Everyone loves a good French toast breakfast, but it’s kind of a drag waiting for each individual piece to cook; while one person gets to dig in, someone else is eyeing his or her plate intensely. (Or is that just our family?) This French toast loaf is a total game changer. Instead of playing the waiting game, you can prepare this breakfast ahead of time (great for entertaining!) and everyone can eat at the same time! The bread has enough time to fully absorb the batter and delicious flavors, and you don’t have to run into the kitchen wielding a spatula like a weapon, because you accidentally left the bread on the stove for too long win win!
French Toast Loaf
1 hour 45 minutes to prepare serves 8
- 12 thick slices day-old, white bread
- 4 eggs
- 2 sticks unsalted butter, cut into pats and chilled
- 1 1/4 cup heavy cream
- 1 cup brown sugar
- 1 1/2 teaspoons cinnamon, divided
- 1 teaspoon vanilla
- 1/4 teaspoon nutmeg
- powdered sugar, garnish
- Spray a 9×5-inch loaf pan with non-stick spray and set aside.
- In a medium bowl, combine brown sugar with 1 teaspoon cinnamon and nutmeg. Mix well.
- Cut bread slices into 1 1/2-inch strips and lay down a layer of bread strips inside loaf pan.
- Sprinkle 1/3 of brown sugar mixture over the layer of bread, then add a layer of butter pats over the sugar, using 1/3 third of the butter.
- Repeat with another 2 layers of bread, sugar and butter. Press down on bread with your hand to make sure it’s compacted.
- In a large bowl, beat together the eggs, heavy cream, vanilla and remaining cinnamon.
- Pour batter slowly over the loaf, making sure to allow time for the bread to absorb all the liquid. Pay attention to the corners of the pan.
- Cover pan with plastic wrap and refrigerate overnight.
- Preheat oven to 325º F, remove plastic wrap, cover pan with aluminum foil, and bake (on a rimmed baking sheet) for 1 hour.
- Uncover and bake for another 20-25 minutes.
- Remove from oven and let rest 10 minutes, then place serving plate face down on top of loaf pan and invert loaf.
- Slice and serve, garnished with powdered sugar.
Recipe adapted from See Aimee Cook