Baked French Toast

by // // 280 Comments
 
 

 

Originally posted on November 16, 2011.

It’s not my day to post a recipe, but I couldn’t help sharing this absolutely delicious recipe with y’all!  It.  is.  so.  good.

I found it last night while searching for a make-ahead recipe for breakfast (I’m trying to get as much done the night before as possible so I can get all my exercising in early….which is a good thing ‘cuz this ain’t no diet-friendly recipe!).  I started searching Pinterest for overnight breakfasts, but then thought, “Oooh, I bet P-Dub has something good on her site!”  I was not disappointed.

I told my kids this morning that we were trying a new recipe from Pioneer Woman.  My oldest daughter said, “Oh, then it’ll be really good.”

And it is.

Really good.

Like, make you wanna slap yo’self good.

Ingredients:
1 loaf sourdough bread (I used Pepperidge Farm, 1.5 pound loaf)
8 eggs
2 cups milk (I used 1%)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces (1/4 lb.)

1.  Grease a 9 x 13 pan with butter.  Tear bread into bite-size chunks and place evenly in the pan.
2.  Mix together the eggs, milk, cream, sugar, and vanilla.  Pour evenly over bread.  Cover tightly and store in the fridge for several hours (I put mine in overnight….it was about 12 hours).
3.  In a medium bowl mix together the flour, brown sugar, cinnamon, and salt.  Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub).  Place in a ziploc bag and put in fridge.
4.  When ready to bake, take pan and bag out of fridge.  Remove wrap and evenly sprinkle the crumb mixture over the top.  Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).

Notes:
Update:  IMPORTANT!!!!!!!  You must use a dense bread or this dish will turn out soggy.  After getting a few comments below about soggy outcomes, I figured I’d better make sure you understand that.  You can’t use regular ol’ sandwich bread because it will NOT soak up the egg mixture!  I highly recommend starting with the bread listed in the ingredients above as this has ALWAYS turned out perfectly for me.

  • You can serve with syrup, but we made a quick glaze with powdered sugar and milk.  Delish!
  • If you don’t have brown sugar, mix 1/2 Tbsp. molasses with 1/2 cup sugar until well blended.
  • Like I said, you can bake it for less time if you like it softer, but I love how the top gets crispy when it’s baked for an hour.  The underneath part is still somewhat soft.  One hour in my 350-oven was just right.
  • The directions said to scoop out, but I wanted to be able to control the portions so I cut it into 12 servings (they were large, and this is rich, so you could serve other breakfast dishes and use this as more of a side dish and get 24 servings).
  • If you have a hot oven, cover the dish with foil for the last 15 minutes or so if you notice that it’s starting to get too brown (I have never had to do this, though).
  • If you don’t have a pastry cutter, use two knives moving away from each other to cut in the butter for the topping.  Do NOT use a fork to mash!  It will be a globby mess!
 
Makes 12 large servings
 
Source:  slightly adapted from The Pioneer Woman Cooks

280 comments

  1. Jessica says:

    I have made this three times now (getting ready to prep for the fourth time). We LOVE it! It's a great special occasion (but not too much work) breakfast. I've made this with half & half as well as heavy cream (both work great) and the last couple of times we cut back on a bit of the granulated sugar and added that amount in brown sugar. Also added cinnamon and yum! One thing to note, we've not torn the bread into bite size chunks, we grabbed handfuls of the bread and just ripped. It all cooks together so well you don't have to be quite so precise. Another reason this is such a simple yet great recipe!

    Reply
  2. Jessica says:

    I have made this three times now (getting ready to prep for the fourth time). We LOVE it! It's a great special occasion (but not too much work) breakfast. I've made this with half & half as well as heavy cream (both work great) and the last couple of times we cut back on a bit of the granulated sugar and added that amount in brown sugar. Also added cinnamon and yum! One thing to note, we've not torn the bread into bite size chunks, we grabbed handfuls of the bread and just ripped. It all cooks together so well you don't have to be quite so precise. Another reason this is such a simple yet great recipe!

    Reply
  13. Stephanie Walk says:

    I used Cinnabon Cinnamon Bread for my bread and it was awesome! Did everything the same and what the recipe called for except I used my mini Cuisinart to make the topping. Less effort than the two fork or pastry blender method. Great breakfast or dinner! Thanks

    Reply
  14. Stephanie Walk says:

    I used Cinnabon Cinnamon Bread for my bread and it was awesome! Did everything the same and what the recipe called for except I used my mini Cuisinart to make the topping. Less effort than the two fork or pastry blender method. Great breakfast or dinner! Thanks

    Reply
  15. Robin says:

    I just used my mini food processor, threw in all the ingredients, and pulsed away. It worked fantastic! (Just throwing in a tip for someone who may not be able to use their hands well).

