By Marie on October 15, 2004
Photo by Belinda in Austin, TX
Photo by Belinda in Austin, TX
"The butter is melted on a baking sheet and sprinkled with a mixture of cinnamon and sugar. French bread is then dipped into batter, placed on sugar mixture and baked. Serve sugar side up. Delicious!"
Serving Size: 1 (460 g)
Servings Per Recipe: 4
"I find that bumping the heat up to 400 has a better result. I cut the butter to 1/3 cup the second time I made it, and we didn't notice a quality difference... so better light! Today I tried 1/4 cup butter, which was also really good. Also, I use brown sugar for sprinkling... approximately 1/3 cup.
Really good recipe that I'll make again... it's easier than making smaller quantities on the stovetop and tastes great. Thanks."
"Excellent! I made this for Christmas morning and everyone loved it. I made it more like a bread pudding casserole with torn bread pieces in a 9x13 pan. The top was a little crunchier than I would have liked . . . when I make this again I'll probably cover the pan for a bit. Thank you for sharing. Most similar recipes recommend overnight soaking; I didn't miss that step a bit!"
"This was delicious! I made it with eggnog instead of milk for Christmas breakfast. It was fantastic. I agree that the butter could be cut. We'll definitely be making this again."
"Loved it! Made this for supper along with some turkey bacon and canned pears. I had medium eggs so I used 6 of them and the whole amount of milk. I also added a couple of TBS of flour while whisking the eggs (just how I make my french toast). I dipped each piece of french bread in the egg mixture while the margarine was melting (next time I think real butter would be better) and then put each piece of bread on the tray after liberally sprinkling with cinn/sugar and spooned a bit of the egg mixture on top of each piece just before putting in the oven. At the end of 30 min baking time, it wasn't as crisp as I'd have liked so I flipped it over and broiled the top for a min or so until brown. Changes I'm going to try next time: real butter instead of margarine, cinnamon with BROWN sugar sprinkled onto the butter and baking at a higher temp to crisp the bread a bit more and avoid using the broiler. And I wanted to add that for making french toast, I always buy the discounted day old french bread - it's cheap and works perfect for this use! I LOVE this recipe/concept and will make it often!"
"This is absolutely delicious! I'd always hesitated to make oven-baked French Toast, but this is the only way I will make it from now on! Now I'm always tickled to have leftover French or Italian bread so I have an excuse to make this wonderful dish. I sprinkle extra cinnamon-sugar on the top before baking. I end up eating it slowly to savor every bite! Everyone in the family loves it, and it makes a great dinner as well as breakfast."
"We used regular old whole wheat bread (6 slices), 4 eggs, but way less milk. The liquid amount was perfect. Also we did not scatter the sugar on the baking dish but, rather, scattered it on the toast itself. We flipped the toast midway through the cooking time. Next time, we will cook it less that 30 minutes, because some of it burned... but, still, this is a great idea, and we intend to make it again!"
"Yum! These were tasty and very easy. I liked not having to keep an eye on them while cooking. Would be wonderful for guests!"
"I really love this recipe!! Tonight we had it for dinner, but I didn't have french bread. Instead I used two slices of white bread and spread some cream cheese between them. It was delicious! I also topped it with sugar and nutmeg."
"yum!! cut it down for two of us & used milk & honey bread and just a sprinkle of added pumpkin pie spice mix in the egg mixture. so delish."
"This was pretty good. I liked that it didn't need syrup, but it seemed like it had too much milk in the egg batter - the french toast didn't seem as 'eggy' as we like. Definitely a recipe worth tweaking and making your own!"
"Delicious and easy! We had as a breakfast-for-supper with bacon and fruit. It didn't really need syrup, but we liked it with a little real maple syrup. I used Evaporated milk, and put cinnamon sugar on both sides. I'll adjust to add more cinnamon next time, but this is a five star keeper!"
"This is a great recipe! I halved it because I was using leftover french bread and only had half a loaf. It was perfect for two people. The cinnamon sugar was so good, didn't need any syrup at all. The middle of the toasts were a bit soggy, so next time I'll either bake it a little longer, or not soak it in the egg mixture quite as long. But otherwise, very good!"
"My son and I really enjoyed this, and I liked the fact that it cooked itself. I decided that I wanted the top to have a golden, crunchy cinnamon toast topping, too, so I also sprinkled some on the top of the bread, before baking. It came out crispy on the outside and slightly chewy on the inside...perfect! I sliced the French bread a few minutes early, and let it dry out slightly, so that it would not soak up the egg mixture too much...this helped a lot. Also, I had egg mixture leftover, so I dipped some stale oatmeal sandwich bread slices in it, baked them, and froze them, for busy mornings (and, the thin bread really soaked up the eggs, fast, so if using thin bread, let it dry out some, first!) Thanks for a great French Toast recipe, Marie!"
"Fast and delicious - I added a little Frangelica to be sure to the egg mixture - and it was fabulous. Be sure to allow the bread to soak or it is a little dry. This is perfect for a busy mom on Sunday morning. So much betterthan standing over a griddle watching for when the French toast is browned! Thank you!"
"This was wonderful except that the middle of the bread was still soggy. Next time (and there will be one), I will try slicing the bread thinner and see if that helps. I must have had a big loaf of french bread because I needed 1.5 times the liquid ingredients. This is a delicious way to make french toast for a crowd."
"I have made this twice. Once with french bread, and most recently with Butternut Squash Bread recipe #111592 . Both times it turned out perfect. My kids wouldn't touch the butternut squash bread by itself, and I warned them that the next morning they'd be fighting over it (when I made this french toast with it), and I was right. So easy, and quick. The only substitution I made on the second go-round is that I used 4 egg whites to replace 2 of the 4 eggs."
"Great recipe! Easy and quick to make. I used brown sugar as well as the regular sugar and lots of cinnamon and my husband loved it. Thanks Marie for sharing this recipe. For those who haven't tried it - GO FOR IT!!!"
"5 stars for ease & taste, 4 stars for texture, ours was mushy in the middle. I would definatley make again for how easy & tasty it was. No need for soaking the bread overnight is a big +. I was unsure though approximatley how much sugar to use but it turned out great. The kids gobbled it up. Thanks Marie"
"Outstanding! I first prepared this for visiting family, and it has become my all-time favorite French toast recipe for ease and flavor. I like that it doesn't need the addition of syrup or jam, and that you can regulate the amount of cinnamon sugar used to your liking. Great served with fruit and sausage for a special breakfast. Thank you, Marie! Lynnie"
"Very Good! I used 1 12oz. can evaporated milk instead of 2 cups milk. Easy too. Thanks!!"