Baked French Toast

Here is the promised second recipe for Baked French Toast. Great thing about this French Toast is that you can prepare it upto 4 hours in advance. Make it as soon as you get up, pop it in the refrigerator and work on other dishes or have your leisurely morning cup of joe. When everyone is up, put it in the oven and bake per instructions.

And if you didn’t see my Mother’s day brunch table setting, it is here.


Ingredients :

Irish Soda Bread 1 loaf minus three smaller slices on the side
Heavy Cream
Whole Milk
Butterscotch Flavor essence 1 Tbsp or Vanilla Extract if you don’t have Butterscotch flavor
Dash of nutmeg (optional)
Demerrara Sugar ½ cup
Eggs 4
Strawberries about 2 cups, cut up in large lengthwise sections.
You can do a mixture of Strawberries and blueberries if you would like that as I did.




Cut the Irish Soda Bread in thick slices and set aside. In a bowl, whisk the eggs until foamy. Add the Cream, Milk, Nutmeg, Butterscotch Flavor and mix thoroughly. Pour about 1/3 of this mixture on the bottom of 8 inch square or 8 x 11 inch pan. Arrange the Bread slices on top in a single layer. Add smaller pieces of bread if there are empty spaces in the pan. Pour rest of the mixture carefully on top of the bread ensuring to cover all the bread is covered. Tightly wrap in a plastic wrap and refrigerate at 2 hours and up to 4 hours before baking.

When ready to bake, heat the oven to 325 degrees. Remove the plastic wrap from the pan and cover with aluminium foil. Bake for 20 minutes. After 20 minutes, sprinkle the Sugar on top of the bread, cover back with foil and bake for another 15 minutes. Then remove the foil and bake for another 5 minutes. Top with berries of your choice. Let cool a little before serving. Best served warm or at room temperature.




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