    We love this recipe! We make it all the time and it tastes fabulous!

    Reply
  18. Julie says:

    Jana…so glad you like it. It's always a big hit at our house. I just tried serving it with Buttermilk Syrup on Christmas day and it was amazing! (search that on our blog to get the recipe)

    Reply
  23. Julie says:

    Hmmm…I am trying to find the commenting you are referencing but can't seem to find it. I always use the one in the recipe. Others have made adjustments and variations, though.

    Reply
  31. lululand henry says:

    I am going to make this in the morning and wanted to know Julie, you listed in your comments what you thought your topping was by memory…..yet it is listed above in the actual recipe another topping? Which one is the one to use?

    Reply
  32. Anonymous says:

    I actually prefer mine with texas toast…..it doesn't get as crunchy on top but it's not mushy either…..this is a delicious recipe! Thanks for sharing!!!!

    Reply
  33. Anonymous says:

    I have this sitting in my fridge as I type. Father's day breakfast for my french toast loving husband. It's too early to bake it but I'm dying to try it. Thanks for the great recipe. It was super easy to make..

    Reply
  35. Anonymous says:

    I've made something very similar to this, and now I need to try this recipe. I love the sound of slightly crunchy top and softer underneath. So delicious! I think some thinly slices apples would be good in there too.

    Reply
  36. Julie says:

    That sounds like a good plan. I like the middle a little wet, but that's just a personal preference. It's great to be able to adjust the baking time/method for what you and your family like. Kudos!

    Reply
  38. Anonymous says:

    Soaked over night and baked this morning. Sooo good. Though next time I will bake for about 45 minutes, cover with foil, then bake for about 20 more minutes. My kids thought it was too wet in the middle. Thank you for the recipe.

    Reply
  39. Anonymous says:

    Found this link on Pinterest and made it for my family when they came to visit us. They were impressed that I can cook and all had second helpings. Thanks for making me look good.

    Reply
  40. Julie says:

    Honestly, I would say a cross between the two, leaning more toward French toast in my opinion. Cooking it longer will make it less like bread pudding. In my oven, that ends up being around 55 minutes. I would take it out at 45 minutes and, using a knife, peak into the center. If it's still wet and if you are concerned about the top overbrowning, cover the whole thing with foil and return to the oven for 5-10 minutes and recheck it. Good luck….I hope your friend likes it. Come back and let us know if you end up using the recipe!

    Reply
  43. Anonymous says:

    My question is does it taste more like a bread pudding or more like french toast. From looking at the pictures it looks amazing. Looking for some awesome recipes to do for my friends bridal shower coming up. And she is not a bread pudding fan but a french toast she is. And anything I can do ahead of time would be great.

    Reply
  44. Denise H says:

    This was delicious. I made a gluten free version with gluten free bread and gluten flour in the topping. Since g/f bread is typically smaller slices, and a different consistency, it took some experimenting, and worked out perfectly at 16 slices, not using the ends. The topping doesn't stay in the pebbles like the non-g/f, it kind of makes more like a crust, but still super tasty. Cook about 30 minutes and start checking, once it is puffed and not loose, it's done. It will burn fast. Let rest about 10 minutes.

    Reply
  45. Denise H says:

    This was delicious. I made a gluten free version with gluten free bread and gluten flour in the topping. Since g/f bread is typically smaller slices, and a different consistency, it took some experimenting, and worked out perfectly at 16 slices, not using the ends. The topping doesn't stay in the pebbles like the non-g/f, it kind of makes more like a crust, but still super tasty. Cook about 30 minutes and start checking, once it is puffed and not loose, it's done. It will burn fast. Let rest about 10 minutes.

    Reply
  46. Anonymous says:

    I made this for my office back in December and I still get requests for this dish. Making it again for tomorrow, figure nothing could be better to start a Friday at work than some good french toast bake! Thanks for sharing this recipe!

    Reply
  47. Julie says:

    Oops! I guess I'd better be more specific for you! Thanks for pointing that out. One stick is 8 Tablespoons or 1/4 pound. Glad you enjoyed the dish!

    Reply
  48. Julie says:

    Oops! I guess I'd better be more specific for you! Thanks for pointing that out. One stick is 8 Tablespoons or 1/4 pound. Glad you enjoyed the dish!

    Reply
  49. Anonymous says:

    This is so yummy. Made this for the 1st time Christmas morning and it has now become one of our staples for Sunday brunch. Only question I have is how much is a stick of butter. Im from Canada and we only buy our butter by the pound and I figure this is way to much. Please let me know how much in cups this is. Thanks for the yummness!!!

