Are you looking for a great brunch entrée and want something different than the standard pancakes or french toast? Well, look no further. This sourdough french toast bake is SO good, can be customized to fit any vibe, and is absolutely delicious.
Over the past few months, I have made this for family parties, breakfast on Christmas Day, and for breakfast on the day of a family friend’s wedding. I’ve found that when you’re making breakfast for a group, this pairs so well with something like Steph’s egg bake.
This recipe uses freshly made sourdough bread, but you can make it with whatever you have on hand. I’ve found that sough (iykyk) adds a great depth of flavor that I absolutely love.
Sourdough French Toast Bake
This recipe makes a full 9×13 pan. Also, I like my bake a bit more on the custardy side of things.
Ingredients
- 1 loaf of sourdough bread (make your own using Steph’s recipe!)
- 12 large eggs, beaten
- 1 cup of milk
- 1/2 cup of heavy cream
- 3/4 cup maple syrup
- 1 tbsp cinnamon
- 2 tbsp vanilla extract (I LOVE the one linked here, it’s so worth the money)
- optional fruit of choice, I like blueberries or raspberries best.
How to Make a French Toast Bake
This recipe is best made over three days. Start the morning of the day before you would like to eat it, this will allow the bread to soak for the maximum amount of time.
- Two days before you would like to eat your bake, cut your sourdough into 1 inch cubes and law them out on a flat surface to dry out for a few hours or overnight. Once they just start to feel stale, they’re ready.
- It’s best to work with bread at this stage because it holds its structure a bit better after soaking. Also, we cut everything beforehand because it’s hard to cut a stale loaf of bread!
- The day before you would like to eat your bake, get a large mixing bowl (ideally with a lid) and add the eggs, milk, cream, maple syrup, cinnamon, and vanilla. Beat until well combined.
- Once the egg mixture is combined, add in your bread and any fruit you would like to add and mix well, making sure that every piece of bread is coated in egg.
- Cover the bowl and allow to sit overnight
- When you’re ready to bake, preheat your oven to 375 degrees and transfer the bread and egg mixture to a buttered 9×13 pan, I like using glass for this recipe.
- Cover the pan with a layer of aluminum foil and bake for 30 minutes, or until the eggs have just set. Then, remove the foil and cook for another 10 minutes until the bread on top is a nice golden brown.
- serve with additional syrup, whipped cream, and any sides you like! Enjoy!
