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French Toast Loaf

(6 Votes)
SERVES
4
COOK TIME
1 Hr 5 Min

Forget having to make just a few pieces of French toast at a time. With French Toast Loaf, you just mix, bake and, when it comes out of the oven, all it needs is a drizzle of warmed syrup and everybody gets to eat together!

What You'll Need:
  • 1 cup (1/2 pint) half-and-half
  • 4 eggs
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 cups bread cubes (see Tips)
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- by 5- inch loaf pan with cooking spray.
     
  2. In a large bowl, combine all ingredients except bread cubes; mix well. Stir in bread cubes and allow to sit for 10 minutes, or until all the liquid has been absorbed.
     
  3. Spoon mixture into loaf pan and bake 55 to 60 minutes, or until golden. Remove loaf from pan, slice, and serve.
Tips
  • You can make this with any type of leftover bread and, for a colorful loaf, you might even want to use a mixture of light and dark varieties. I like to top each slice with a sprinkle of confectioners' sugar and serve with maple syrup and cut fresh fruit.
     
  • If you loved this baked French toast recipe, be sure to check out our super quick microwave version, French Toast in a Mug.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Pretty good! Kind of looks like stuffing...I used half cinnamon raisin and half my breadmaker white bread, will make again!

Yummy

My family & I are going to try this for our Christmas morning breakfast.

I had another Mr. Food recipe similar to this one and baked it last night. It was wonderful. The recipe I had called for a 9 X13 dish and was named "French Toast Souffle". The ingredients were about double what this recipe has and I agree it isn't like the normal French Toast, but it was great! I served it at our evening meal with just powdered sugar on top with some sausage patties. My husband says this is a "keeper".

I made this last night and it caved in after I took it out of the oven. I had about a 2 inch loaf or less in the middle. Once I cut it, I realized that it should have cooked longer as it was kind of like a firm bread pudding, not french toast. I fried the mini slices in some butter for my son in the morning and he loved it! I would like to eliminate the frying part and am modifying the recipe to a 9x9 pan and going to put a little sugar, cinnamon, butter crumble on top to see how it turns out.

it looks good. i'm really ready 2 tri it.

Sounds good. Here in New Orleans we have at this time of year(Mardi Gras) ,a bread that is yellow, green, & white. That would really make a colorfu french toast loaf.

Of the 13 comments, only two are favorable. Why is this featured as a "favorite"?

This is so bad, do not waste your time or money.

This didn't work out for me. My oven temp is OK and I assembled it as directed and cooked it 60 minutes. Despite the wonderful browned and risen appearance when it came from the oven, it deflated to a height of about 3 inches. It's hard to tell whether the other comments are by cooks who actually made the recipe (as opposed to those who just commented), but my effort was a flop. Any thoughts?

Or, bake these in ramekins for a faster bake. I think this does save time if you have one person to cook with a griddle for a housefull of guests, a dozen or more, and it gets done all at the same time, which lets the cook make other preparations while it is baking. Excellent holiday recipe, or for a sleepover when you have a dozen or more in for hot breakfast!

Not worth all the time and trouble. Easier to just make the french toast

This is a loaf pan. It's from the Temp-tations line (in the Old World pattern) cause I have it in a different color. it sits in a wire holder/rack.

The recipe says everyone gets to eat together, but the loaf takes an hour to bake. I could fix a LOT of French toast in an hour! I think the pan in the photo doesn't look like a loaf pan because it has some kind of cozy around it and you can't really tell how deep it is.

The recipe says it uses a loaf pan regardless of what the picture "looks like." Also, its a recipe to feed many without having to stand over the stove flipping pieces of bread when you could be doing other things while its in the oven. Take it for what it is, GOOD! Don't like it, don't bitch about it, change the channel!

AMEN to that!!

Well that's what comments are for, to tell others their opinion & how it worked for them.I APPRECIATE the truth, & I don't want to waist my time & ingredients on a 50/50 chance recipe

This is very good as a variation of the more traditional french toast recipe. It's more like french toast the night before style. Good recipe.

This is not French toast in any form. I agree with Phyiton that it is more like a bad bread pudding. I will not make it again as I have a better recipe for bread pudding.

I think it looks like it might be a 13x9 baking dish also.....so I might try it..depending on how much bread it looked like. Then..just watch the baking time the first time you make it..sure does look yummmmy to me though ;-)

Recipe calls for a 9 x 5 loaf pan, but it certainly doesn't look like a loaf pan in the picture....looks more like a 13 x 9 baking dish to me....that's quite a difference!!! Could change the texture & whole outcome of the recipe! Which is it?

This recipe is really good! It came out perfect for me! I just did not let the bread sit for so long, soaking up the liquid. I also added a little maple syrup before baking! Yummm!

This was a disappointment for me....I followed the recipe as written but I think it was more like a bread pudding. Don't think I will be making this again. Will stick with the individual slices of bread for my French Toast.

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