    Reply
  53. Anonymous says:

    Love this!! My girls are big on cream cheese so last time I made the recipe I tucked chunks of cream cheese in when putting it together. They loved it and requested I do it from now on.

    Reply
  54. Anonymous says:

    Love this!! My girls are big on cream cheese so last time I made the recipe I tucked chunks of cream cheese in when putting it together. They loved it and requested I do it from now on.

    Reply
  57. Anonymous says:

    I tried this today for breakfast at church…. YUM! It was a huge hit! I drizzled a little bit of maple syrup and a little bit of powdered sugar/milk on top. Delicious and so easy!

    Reply
  58. Anonymous says:

    I tried this today for breakfast at church…. YUM! It was a huge hit! I drizzled a little bit of maple syrup and a little bit of powdered sugar/milk on top. Delicious and so easy!

    Reply
  61. Shelley Belly says:

    I seriously have to say this was by far the best French Toast bake I have ever had. We tested it today to serve to 60 people at our February coffee for church….it was beyond amazing! Not sure how you could ever say this was bad! I used Vienna Bread and it was perfect! Thank you for such an awesome recipe! Oh and I did not let it sit overnight….only a half hour on the counter and it was awesome!

    Reply
  62. Shelley Belly says:

    I seriously have to say this was by far the best French Toast bake I have ever had. We tested it today to serve to 60 people at our February coffee for church….it was beyond amazing! Not sure how you could ever say this was bad! I used Vienna Bread and it was perfect! Thank you for such an awesome recipe! Oh and I did not let it sit overnight….only a half hour on the counter and it was awesome!

    Reply
  63. Betty says:

    I made this for our Christmas morning breakfast and it was a HUGE hit. My husband…who is really not a big fan of "casserole" type foods…couldn't get enough of it! I will definitely be making more and love seeing your other variations here. Thanks so much for sharing.

    Reply
  64. Betty says:

    I made this for our Christmas morning breakfast and it was a HUGE hit. My husband…who is really not a big fan of "casserole" type foods…couldn't get enough of it! I will definitely be making more and love seeing your other variations here. Thanks so much for sharing.

    Reply
  76. Julie says:

    Wow, Leslie! That is high praise, indeed! So glad you loved it. Pioneer Woman sure knows how to give a nice decadent recipe, doesn't she? I love this recipe too.

    Reply
  77. Leslie B says:

    Do not even waste your time looking for another Baked French Toast recipe. This is it!!! I prepped this early Christmas Eve and we ate it Christmas morning. I absolutely loved it! It was so easy and delicious, just what I was looking for. I served it with syrup, pecans, & mixed berries. Thank you so much for this amazing recipe! Much appreciated!

    Reply
  81. Julie says:

    I just made half a recipe yesterday because only some of us were going to be home to eat it and it worked great. It is pretty tasty all by itself! Glad you liked it.

    Reply
  83. Tina says:

    I made a half recipe because there are only 4 of us & we're not big eaters. It was delicious & I'm going to make it again. We didn't put any syrup or anything on it. We ate it just the way it was & didn't need any additional sweetener.

    Reply
  84. Tina says:

    I made a half recipe because there are only 4 of us & we're not big eaters. It was delicious & I'm going to make it again. We didn't put any syrup or anything on it. We ate it just the way it was & didn't need any additional sweetener.

    Reply
  88. Tami Cottone says:

    I made this for Christmas breakfast yesterday morning. After reading ALL the comments :), I opted for the French bread from my local bakery. I divided the ingredients between 2 baking dishes because I wanted half with pecans and half without…plus, I wanted to avoid any possible mushiness in the middle. Well, Mom's oven bakes a little too hot, so 40 minutes made it a little too brown on top and very slightly burnt in places on the bottom, but…WOW! Crunchy on the outside, soft on the inside, and with the cream cheese topping you suggested, it was amazing! And it got better as it reached room temp! I'm looking forward to making this again and again. Thank you!!

    Reply
  92. Julie says:

    Sorry it didn't work for you. I have made this many times and it always turns out just right. What kind of bread did you use? If it was soggy, then the bread was not dense enough.

    Reply
  93. Julie says:

    Sorry you had trouble, June. What kind of bread did you use? I find that most often this is the trouble. Mine *never turns out custard-y* and I bake it for 55-60 minutes. Could be different ovens too.

    Reply
  94. Julie says:

    Sorry you had trouble, June. What kind of bread did you use? I find that most often this is the trouble. Mine *never turns out custard-y* and I bake it for 55-60 minutes. Could be different ovens too.

