Jolly French Toast Bake


Jolly French Toast Bake

Jolly French Toast Bake
30 Min
35 Min

Our Jolly French Toast Bake will leave you feeling as jolly as everyone else in the morning. With a festive taste, and very little fuss, you can enjoy spending time with your gang instead of being stuck in the kitchen.

What You'll Need

  • 1 loaf French bread, cut into 8 slices
  • 6 eggs
  • 2 cups (1 pint) half-and-half
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

What to Do

  1.  Preheat oven to 400 degrees F. Coat a 9- x 13- inch baking dish with cooking spray. Place bread slices in a single layer in baking dish.
  2. In a medium bowl, combine remaining ingredients; mix well and pour over bread slices. Cover and chill 30 minutes, or until most of the liquid has been absorbed.
  3.  Bake uncovered 35 to 40 minutes, or until golden brown.


  • Try this simple maple vanilla syrup: In a medium saucepan, combine 1 cup maple syrup, 1/2 cup butter, and 1 teaspoon vanilla extract over low heat and cook for 2 to 3 minutes, or until well combined and heated through, stirring frequently. Serve warm over the French toast.
  • If you liked this Jolly French Toast Bake, don't forget to check out our Top 10 Simple French Toast Recipes!
  • Plus, if you love this French toast casserole, be sure to check out more breakfast bakes in our collection of Simple Brunch Recipes: 19 Breakfast Casseroles.

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Made it this morning. Did not have a problem with it being mushy or anything. I did flip the bread a couple of times to help get the egg mixture to absorb bettering the bread. Loved it.

Hated it. Neither of us like soggy bread and that's what this was. Probably caused by the half and half. I'll go back to making French Toast the way I always have and not have to worry about soggy bread.

I'd like to cut this recipe in 1/ long should I cook it

Hi there! While the Test Kitchen has not cut this recipe in half before, we do believe that baking it at the same temperature as called for in the recipe for 30 to 35 minutes until golden brown is accurate. We also suggest making sure that the center is cooked thoroughly. Enjoy!

Looks great

Does all the liquid have to be absorbed? I made this up the night before and after refrigerating all night most of the liquid was still in pan. I went ahead and baked just cutting the excess egg mixture away from slices of bread. Should I have dumped the liquid out before baking. I am confused. I have never made french toast this way so I have no idea what it should be like. I gave it 5 stars because it was delicious and everyone loved.

Hello! Most of the liquid should be absorbed, with just a little bit left in the pan. It's hard to say why yours didn't absorb the liquid as well without knowing what kind of French bread was used or how thick your slices were (should be at least 1-inch thick). We're glad that your family was still able to enjoy the dish, and we hope you'll give it another try! :)

No i havent tried this recipe yet...Oh how id love to have a matching set of utensils. Beautiful. Merry Christmas everyone.

We love french toast! I have never tried baking it though. Can't wait to try this recipe!

I have not had baked french toast before. This recipe does sound good . I probably would add a little more cinnamon. Since it is baked that would give me time to be with family.

I absolutely love French Toast (Pain Perdu as we call it in south Louisiana).

Would go well with the utensils you are giving away!


This looks delicious! I will have to try it!

I have had this, and it is delish!!

Thanks for the vanilla maple syrup recipe. The french toast looks delicious!

This looks delicious and the recipe for the vanilla syrup looks good too

We love to make French toast for dinner on a cold evening. Will definitely try this one.

My sister recently served this at a brunch Everyone wanted the recipe However she did add some suggestions She made a 'paste' of butter brown sugar finely chopped nuts and cinnamon and spread it on the top of the casserole before putting it in the oven She covered the pan with foil tightly and baked it for half the time about minutes so the center of the soaked bread would be cooked through then uncovered it for the final minutes for the topping to brown It was fabulous Did not need anything more on top for serving and the inside of the bread was not soggy even though she did not start with dried stale bread Actually she had made it before without doing this and the bread was mushy so this was how she solved that She also didn't use half and half because of the calories and used milkRead More This made up for the additional calories in the topping sort of mostly lol I loved it and will be making it soon for my family

I forgot to mention that she made it the night before and baked it in the morning.

I wanted to try this right away didn't have any half half Did an old time substitution used evaporated whole milk instead added teaspoon vanilla and cut the salt to a very generous pinch sodium restricted diet The result was delish For those who have a mushy finished product stale your bread first I like to cut the bread into slices lay them out on the baking sheet and cover with a clean tea towel Then I shove the baking sheet into the oven for a few hours The oven isn't on this just keeps the tray out of the way reduces the air flow a bit If you leave the tray out on a counter you will probably only need to let the bread sit under the towel to minutes remember the French name is Pain Perdue - lost bread - soaking the bread in a custard is a wayRead More to salvage stale bread that is otherwise lost Fresh bread should never be used for any French Toast recipe if you want optimal results A second method for staling bread is to store the loaf of bread opened in you refrigerator for a few days Reach into the bag or slices and you can feel the change in the texture of the bread once it begins to stale

Best French Toast ever! I am abandoning my usual french toast bake recipe, this one is WAY better. I only made one tiny change by adding a splash of vanilla, didn't change anything else. It's amazing. French Toast perfection. I dusted it with powdered sugar before serving, and it didn't even need syrup or anything else. Perfect as is.

Great - thank you! :)

Didn't care for this. The inside was mushy

Hi Mr. Food - loving the new digs. Having fun navigating thru the user friendlier site! Keep it up!!

I love you guys . But i am on a calorie diet due to medical problems. It would be nice to see nutrition with each recipe.

This is easy to change to low-cal. Use lowfat milk and sugar substitute like Splenda and use sugar-free syrup for topping it or melt sugar-free jam or jelly in the microwave which makes it liquid and that is a wonderful topping! I'm sure you already know the nutritional content of eggs, milk and bread. Good luck!

Do you bake this covedred or uncovered?

This should be baked uncovered. Thank you for your question.

I worked in a hotel with a captive breakfast crowd. one hostess me brought this recipe she had cut from a magazine, it called for 1 Tblsp vanilla extract be added, to say the least the visiting kids loved it & soon the other guests did too. syrup recipe will add to this deliteful breakfast treat!! thanks

I made this for the men's breakfast, I received a lot of good comments. My pastor even said he is afraid to ever order french toast in a restaurant again because they could not top this. instead of sugar I used splenda because we have so many diabetics. I also made one dish with egg beaters and the people who tried both could not tell the difference. Thank you for the recipe.

I have made a sillier one and it calls for it to br made the night before. It always turns out great. I like to add pecans or dried cranberries.

Thank you for publishing this recipe! It is one I grew up on, when we went to Grandma and Grandpa's house. You could count on one breakfast done exactly like this. I had forgotten some of the ingredients over the years, had dropped the sugar for a healthier alternative. But this weekend, I will for sure be making this! And to the people who are asking about whether you could prepare the night before...don't know if its true, but my Grandmother always said you couldn't make the night before because it would go soggy.

This sounds delish, I too am wondering if it can be made the night before and baked in the morning?

I use day old honeybuns and donuts to make the 'rest overnight in fridge' baked one. so very good & not soggy!

This was wonderful!!! It was big hit with the family on Christmas morning. All that was left was the empty baking dish..:) They've already asked to have it again on New Year's Day. Very easy to put together and ready in hardly no time at all!! Many Thanks for a great recipe!!

wonder if you can get this ready the night before?

This was great!!! Made it for a brunch for Christmas Eve and all my grandsons just loved it, so did all the adults!! Great flavor, easy to put together and only 30 minutes to bake. Thanks you


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