece is saturated.
About 1 min
- 8
Let the dish rest for at least 30 minutes to allow the bread to absorb the custard.
About 30 min
Cook’s note: For a deeper flavor and even more custardy texture, you can cover and refrigerate the dish overnight.
- 9
Bake in the preheated oven for 30 minutes, or until the top is golden brown and the center is set.
About 30 min
Cook’s note: The center is set when a knife inserted into it comes out clean.
- 10
Let the baked French toast cool in the pan for 5-10 minutes before serving.
About 5 min
Cook’s note: Serve warm, flipping slices over to reveal the caramel bottom if desired.
Per serving
Nutrition
- Calories
- 458.5kcal
- Protein
- 13g
- Carbs
- 64.1g
- Fat
- 17.1g
- Fibre
- 1.4g
- Sugar
- 37g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in the microwave or in a low oven until warmed through.