    Reply
  103. Anonymous says:

    I am with June on her comments. I consider myself a pretty good cook especially when it comes to breakfast dishes. I did EXACTLY what the recipient called for, even have an oven thermometer to make sure the temp was just right and it came out horrible! Thank goodness I can whip up other breakfast items in a flash. My kids didn't even touch it. It came out soggy and the topping was starting to burn only after being in there for 30 minutes, yet I needed to leave it in there so it wouldn't be so wet.I think if I was to do this again…. wait, I'll pass, I rather make my delicious french toast using Texas Toast. Ok, if I WERE to do this again, I think I'd leave off the crumb topping until about 20 minutes before the time is up. I would also leave out the cream all together OR do 1 1/2 cup milk and 1/2 cup of cream. Glad some people had success, but it was a epic failure in my house!

    Reply
  104. june says:

    Oh goodness. This turned out horribly. As another person said, if you don't like custard-y stuff don't try this. I left it in the oven for 45 mins… still wet. Put it back in for an additional 30 mins.. still wet. It's very wet and very sweet. Not my cup of tea. The pics on here look divine though!
    I would suggest to anyone making this to minus one egg, use 1/2 or 3/4 stick of butter for the topping (since, after it melted, the butter just sat in puddles on top)and lessen the milk or skip the heavy cream. And definitely lessen the amount of sugar if you don't like overly sweet stuff.

    Reply
  105. Unknown says:

    I made it a month ago according to the recipe and it was great. Trying it tonight with half eggnog half milk. Left out the sugar as I feel the eggnog is already very sweet. Will see how it bakes up tomorrow morning. May also add some pecans on top for more crunch.

    Reply
  108. Anonymous says:

    Light brown or dark brown sugar?
    What if you don't have a pastry cutter? (Don't even know what that is :/ )
    And, if adding fruit, just throw it right in the mix or….?

    Reply
  109. Julie says:

    Hi, Katie!

    I use the Pepperidge Farms sourdough. I can find it in most grocery stores in the regular bread aisle. Arnold also makes a sourdough that is nearly identical in shape and size, although not as tasty in my opinion. Whatever bread you use needs to be dense and somewhat chewy. Soft bread will not soak up the egg mixture well enough. I have an extremely picky eater and he is always requesting this dish.

    As for cream….I've never made it without it, but I'm sure it would work out fine.

    Best of luck! Let me know how it turns out.

    Reply
  110. Julie says:

    Hi, Katie!

    I use the Pepperidge Farms sourdough. I can find it in most grocery stores in the regular bread aisle. Arnold also makes a sourdough that is nearly identical in shape and size, although not as tasty in my opinion. Whatever bread you use needs to be dense and somewhat chewy. Soft bread will not soak up the egg mixture well enough. I have an extremely picky eater and he is always requesting this dish.

    As for cream….I've never made it without it, but I'm sure it would work out fine.

    Best of luck! Let me know how it turns out.

    Reply
  111. Katie Drollinger says:

    I want to try this our for Christmas morning. Just had a couple questions. Where do you find the sourdough bread you suggested? In the bread aisle? Any good substitutes if I can't find it? And does the bread taste like sourdough? I don't mind the taste but my kids are picky! And if I don't have heavy cream is 2% milk going to work? Thank you! Can't wait to try!!!

    Reply
  112. Julie says:

    It really is an amazing dish, isn't it? I just put some in the fridge tonight for tomorrow morning. But this time I'm experimenting with using two muffin pans instead of a 9×13. This should reduce bake time. I'm also hoping that it will yield more crunchiness per serving. We'll see!

    Reply
  116. Anonymous says:

    Thank you! Thank you. Made this for our annual "progressive day of meals" – which started at my house for breakfast (then lunch/dinner at brothers and dessert at another brother's and a visit from Santa as well! – was a HUGE hit. Instead of the milk/powdered sugar glaze, I made a lemon juice/powdered sugar glaze and it everyone loved it. Bought a huge bottle of syrup to go with and it was hardly touch, but everyone raved about the glaze. Looking forward to making this again!

    Reply
  117. Anonymous says:

    Thank you! Thank you. Made this for our annual "progressive day of meals" – which started at my house for breakfast (then lunch/dinner at brothers and dessert at another brother's and a visit from Santa as well! – was a HUGE hit. Instead of the milk/powdered sugar glaze, I made a lemon juice/powdered sugar glaze and it everyone loved it. Bought a huge bottle of syrup to go with and it was hardly touch, but everyone raved about the glaze. Looking forward to making this again!

    Reply
  119. anna says:

    Kasarahanne, so sorry we could not respond sooner. We are out of town for Thanksgiving and between bad internet service and the stomach bug running through 15 of us here in a cabin, it has been hard to get through. Do you have a pastry blender? That works really well. Also maybe two steak knives cutting in like you were cutting shortening into flour for pastry. Hope that helps.

