Baked French Toast With Maple Syrup and Granola

Baked French Toast With Maple Syrup and Granola

12
Les Mosko 0

"This is a recipe that I developed while feeding a group for a Sunday brunch. It can be made the night before; it will pick up a more intense flavor."

Ingredients

9 h {{adjustedServings}} servings 460 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Butter a 9x13-inch baking dish. Lay the bread slices into the prepared baking dish in 2 layers. Beat eggs, half-and-half cream, orange juice, white sugar, brown sugar, cinnamon, and nutmeg together in a bowl until smooth, and pour over the bread. With a large spoon, press the bread down into the egg mixture so all the bread becomes soaked with the mixture.
  2. Sprinkle the granola evenly over the casserole, and drizzle with maple syrup and melted butter. Cover the dish with plastic wrap, and refrigerate overnight.
  3. About 1 hour before serving, remove the casserole from the refrigerator, and take off the plastic wrap. Preheat oven to 300 degrees F (150 degrees C).
  4. Bake in the preheated oven for 30 minutes, then turn oven temperature up to 375 degrees F (190 degrees C). Bake the casserole until browned, about 15 more minutes. Serve warm.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

12
  1. 12 Ratings

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Didn't feel it was cooked long enough. Inside appeared to be soggy. I would increase the cooking time at least an additional 15 minutes at 300 before kicking it up to 375. Also the amount of bre...

I made this Christmas Eve, soaked over night and served for Christmas breakfast. It turned out great...with a few adjustments. I omitted the OJ and the granola, as these were ingredients I jus...

Excellent! Nutmeg definitely gives great flavor! These are the changes I incorporated: I used around 1/3 of a cup of both brown and white sugar instead of the 1/2 it called for. I also added...