? But trust me, it’s way easier than it sounds. I mean, we’re talking about breakfast, people! It shouldn’t be a marathon. This recipe, I’ve made it a few times now, and honestly? It’s become a weekend staple. My family practically begs for it – which, let’s be honest, is the best kind of compliment a cook can get. No fancy chef skills needed here, just a little love (and maybe some extra syrup).
First off, let’s talk about the ingredients. I’m not going to lie, there’s a decent list, but nothing too crazy. Most of it’s probably already lurking in your pantry. You know, the usual suspects: bread (challah is amazing, but Texas toast works just fine!), eggs, milk, cinnamon – all the good stuff. I usually just grab whatever kind of bread I have on hand, slightly stale is even better, it soaks up the custard mixture beautifully. Then, there’s the fun stuff: vanilla extract (a must!), maybe a little nutmeg if you’re feeling adventurous, and of course, plenty of butter. Because, butter makes everything better.
The actual process? Piece of cake. Seriously. You basically whisk everything together – eggs, milk, spices, etc. – into a big bowl. Then, you dip your bread slices into this magical custard mixture. I usually let them soak for a couple of minutes on each side, just enough to get nice and saturated. No need to overthink it, just a quick dip and then into the baking dish it goes.
I like to use a 9×13 inch baking dish. It’s the perfect size for a crowd, or just for me and my family for a few breakfasts. You layer the bread slices, overlapping them slightly. Pour any remaining custard mixture over the top. Then, the truly glorious part: a generous pat of butter all over the top. Trust me on this one; it adds a beautiful richness.
Next, pop it in the oven. The baking time depends on your oven and the type of bread you’re using; I usually check it around 40-45 minutes. It’s ready when it’s golden brown and puffy, and a knife inserted into the center comes out clean. Easy peasy, lemon squeezy.
One thing I’ve experimented with is adding some fruit. Sometimes I’ll throw in some blueberries, or chopped strawberries – anything that sounds good, really. Sometimes, I add a few pecans on top before baking for a little extra crunch. It’s totally up to you – there’s no wrong way to do this. That’s the beauty of baking! It’s all about experimentation and having fun in the kitchen.
And the best part? The cleanup! It’s relatively minimal. One bowl, one baking dish – that’s it! Even a messy baker like me can handle that.
| Ingredient | Quantity | Notes |
|---|---|---|
| Bread (challah or Texas toast) | 1 loaf, sliced | Slightly stale bread works best! |
| Eggs | 6 large | |
| Milk | 2 cups | Whole milk is preferred for richness. |
| Cinnamon | 2 teaspoons | Or more, to taste! |
| Vanilla Extract | 1 teaspoon | |
| Nutmeg (optional) | 1/4 teaspoon | A pinch of this adds warmth. |
| Butter | 4 tablespoons (plus extra for greasing the dish) | Butter is a must! |
| Optional additions | Fruits, nuts | Get creative! |
Now, I know some people get intimidated by baking, but this? This is a total breeze. It’s perfect for a lazy Sunday brunch, a casual get-together with friends, or even just a special breakfast to treat yourself. You don’t need to be a culinary genius to make this. In fact, the beauty of this recipe is its simplicity. It’s forgiving, adaptable, and utterly delicious.
I usually serve this with a generous helping of maple syrup – the real stuff, not the imitation kind – and maybe a side of bacon or sausage if I’m feeling particularly indulgent. But even on its own, it’s a winner.
And the leftovers? Oh my goodness, the leftovers! They’re even better the next day. Just pop them in the microwave for a minute or two, and you have a quick and easy breakfast ready to go.
So, there you have it – my totally easy, no-fuss take on Paula Deen’s French Toast Bake. I hope you give it a try. Let me know how it turns out! What are your favorite additions to French toast bake? I’m always looking for new ideas!