    Reply
  120. Kasarahanne Boesch says:

    I'm trying to make this for tomorrows breakfast.. I'm attempting to make the topping, but it isn't crumbly. It's just like butter with a bunch of stuff.. I was using a fork (I don't have a mixer, or a wisk..) HOW do I fix it?!?!?!

    Reply
  123. Julie says:

    Hey, thanks for the shout out on your blog! Glad you liked it. Let us know your results with other types of breads. I love sourdough, but would like to experiment with other flavors.

    Reply
  124. Julie says:

    Hey, thanks for the shout out on your blog! Glad you liked it. Let us know your results with other types of breads. I love sourdough, but would like to experiment with other flavors.

    Reply
  125. Julie says:

    Hmmm….yes, it must be the bread amounts, I'm guessing. Sounds like, as you said, it was dry enough…especially if it's homemade. When I make it I use the Pepperidge Farms Sourdough loaf. I believe it's a 24 ounce loaf. I've never used any other bread with this. I'm so sorry it didn't work out for you.

    Reply
  126. Julie says:

    Hmmm….yes, it must be the bread amounts, I'm guessing. Sounds like, as you said, it was dry enough…especially if it's homemade. When I make it I use the Pepperidge Farms Sourdough loaf. I believe it's a 24 ounce loaf. I've never used any other bread with this. I'm so sorry it didn't work out for you.

    Reply
  133. Anonymous says:

    @ Kelli, home made white bread doesn't have the texture to set up with this amount of liquid, that is why sourdough or a rustic French bread works much better. I made this with a rustic whole wheat loaf and it came out great. Pecans and cinnamon in the topping are a must in my opinion. I'm going to try finely ground raw sugar in the next batch.

    Reply
  134. Anonymous says:

    @ Kelli, home made white bread doesn't have the texture to set up with this amount of liquid, that is why sourdough or a rustic French bread works much better. I made this with a rustic whole wheat loaf and it came out great. Pecans and cinnamon in the topping are a must in my opinion. I'm going to try finely ground raw sugar in the next batch.

    Reply
  137. Kelli says:

    I made this and after an hour and a half in the oven it still never set up. I am an experienced cook/baker, but I'm not really sure what went wrong with this. I used a three day old homemade white bread (plenty dry), I sort of think that either I didn't have enough bread or there was just too much milk in the custard? Anyway, my house smelled divine and the bit I tasted (the sides that did bake well) was really good, so it's worth another go for me. Thinking I'll try it again and maybe cut out half a cup or so of the milk for my size loaf of bread.

    Reply
  138. Hannah M says:

    This is so yummy! Even my daughter, who does not like french toast usually, loves it :)I did use the original topping mix, and I am planning on trying it with the glaze next. My husband wants to bring it to a work breakfast.

    Reply
  139. Hannah M says:

    This is so yummy! Even my daughter, who does not like french toast usually, loves it :)I did use the original topping mix, and I am planning on trying it with the glaze next. My husband wants to bring it to a work breakfast.

    Reply
  140. Just a girl says:

    I had my parents over for breakfast yesterday and they absolutely loved it (as did my family) I added a can of packed pumkin to the egg/milk mixture along with pumkin pie spice. I served warm pumkin syrup from an orchard that I visited in Delware last month. This was a huge hit!! My dad asked me to make it for Christmas morning breakfast. I'm thinking of changing it up a bit and maybe folding in some cream cheese. Thank you!!

    Reply
  141. Just a girl says:

    I had my parents over for breakfast yesterday and they absolutely loved it (as did my family) I added a can of packed pumkin to the egg/milk mixture along with pumkin pie spice. I served warm pumkin syrup from an orchard that I visited in Delware last month. This was a huge hit!! My dad asked me to make it for Christmas morning breakfast. I'm thinking of changing it up a bit and maybe folding in some cream cheese. Thank you!!

    Reply
  142. Anonymous says:

    OK it was amazing everyone loved it. Everyone wants the recipe. The blueberry was my favorite, but the apple was others. Thank you I will be making this again.

    Reply
  143. Anonymous says:

    OK it was amazing everyone loved it. Everyone wants the recipe. The blueberry was my favorite, but the apple was others. Thank you I will be making this again.

    Reply
  144. Anonymous says:

    I'm baking it in the morning 2 pans for Church one with blueberries and the other with apples. I hope it turns out great. We usually have donuts and I thought this would be a nice change.

    Reply
  145. Anonymous says:

    I'm baking it in the morning 2 pans for Church one with blueberries and the other with apples. I hope it turns out great. We usually have donuts and I thought this would be a nice change.

    Reply
  156. Anonymous says:

    Can't wait to try this this evening! I'm planning to make it with cinnamon raisin bread instead of sourdough. Can't wait to see how it comes out!!

