French Toast Bake Recipe with a twist….


7 large eggs
1 cup heavy cream (alternatively, use half&half)
12 slices of cinnamon swirl bread (or any sliced bread of your choice)
1/8 tsp nutmeg
2 tablespoon cinnamon powder
1 1/2 measuring cups of sugar (you can also use brown sugar)
2 tablespoon butter
1/2 teaspoon of vanilla
1 1/2 cups of graham crackers crumbs (alternatively, ground/crush your favorite cookies or unsalted crackers ) this is optional
1 Baking pan

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Crack eggs and whisk in a bowl. I initially planned to use 6 eggs, but one of the eggs had two yolks:-) .

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Add heavy cream and whisk.

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Next, add vanilla and nutmeg, stir and set aside for later.

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Combine sugar and cinnamon powder in a small pot or pan, and stir. As the sugar is melting, add butter . Add a few drops of water if the caramel (melted sugar) is too thick. Set aside to cool down.

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Spray or grease the backing pan.

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Layer the greased baking pan with the cracker crumbs as shown in the image below.

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Pour the sugar and butter mixture over the crackers crumbs and distribute as evenly as possible.

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Arrange bread slices in two layers over the sugar mixture .

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Pour the egg and heavy cream mixture over the bread and make sure it is fully saturated .

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Cover with a foil or with a baking pan lid and refrigerate overnight.

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Preheat your oven to 350 degrees F (175 degrees C). Bake in preheated oven for 35 minutes or until golden brown . Serve warm (bottom side up) with fruits and optional maple syrup or Jam.

Bon Appetit!

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