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Portuguese Bread French Toast

Portuguese Bread French Toast

jessica

jessica

One of the best uses for Portuguese bread is in baked French toast. Because the bread is so light it soaks up a lot of the batter and becomes too fragile to pan-fry. So...baking is the answer. Serve the French toast with maple syrup.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 59.9g
  • 19%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Whisk together the eggs, milk, sugar, cinnamon, nutmeg, and orange rind in a medium mixing bowl.
  3. Cut the bread into seven or eight slices, and lay them, overlapping, in a large baking dish.
  4. Pour the egg mixture over the bread, covering every slice. The bread should not be entirely submerged though; the higher parts should become toasted and crispy.
  5. Dot the bread with the butter. Bake the French toast in the oven for 35 to 45 minutes until the custard is set. Serve immediately.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ZBALES
26

ZBALES

12/10/2003

I loved this recipe and my boyfreind as well. He is a huge sweet bread fan. I used the recipe for portuguese sweet bread for the bread machine, that I got from this website. A definite keeper.

TWAIN_HARTE
23

TWAIN_HARTE

11/22/2004

Made this recipe with Italian Pandoro and it was wonderful. Had bread pudding consistency in dish and toasted on top. It was the hit of our Christmas Eve brunch. Easy to make, but has a sophisticated flavor. We cut the Pan d'oro in half vertically, then in 1/2" slices horizontally. Laid them in the glass dish at 45/angle. Pretty presentation. Smells great when it cooks. High awe factor. Don't overbake. Make sure this delicate dish doesn't burn.

SHAMBI
21

SHAMBI

8/8/2003

Yummy!!

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