Bake-ahead French toast loaf

Prep 15 min
Total 1 hour 5 min
Serves 6

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3/4 cup
35% cream
3/4 cup
1/2 cup
granulated sugar, divided
1/2 tsp
loaf of French bread, about 600 g
1/4 cup
melted butter
assorted nuts and berries, for garnish


  • POSITION rack in bottom third of oven. Preheat to 375F. Line the bottom of a 9 × 13-in. baking dish with parchment. Whisk eggs with cream, milk, 1/4 cup sugar and cinnamon in a medium bowl.
  • CUT loaf into 1-in. slices, stopping 1 in. from the bottom so the loaf stays intact. Arrange loaf in prepared pan. Gradually pour egg mixture between slices, opening up loaf to let mixture soak in evenly. Flip loaf over and let stand for 15 min. Flip loaf back, cut-side up, and drizzle butter overtop. Sprinkle with remaining 1/4 cup sugar.
  • BAKE in bottom third of oven until golden brown, 35 to 40 min. Serve with maple syrup and fresh fruit or nuts.
  • Camp prep tip: Cool baked loaf. Double-wrap with foil and store in a resealable bag. Refrigerate until ready to take to camp. Store in a cooler. Reheat foil-wrapped loaf over medium heat, turning often, until warmed through, 15 to 25 min.


Calories 574, Protein 17 g, Carbohydrates 76 g, Fat 23 g, Fibre 3 g, Sodium 769 mg. Excellent source of vitamin B12

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