Weekends are made for lazy mornings and great breakfasts, and nothing spells comfort more than classic French Toast. To help you savor the quiet of those Saturday and Sunday mornings, our French Toast can be quickly prepared the night before then popped into a hot oven the following morning for a restaurant-quality breakfast everyone will love.
In this make-ahead recipe, French Toast is deconstructed and baked in our nonstick muffin pan for individual portions. Rich and flavorful, our French Toast is just the right amount of decadent, but don’t expect a traditional bread-like muffin texture. These treats are a cross between sweetened bread and butter pudding and old-fashioned pan-fried French Toast. We’re confident that our baked version will become your go-to recipe for weekend brunches.
Let’s bake together!
Gather Your Tools:
- Chef’s knives
- Cutting board
- Large and small mixing bowls
- Measuring cups
- Measuring spoons
- Ultra Cuisine nonstick muffin pan or nonstick 9x13” baking pan
- Ultra Cuisine cooling rack
Gather Your Ingredients:
- 2 cups milk
- 1 cup heavy cream
- 6 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup sugar
- 1 1/2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- 1-pound loaf of sweetened bread such as brioche or challah
- 3 Tablespoons butter, divided
- Flavor enhancers (see Baker’s Bits following recipe for suggestions)
- Your favorite syrup, warmed before serving
Get Ready to Bake:
- In large mixing bowl, whisk together milk, cream, eggs, and vanilla. Set aside.
- In small mixing bowl, combine sugar, cinnamon, and nutmeg. Set aside.
- Cut bread into 1-inch cubes and add to milk mixture.
- Reserve 2 Tablespoons of cinnamon-sugar-nutmeg mixture, and fold remaining amount into the French Toast.
- If desired, stir in 1 cup of flavor enhancers.
- Allow mixture to chill at least two hours. This will enable the bread to soak up the full flavors.
- When ready to bake, preheat oven to 375 degrees F.
- Lightly butter the muffin pan for added flavor.
- Spoon the filling generously into the pan. Baked French Toast will retain its shape with minimal overflow. Tops will puff up during baking process.
- Using remaining cinnamon mixture, sprinkle over the French toast filling and top each with a bit of the remaining butter.
- Bake on center rack in preheated oven for 40-50 minutes until custard filling is set but not dry. Tops will be golden brown and inserted knife should come out clean.
- Cool muffin pan on baking rack for 5 minutes before removing from pan to serve. Top with warm syrup and enjoy!
A note about ingredients. If you can’t find brioche or challah bread at your local market, potato sandwich bread is a great substitute. If you love the subtle flavor of pineapple, try baking this with Hawaiian bread.
Flavor enhancers are a wonderful addition to this recipe. Add ½ cup dried raisins, cranberries, or cherries. Dice a cored apple or pear and add it to the mix. If you enjoy nuts, chop toasted and salted pecans or almonds to sprinkle on servings. Experiment until you find your family’s favorite flavor combinations.