Super Easy Baked French Toast

We love our weekends at Thyme & Temp. Like a lot of you, we’re able to press pause on the all the activities that keep us scrambling for free time during the work week and spend our time doing what we love. So, when Saturday rolls around, we love to get up early and start our little two days of leisure with a hearty breakfast.

One of our favorite ways to spoil ourselves is with this ridiculously simple Baked French Toast recipe. All it takes is a little prep work the night before and tiny bit more just before you place it in the oven.  After 40-45 minutes of baking, you’ll never wonder again if the good things in life can come so easy.



Super Easy Baked French Toast

6-8 servings

1 hour, overnight


1 loaf of French White Bread, sliced 1” thick
8 eggs
2 cups of milk
1.5 cups of Heavy Whipping Cream
2 tbsp of vanilla extract
¼ tsp of cinnamon
¼ tsp of fresh ground nutmeg
½ cup of butter
1.5 cups of brown sugar
½ cup of chopped pecans


In a large mixing bowl, beat together the eggs, dairy, vanilla, cinnamon, and nutmeg.

Using a 9” x 13” baking dish with walls that reach a bit higher than 2”, add two layers of bread slices as will comfortably fit.

Pour egg mixture over the top of the bread, cover, and then refrigerate overnight (4-8 hours).

The next morning…

Preheat the over to 350 F.

Using a small saucepan, melt the butter and brown sugar over low-medium heat until it starts to bubble. Add pecans and remove from heat. Pour over the bread making sure the top layer is covered with the melted butter and sugar mix. This will make a difference later when you turn on the broiler for a few minutes.

After 40 minutes, turn on the broiler and keep a close eye on the top of your French Toast. It took our oven 3-4 minutes to caramelize the top but each oven is different. Once the tops are caramelized to your liking, remove from heat and allow to cool for 2-3 minutes. Serve with berries and whipped cream.



1 Comment

  • Reply
    French toast – inCAPSLOCK
    March 13, 2016 at 5:47 pm

    […] Anyways, if you want to try it yourself, I got the recipe from here. […]

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