There’s something inherently special about brunch, it’s the perfect fusion of breakfast and lunch, where you can savor both sweet and savory flavors, all while sipping on a cup of coffee or a mimosa. This easy, all-in-one Glazed French Toast Brunch Bake is simple to throw together, and whether you are making it for a family breakfast or to serve at a brunch party, it is sure to be a hit!
What You’ll Need:
Cinnamon Raisin Bread- You will need a pound of cinnamon raisin bread, cubed into bite sized pieces. Usually an “off the shelf” loaf is 16 ounces, the perfect amount. I used a homemade version using my Bread Machine Master Butter Dough, check out the recipe here.
If using your own bread or if you are not sure how much is one-pound, use a digital scale or whip up the ‘custard’ and add the bread just until it looks like all the bread is wet & coated, but not swimming. If you have ever made French toast before, you are looking for the same things here.
Maple Syrup- The real stuff is the only way to go. No substitutes. Using maple syrup in the glaze is what makes this special.
Butter- I use unsalted, but you can use salted for a little bit of a salty & sweet flavor. Adding butter in the sweet glaze and topping it off before baking eliminates the need for serving with extra syrup & butter. It is truly an all-in-one, self-serve dish.
Brown Sugar- You will use this in the glaze and the optional topping if you want to make it extra special. I make my own Blackstrap Molasses Brown Sugar, see how I make mine here. If you are looking for an unrefined sugar option, Coconut Sugar also works great!
Orange Zest- (optional) Adding orange zest adds to the warmth of the maple & cinnamon. I always keep some zest in my freezer, but if you want to skip this you can. It will still be fantastic.
Vanilla Extract
Milk- Whole milk is best. I have not tested this recipe with any alternatives. Making the custard requires whole milk to make sure it sets. Non-dairy milks have too high of a water content and may result in longer cooking times.
Large Eggs- I only use 5 large eggs in my recipe, just enough to set well but it not too “eggy”. Also, make sure you whisk them well so everything soaks in nicely.
Ground Cinnamon
Ground Cardamom- (optional)
Powdered Sugar- (optional) Sprinkle all over the bake after it’s done cooking. Powdered sugar gives this “casserole” the classic French Toast look.
Tip: If you would like an unrefined sugar option, see how I make Coconut Powdered Sugar here.
Casserole Dish- I use a 3-quart casserole dish. The one I have was a gift many years ago, but a 9 x 9″ will also work perfectly. Anything that is a 2.5 – 3 quart volume. I do prefer ceramic bakeware vs. a metal pan for this, but use what you have.
NOTE: If you are using a darker non-stick pan, adjust the baking time as needed to prevent burning. You may also need to reduce the oven temperature by 25 degrees.
Variations of Glazed French Toast Brunch Bake
- Use different types of bread. Brioche and challah are both good choices, but you can also use other types of bread, such as sourdough, French, or potato bread.
- Add different fruits. If you aren’t using raisin bread, mix in any type of dried fruit you like.
- Use a different type of glaze. Skip the step of making a sauce and baking it together. You can use a powdered sugar icing, or a caramel glaze to drizzle on top when serving. You can also make your own glaze by combining powdered sugar, milk, and vanilla extract.
Why you’ll love it!
No need to serve with extra syrup or butter (although you can). It is all baked into one dish! Perfect for any day, special occasions, even potlucks. Just serve with some scrambled eggs, crispy bacon, & fresh fruit. Plate it up fresh & hot out of the oven and I guarantee someone will ask for seconds. Just when you thought French toast couldn’t get any better or easier… along came the French toast bake.
Looking for some more breakfast ideas?
Buttermilk Pumpkin Spice Pancakes
Bakery Style Vanilla Bean Scones
Simple Overnight Cinnamon Rolls
If you try this Glazed French Toast Brunch Bake or any of my other recipes, comment & rate below.
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Glazed French Toast Brunch Bake
Equipment
- 1 3-quart casserole bakeware, 9 x 9 or any 2.5 – 3 quart baking pan (see notes below)
- 1 Large Baking Sheet
Ingredients
- 1 pound cinnamon raisin bread, cubed into bite sized pieces
- 1/4 cup butter, small cubes for topping just before baking
Glaze:
- 1/3 cup real maple syrup
- 1/4 cup butter,
- 1/4 cup brown sugar, homemade, store-bought, or coconut sugar
- 2 teaspoons orange zest, optional
- 1 teaspoon vanilla extract
Custard:
- 1 1/4 cup whole milk
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom, optional
Optional Brown Sugar Topping:
- 2 tablespoon brown sugar, homemade, store-bought, or coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom, optional
Instructions
- Grease your 3 quart dish with butter, shortening, or non-stick spray and set aside.
- Cut the bread into bite sized pieces and set aside while you make the glaze.
- To make the glaze, add the butter, maple syrup, brown sugar, vanilla, and orange zest to a small sauce pan. Turn the heat to medium-low and carefully melt together. Be sure to stir it often and watch so it doesn't burn. When it begins to bubble, turn off the heat and keep stirring until the bubbling stops. This is how you know the sugar is melted. Pour the glaze into your prepared dish.
- Next, prepare the custard. Whisk the eggs together and add the milk, vanilla, cinnamon, & cardamom. Whisk again until well incorporated.
- Place the bread on top of the glaze in the dish. Slowly pour the custard over the bread. Set aside to rest so the custard can soak into the bread.
- Pre-heat the oven to 350 F and prepare the brown sugar topping if you would like to add it. When the oven is heated, add the optional topping and dot with the cubed butter.
- Place the casserole dish on top of a large baking sheet to prevent drips or spills. Bake on the middle rack for 35-45 minutes.* Use foil if needed to prevent burning. You will know when it is done when it is browned and there is no jiggle. Also the custard will not look wet.
- Let rest for 10 minutes before cutting. Serve hot.
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