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Baked French Toast for Two

January 15, 2013 by Katie


I have a slight obsession with French Toast – it’s definitely one of my favorite foods. Since Henry came along, it’s more difficult to spend extra time in the kitchen on the weekends to make our usual big breakfast. This is great because it took less than 10 minutes to make the night before. Then, in the morning, just 45 minutes to bake.

So, I said that this recipe is for two. But, it could easily feed 4 or even 6. But, we each had generous portions in the morning and then had seconds a couple of hours later. It was that good. You could also double the recipe and use a 9×13 pan instead.



French Toast

1/2 loaf Crusty Sourdough, French Bread or Italian Bread – cut or torn into chunks
5 whole Eggs
1/2 cups Whole Milk
1/4 cup Sugar
1/4 cup Brown Sugar
1 Tablespoons Vanilla Extract


1/3 cup Flour
1/3 cup Firmly Packed Brown Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
1/2 teaspoon nutmeg
5 tablespoons cold butter, cut into small pieces


For the French toast:

Grease a 9×9 baking pan (or similar, mine is oval) with butter. Take the torn or cubed bread (I just tear it with my hands) and put in buttered baking dish.

In a mixing bowl, whisk eggs, milk, sugars and vanilla. Pour mixture evenly over the bread. Toss the bread in the mixture as needed (just to make sure the pieces of bread are all coated). Cover and store in theĀ refrigeratorĀ until you’re ready to bake. Several hours or overnight is ideal, but you can bake immediately.

For the topping:

Combine the flour, brown sugar, cinnamon, salt and nutmeg in a separate bowl. Stir together using a fork. Add butter and use a pastry cutter to mix, creating small pebbles. If you’re baking this the next day, you can put this mixture in a bowl or ziploc bag until you’re ready to bake.

To bake:

Preheat oven to 350 degrees. Remove the french toast from the refridgerator and sprinkle topping on the top. Bake for 45 minutes to 1 hour. I like it to be more of a bread pudding texture, so I usually bake for 45 minutes. But, for a firmer texture, bake for an hour.

Serve with maple syrup. This would also be great with some fresh berries.


Katie is a freelance writer, writing mostly about her love for travel and, of course, food. Her husband, Marc, is a web developer and photographer. The newlyweds have visited 15 countries together, and Katie's on track to have visited 30 countries by her 30th birthday.

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