    Reply
  157. Anonymous says:

    Have made this twice in the last month…so good! Everyone who tastes it wants the recipe. I love how easy it is in the morning:)

    Reply
  158. Anonymous says:

    I made this just this morning…yummy! I used 7 eggs instead of 8, used 2 1/2 cups of milk because we didn't have any cream on hand and used half a teaspoon of cinnamon & half a teaspoon of nutmeg…I was in heaven! Thanks for this recipe!

    Reply
  159. Anonymous says:

    I made this just this morning…yummy! I used 7 eggs instead of 8, used 2 1/2 cups of milk because we didn't have any cream on hand and used half a teaspoon of cinnamon & half a teaspoon of nutmeg…I was in heaven! Thanks for this recipe!

    Reply
  160. Anonymous says:

    Anything by P-Dub is the BOMB!!! Lol I make her regular French Toast & her chili & her smashed potatoes, she calls em something different but I can't remember off the top of my head!! I haven't tried one of her recipes that I haven't liked!! I wish I could go to her house for the weekend & just let her cook for me!! Lol anyway can't wait to fix this for my man & kids!! I would add some nutmeg as we like nutmeg on our french toast! Thanks for posting this!!

    Reply
  161. tristen says:

    I was a little confused by the response above about freezing this…has anyone tried it and had success? If so, what did you do?

    Reply
  163. Anonymous says:

    I made this and it was DELISH!! I added fresh blueberries and served with a powdered sugar icing. I think that I will also try peaches, as they are a favorite of my husband. I also like the idea of eggnog and maybe pecans for a Christmas breakfast. Oh, I also let my bread get a bit stale after breaking it up. Just loosely covered on the counter all afternoon before adding egg mixture woks wonders.
    Thank you so much for this great recipe. Krista

    Reply
  164. Anonymous says:

    Sounds like maybe your custard mixture needed to be beaten more thoroughly so it was all blended together – that way no sections of egg white would sneak by and make cooked egg spots.

    Reply
  165. Anonymous says:

    Sounds like maybe your custard mixture needed to be beaten more thoroughly so it was all blended together – that way no sections of egg white would sneak by and make cooked egg spots.

    Reply
  170. Anonymous says:

    I've made this before using Coffeemate or International Delight flavored creamers. When I've used this substitute, I don't use the sugar or the vanilla in the custard. Just beat the eggs with the creamer and then pour over the bread. Eggnog works well around the holidays too. Lots of different variations of this recipe are absolutely delicious.

    Reply
  172. Anonymous says:

    I made this for my family yesterday. I have pretty much the whole pan left. If you don't care much for custard you won't care much for this… Won't be making it again!!

    Reply
  173. Anonymous says:

    I think I may try in my crockpot overnight! I will put on low and set the timer. Has anyone tried it that way?

    Reply
  174. Anonymous says:

    I think I may try in my crockpot overnight! I will put on low and set the timer. Has anyone tried it that way?

    Reply
  175. Alana says:

    We just had it for supper with bacon. It was spectacular . Thank you 🙂 so much better than the French toast I make.

    Reply
  177. Julie says:

    Hey Nena, Glad you liked it. As for the egg, it could be that the mixture didn't soak in enough. When I use the brand listed in the recipe, I never have any problem with little egg-y sections.

    Reply
  178. Julie says:

    Hey Nena, Glad you liked it. As for the egg, it could be that the mixture didn't soak in enough. When I use the brand listed in the recipe, I never have any problem with little egg-y sections.

    Reply
  179. Nena says:

    Made this this morning for Fathers Day! Yum!!! I did have one problem – a few spots had some cooked egg – yuck. LOL Any way to avoid this next time?

    Reply
  180. Julie says:

    Meredith, sorry I wasn't able to respond to this sooner. I would think that would be fine. Did you try it? How did it work out? You could also get the bread ready in the pan and assemble the wet ingredients together on Friday and just pour over before going to bed Saturday.

    Buttermilk syrup?? Genius!!!

    Reply
  183. Meredith says:

    Can I make this friday and put in fridge for Sunday morning baking? We are having family over for post blessing brunch on sunday but will be on an overnight trip to the grand canyon until saturday late. This would be so yummy – with maybe buttermilk syrup?? Yum!! Thanks!!

    Reply
  184. Meredith says:

    Can I make this friday and put in fridge for Sunday morning baking? We are having family over for post blessing brunch on sunday but will be on an overnight trip to the grand canyon until saturday late. This would be so yummy – with maybe buttermilk syrup?? Yum!! Thanks!!

    Reply
  187. Emily S. says:

    When I need a pastry blender for a recipe (I don't have one) I use two forks, or one beater from my hand mixer to blend the ingredients. Works great! Good Luck, thanks for reading our blog!!

