Vanilla Maple French Toast

April 17, 2010

I’ve made this one a few times now, enough for it to become a family request.  It’s easy to whip together, and you prep it the night before, which makes the morning routine even easier.  It’s sort of a cross between traditional french toast and a bread pudding because of all of the custardy eggs.  It tastes fantastic with syrup or powdered sugar and strawberries or even warmed up berry preserves.

You will need:

  • 1 loaf of egg bread (such as Challah or Hawaiian sweet bread), cut into 1-inch or 1 1/2-inch thick slices
  • 10 large eggs
  • 2 1/4 c milk (I use 1% or 2%)
  • 1/3 c pure maple syrup
  • 1 t vanilla extract
  • 1/2 t almond extract
  • 1/4 c sugar
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1/4 t cinnamon
  • 1/4 t ground gloves

Ready for a night in the fridge!

Then you…

  1. Whisk the eggs in a large mixing bowl.
  2. Whisk in the milk, and then add in the syrup and extracts.
  3. Whisk in the sugar, salt and spices until well combined.
  4. Lightly grease a 9x13x2 baking dish and pour enough custard on the bottom to coat.
  5. Place the bread slices in the dish and pour the remaining custard over the top.
  6. Wrap in plastic wrap and allow the bread to soak up the custard overnight in the fridge.
  7. Preheat the oven to 350.
  8. Bake 45 minutes to an hour or until golden and cooked through.


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