French Toast Bake

I’ve talked about my love of brunch before. I’ve also talked about my goal to reduce waste in our house, especially when it comes to food. Which basically makes this recipe for French Toast Bake the absolute best thing ever. Why? Because it’s French Toast for god’s sake AND because it uses up the heels of the bread that we never eat, therefor saving it from being thrown out or tossed in the compost bin.

That’s some seriously sanctimonious french toast right there.

Whenever we’re done with a loaf of bread, I take the ends and cut them into cubes and stick them in a bag labeled “bread bits” that I keep in our refrigerator. Once I have enough bread saved up, I turn it into French Toast Bake. It takes us a few weeks to stockpile enough bread cubes to make a batch, but it’s so worth it in the end.

And, hey, if you don’t feel like waiting that long, you could take half of a loaf of bread and cut it up. No judgement here. I’ve done it many o’ times myself.

How To Make French Toast Bake

Supplies:

• Glass baking dish — 7×11* or 8×8*
• Cooking spray
• Cutting Board
• Bread Knife
• Mixing bowl*
• Measuring cups*
• Measuring spoons
• Whisk
• Spoon

*This is an affiliate link. I make a small commission at no cost to you if you purchase it through the link.

French Toast Bake

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Recipe by Emily LevensonCourse: BreakfastDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Resting Time

1

minute

Total time

1

hour 

Seriously sweet and sometimes sanctimonious, this overnight french toast bake is great for entertaining or whenever you feel like a little something extra.

Ingredients

• 4-5 cups of bread, cut into 1-inch cubes

• 6 eggs

• 1 1/2 cups milk (nut or cow)

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

Directions

• Lightly grease a 7×11 or 8×8 glass baking dish. Add cubed bread to the baking dish and set aside.
• In a medium sized mixing bowl, whisk together eggs, milk, vanilla, and cinnamon until well combined. Pour over the bread and push down with a spoon or your hands until it’s mostly covered.
• Cover and refrigerate overnight. Pull out your dish about an hour before you’re ready to pop in the oven so it can come to room temperature.
• When you’re ready to bake your french toast, preheat oven to 350°F. Uncover pan and place in oven for 35-45 minutes or until golden brown and firm on top.
• Serve immediately with maple syrup or powdered sugar (Anna’s preferred way).

Notes

• The total cook time does not take into account the overnight soak time. Please plan accordingly!
• The first few times I made this, I didn’t let it come to room temperature and just popped it in the oven while it was preheating to prevent the dish from shattering. It took a LOT longer to cook and ended up being fairly soggy in the middle.
• If you don’t want to wait, just pop it straight into the oven to cook. I kind of can’t taste the difference and only really let it sit overnight when we have people coming over for breakfast/brunch.

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