Baked French Toast

Banana, Pecan, and Maple French Toast


  • 1 24″-36″ loaf of French Bread
  • 6 whole eggs beaten well
  • 1.5 cups of 2% or whole milk
  • zest of 1 lemon
  • 1 tsp vanilla
  • 1 tsp freshly grated nutmeg
  • 1/2 tsp salt
  • non-stick cooking spray or parchment lined sheet tray
  • maple syrup, chopped nuts, fresh fruit, jams, and whipped cream for toppings

The night before, slice the French baguette into 3/4-1″ slices and lay flat in a casserole dish. Mix together beaten eggs, milk, vanilla, lemon zest, nutmeg, and salt. Pour the egg and milk mixture over the bread slices, making sure that all are evenly coated. Cover the casserole dish with a lid or plastic wrap and refrigerate overnight.

The next morning, pre-heat your oven to 375 degrees with the rack in the middle position of the oven. Gather all of the toppings that you are serving alongside the French toast. Remove the bread slices from the refrigerator and place them in a single layer on a parchment lined sheet tray or one that has been liberally sprayed with high-heat cooking spray. Bake the French toast slices in the 375 degree pre-heated oven for 30 minutes or until the tops of the toast slices are golden brown. Serve immediately.

French Toast with Berries
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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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