Photos of Baked Victorian French Toast Recipe
My boss made this for Christmas brunch a couple years ago and I serve it every Christmas morning for my neighbors to gather at my home for brunch.
How To Make Baked Victorian French Toast
Whip up a delicious breakfast with this baked french toast recipe! We're baking bread in a sweet buttery mixture for tasty toasts.
Ingredients
- 15 oz Granny Smith apples, or any baking apples of your choice, peeled and thinly sliced
- 1½ cups granulated sugar, or margarine
- ¾ lb brioche, (1 loaf, 8 slices), ¾-inch thick slices, or any French, Italian, or challah bread
- 5 eggs
- 1 cup milk
- 1 cup heavy cream
- ¾ cup pecans, roasted and chopped
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
To serve:
- 2 tbsp powdered sugar
- ¼ cup honey, or maple syrup
- 1 tbsp pecans, roasted and chopped
Instructions
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In a large mixing bowl, combine eggs, milk, cream, cinnamon, and vanilla extract. Whisk until evenly incorporated and set aside.
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Pour your sugar in a dry skillet over medium heat. Swirl to dissolve the sugar evenly until a smooth caramel is formed. Alternate between removing and returning the skillet back to the heat for a smooth caramel.
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Add the pecans and apples. Toss to combine into your caramel and set aside.
To assemble:
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Preheat your oven at 350 degrees F.
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Dip ⅓ of your bread slices into your prepared custard, then place onto your preferred baking casserole.
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Pour remaining milk around your bread slices, then top with the caramel sauce.
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Bake for 30 to 35 minutes or until the center is set and the top is lightly browned.
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Let it stand for about 10 minutes, then dust with roughly 2 tablespoons of powdered sugar.
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Sprinkle with pecans and serve honey or maple syrup.
Nutrition
- Sugar: 74g
- :
- Calcium: 144mg
- Calories: 841kcal
- Carbohydrates: 106g
- Cholesterol: 292mg
- Fat: 43g
- Fiber: 3g
- Iron: 2mg
- Monounsaturated Fat: 12g
- Polyunsaturated Fat: 4g
- Potassium: 278mg
- Protein: 15g
- Saturated Fat: 19g
- Sodium: 346mg
- Trans Fat: 1g
- Vitamin A: 1380IU
- Vitamin C: 4mg
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