    Reply
  188. Emily S. says:

    When I need a pastry blender for a recipe (I don't have one) I use two forks, or one beater from my hand mixer to blend the ingredients. Works great! Good Luck, thanks for reading our blog!!

    Reply
  191. Anonymous says:

    Hi! I am a working mom and I work Mondays to Saturdays. I look forward to Sundays because that's the only day I get to cook/bake something special for my daughter and husband. I am SO glad I came across your page :)This recipe is so easy that I can even watch with my daughter's favorite show while doing this. I think I'm gonna try this with raisins and walnuts. Can't wait!!! You're a genius! and an angel! Oh, I love you!

    Reply
  192. Anonymous says:

    Hi! I am a working mom and I work Mondays to Saturdays. I look forward to Sundays because that's the only day I get to cook/bake something special for my daughter and husband. I am SO glad I came across your page :)This recipe is so easy that I can even watch with my daughter's favorite show while doing this. I think I'm gonna try this with raisins and walnuts. Can't wait!!! You're a genius! and an angel! Oh, I love you!

    Reply
  194. Anonymous says:

    This is the first time I have written a comment on a board but this was so delicious that I had to let you know. Since all of my children live out of town I decided that I would treat myself to a special Mother's Day breakfast. This was one of the best things I have ever eaten. Thank you so much for this recipe. It will definitely be a holiday favorite. Can't wait for the rest of the family to try it! Happy Mother's Day!

    Reply
  195. Anonymous says:

    This is so delish! I made it for my step-daughter and her boyfriend when they came to visit and let me tell ya, I did not have much left of it. So tasty!! Thank you for sharing.

    Reply
  196. Anonymous says:

    This is so delish! I made it for my step-daughter and her boyfriend when they came to visit and let me tell ya, I did not have much left of it. So tasty!! Thank you for sharing.

    Reply
  199. Julie says:

    I think as long as the bread you use is dense, any bread would work. I'm glad it worked out. Cinnamon…I may have to try that myself next time!

    Reply
  200. Julie says:

    I think as long as the bread you use is dense, any bread would work. I'm glad it worked out. Cinnamon…I may have to try that myself next time!

    Reply
  201. Tara says:

    This was a huge success at Church yesterday morning! 1 guy came up to me and said I need that recipe I have n ot had 2nds of anything but yours! I changed it a little was afraid of the Sour Dough so I used French Bread and sprinkled with Cinnamon before adding the topping and baking. Thanks for the great recipe

    Reply
  205. Julie says:

    This last time I made it, it was a little wet in the middle, but not mushy. You can bake it a few minutes longer with some foil on the top to keep it from burning if you don't like a wet center.

    Reply
  206. Julie says:

    This last time I made it, it was a little wet in the middle, but not mushy. You can bake it a few minutes longer with some foil on the top to keep it from burning if you don't like a wet center.

    Reply
  213. Ryder Bouredeaux says:

    made this for my fiance and my mother a week ago but i tried the dount idea (of course i cant say no to donuts lol) they both loved it! and it does freeze relatively well, but it needs to be thawed at room temp before putting in the oven, i seperated the left overs i batch for thawing one for freeze to oven(350 for about 30 mins) and the others i used the broiler the ones i put straight into the oven became really soggy and unpleasant tasting the broiler batch was allright but the thawed batch (after heating in the oven) were even better than the first time! absolutely love this recipe and i will for sure make it more often!!

    Reply
  218. Anonymous says:

    I'm going to cut pats of butter on top, and cover with crumbled cinnamon toast crunch cereal for a topping to see how that works! I think I'll make it in individual cups too, so it won't have to cook so long, and I can make it on a school night without waking up too early to bake it.

    Reply
  221. Anonymous says:

    I used slightly stale homemade whole wheat bread, so it was dry bread to start with. I did not think to do it the night before so I made it and let it soak up half the egg mixture then flipped it to get the non-absorbed pieces a chance to soak up the egg mixture. The egg mixture was all absorbed by the time I put it in the oven. I am sure leaving it overnight would have been better. I also 1/4th the recipe as there is only my daughter and I, and I am a diabetic so should not really eat all that sugar. It smells wonderful, and tastes better. Love Pioneer Woman recipes!!!!

    Reply
  223. Ariane says:

    I have made this twice this week now. I absolutely loved it. The first time I only made half of it because you made it seem like it would be alot (and there's only 2 of us). I used French bread because it's traditional and easier for me to find, but other than that it was exactly the same. Now I have it in the fridge once again for tomorrow morning. Thanks.

    Reply
  228. DebbyM says:

    I make a similar recipe to this…but also add a block of cream cheese to the egg mixture (like its not rich enough already, right)and instead of the sugar, I use a 1/2 cup of pure maple syrup and a couple teaspoons of sugar..but its wonderful.

