Growing up, breakfast was usually my dad’s domain. His famous “googy” eggs (soft-boiled eggs) with toast soldiers were a favorite, along with his pancakes that we were allowed to help stir. Most of the breakfasts we enjoyed were thrown together on weekend mornings, with little planning or fuss. But now that I’m an adult, the idea of throwing together breakfast always feels like a bit much. I usually do something boring and quick, like yogurt or cereal. Or if I’m feeling ambitious, fried eggs over leftover vegetables from last night’s dinner. Certainly not off-the-cuff pancakes.
This is why I love baked french toast. If you’re like me and groan at the idea of waking up extra early to prepare breakfast, this make-ahead french toast recipe is a wonderful solution to serving a large breakfast or brunch. Instead of acting as a short order cook, plating french toast as it comes off the griddle, baked french toast is cooked all at once, sort of like a breakfast bread pudding. If you make it the night before, you just throw it in the oven the next morning.
I love this idea for breakfast events, like Father’s Day. It’s indulgent without being too desserty and surprisingly easy to whip together when you’re still in your bathrobe. To make it a little more special, I added blueberries and bourbon, but feel free to try your own combos like banana chocolate chip or Nutella walnut. Keep reading to whip up this simple baked french toast recipe for your next breakfast in bed.
6 large eggs
2 cups milk
1/3 cup heavy cream
1/4 cup sugar
1/4 cup brown sugar
1 tsp. pure vanilla extract
1 tsp. freshly grated nutmeg
1/2 tsp. coarse salt
10 slices day-old brioche (about 3/4-inch thick)
1/4 cup walnuts, roughly chopped
2 cups blueberries
2 tbsp. whiskey
Beat eggs in a bowl. Whisk in milk, cream, 1/3 cup sugar, vanilla extract, whiskey, nutmeg, and salt.
Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish, sprinkling the blueberries and walnuts throughout. Pour remaining batter over top. Refrigerate, covered, for at least two hours.
Preheat oven to 375 degrees. Uncover; bake until top is golden brown, 20 to 25 minutes. Serve with syrup and whipped cream.
Up next, keep reading for The Kitchy Kitchen's easy frozen cocktail recipe that will keep you cool throughout the summer.