French Toast Loaf (Not As Eggy)

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Recipe by Chellerific

A drier version of a baked French toast that can be cut into cinnamony slices!

Ingredients Nutrition


  1. Tear bread into chunks, approximately one inch or so. Divide into two bowls.
  2. Beat eggs and milk together. Add vanilla and a sprinkle of cinnamon.
  3. Pour egg mixture over first bowl of bread, and evenly coat pieces. You want them coated, not soaked.
  4. Combine a few dry pieces and a few wet ones to make a layer on the bottom of two greased loaf pans or 8x8s. (you will make 3 layers in load pans or 2 in 8x8s.)
  5. Combine sugar, cinnamon, salt, and flour. Dust over the first layer. Sprinkle with a few pecans. Repeat process, ending with cinnamon-sugar mixture and pecans on top.
  6. Dot with butter and drizzle with maple syrup.
  7. Bake loaves at 325 35 to 45 minutes in a preheated oven. Bake 8x8s at 350 for 35 minute.

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