Baked French Toast Wedges

READY IN: 1hr 5mins
Recipe by Barb G.

This can be made the night before and baked for breakfast or brunch. Enjoy.

Top Review by Marie

A nice change, using the English muffins instead of bread. Substituted Splenda due to dietary restrictions and served it topped with a mixture of diced canned peaches and fresh strawberrries. Yummo! Thanks once again,Barb.

Ingredients Nutrition

  • 4 whole English muffins, cut into 1-inch cubes
  • 3 large eggs
  • 12 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 14 teaspoon salt
  • 1 23 cups half-and-half, whipping cream (Fat free half and half is good) or 1 23 cups milk (Fat free half and half is good)
  • 2 tablespoons butter
  • 18 teaspoon nutmeg, fresh grated
  • Peachy Keen Topping

  • 14 cup peach preserves or 14 cup apricot preserves
  • 1 tablespoon apple juice (almond or orange liqueur may be subsisted) or 1 tablespoon pineapple juice (almond or orange liqueur may be subsisted)
  • 1 cup diced canned peaches or 1 cup fresh peach
  • 14 cup blueberries (fresh or frozen)


  1. Spray 10-inch quiche dish or deep-dish pie pan with non-stick cooking spray.
  2. Arrange cut up English muffins in a single layer in dish.
  3. In a medium bowl, beat together eggs, sugar and cinnamon, Stir in vanilla and salt; mix well.
  4. Add half and half and melted butter, mixing well.
  5. Pour evenly over muffins, press down on muffins to moisten with liquid.
  6. Sprinkle nutmeg evenly over mixture.
  7. Cover and refrigerate overnight if desired, or bake immediately.
  8. Bake in a 350°F oven for 40 to 45 minutes or until puffed and golden brown.
  9. Transfer to cooling rack at least 10 minutes before serving.
  10. Cut into wedges and serve warm with fruit topping or heated maple syrup.
  11. Topping: Combine peach preserves and juice, add diced peach and blueberries mixing well.
  12. Serve at room temperature or heat in a small saucepan over medium heat until warm.

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