Go Back

Do Ahead French Toast

Course: Breakfast
Author: Bev Shaffer


  • 1 large baguette, cut into 1/3 to ½ inch slices (eat the ends!)
  • 1 ½ cups 2% or whole milk
  • 3 large eggs
  • 2 teaspoons vanilla bean paste
  • 1 ½ teaspoons ground cinnamon

Sweet Topping:

  • 3 to 4 Tablespoons unsalted butter
  • ¼ cup light or dark brown sugar packed
  • 3 Tablespoons pure maple syrup
  • Fresh blueberries for serving


  • Grease a 9” x 13” baking dish with butter (or nonstick cooking spray, if you must). Place baguette slices into baking dish.
  • In a medium bowl, whisk together the milk, eggs, vanilla and cinnamon. Once combined, pour this mixture evenly over the bread slices.
  • Cover baking dish with plastic wrap and refrigerate overnight.
  • Heat oven to 350°Uncover baking dish and bake for 30 to 35 minutes or until top is golden brown.
  • While French Toast is baking, make Sweet Topping: Melt the butter in a medium saucepan, then whisk in the brown sugar and maple syrup. Cook and whisk until well combined and slightly thickened.
  • Pour Sweet Topping evenly over the warm, baked French Toast. Serve immediately with fresh blueberries. Serves 4 or more.