    And, want to hear a really sinful version….instead of bread, you use Krispy Kreme glazed donuts. Oh yeah. Its good, but defintely not diet friendly!

    Reply
  229. DebbyM says:

    I make a similar recipe to this…but also add a block of cream cheese to the egg mixture (like its not rich enough already, right)and instead of the sugar, I use a 1/2 cup of pure maple syrup and a couple teaspoons of sugar..but its wonderful.

    And, want to hear a really sinful version….instead of bread, you use Krispy Kreme glazed donuts. Oh yeah. Its good, but defintely not diet friendly!

    Reply
  233. Julie says:

    The glaze….I'm afraid I didn't use a recipe for that. The first time I did it, I just mixed together powdered sugar with enough milk to make it the right consistency (not too thin, not too thick). The second time I made it I used a little butter and some cream cheese with the powdered sugar and milk. If I had to guess I'd say it was MAYBE:
    *3-4 ounces cream cheese, soft
    *2 Tbsp. butter, soft
    *2 cups powdered sugar
    *milk to thin

    Sorry I can't be more precise!

    Reply
  234. Julie says:

    The glaze….I'm afraid I didn't use a recipe for that. The first time I did it, I just mixed together powdered sugar with enough milk to make it the right consistency (not too thin, not too thick). The second time I made it I used a little butter and some cream cheese with the powdered sugar and milk. If I had to guess I'd say it was MAYBE:
    *3-4 ounces cream cheese, soft
    *2 Tbsp. butter, soft
    *2 cups powdered sugar
    *milk to thin

    Sorry I can't be more precise!

    Reply
  239. Anonymous says:

    Wonderful recipe. I added 1/2 t. of cinnamon and nutmeg to the egg mixture before pouring over bread. It was a great addition!!

    Joan in Ohio

    Reply
  240. Anonymous says:

    Wonderful recipe. I added 1/2 t. of cinnamon and nutmeg to the egg mixture before pouring over bread. It was a great addition!!

    Joan in Ohio

    Reply
  241. Julie says:

    Anonymous….not all the bread gets soaked when you pour the egg mixture over the top, so allowing it to sit overnight in the fridge is for "soak time"!

    Kaylateran, yay! So glad you and the husband both loved it. Hey, how was it with blueberries?

    Reply
  243. Anonymous says:

    I forgot this sits in fridge over night.. Wonder how it would be to mix it up and bake right away?? I want to make and bake it now….

    Reply
  244. Anonymous says:

    I forgot this sits in fridge over night.. Wonder how it would be to mix it up and bake right away?? I want to make and bake it now….

    Reply
  245. Kaylateran says:

    I've got two kinds soaking in the fridge, one with blueberries and one without! I can't wait to try it tomorrow morning. I'll let you know how it turns out 🙂

    Reply
  246. Kaylateran says:

    I've got two kinds soaking in the fridge, one with blueberries and one without! I can't wait to try it tomorrow morning. I'll let you know how it turns out 🙂

    Reply
  247. Julie says:

    I've only ever made it the night before and baked in the morning, so I don't know. But I would think not longer than 1-2 days because of the raw egg. I don't know how this would affect the texture of the dish.

    Reply
  251. Anonymous says:

    Could I throw some blueberries in the casserole before refrigerating the night before? I've got a bunch of fresh blueberries that need to be used.

    Reply
  253. Anonymous says:

    I halved the recipe since there's just 2 in our house and made it the night before and popped it in the oven while I was getting ready for work this morning. It was delicious and super easy!
    -Jenni

    Reply
  265. Anonymous says:

    just made this and 1- my house has never smelled so good! and 2- it is delicious! my husband is going to love it. can the leftovers be kept at room temperature, or is it best to refrigerate?

    Reply
  266. Heather says:

    @TwoBoysMom:
    I did. I used white bread & replaced the heavy cream & milk with applesauce (the baby has an issue with milk). I used probably 2 cups of applesauce instead of a total of 2 1/2 cups. I think I also used just 7 eggs, not 8. Doing it again I would:

    leave the bread out for several hours-overnight to get it drier.
    Not use as much appleasauce.

    I loved how it got dry & crispy on the top. I've never had bread pudding before, so I don't know if it was mushy like bread pudding, but I liked the drier top, that's why I personally would cut back on the amount of applesauce that I used & start out with a drier bread. I think that the white bread probably worked ok. I would definitely dry my bread out a little more next time I make it but I think that's probably just a personal preference.

    Hope that helps!

    Reply
  268. Anonymous says:

    Definitely using this for family Christmas Brunch. Sounds so easy and yummy.I think I may add some chopped walnuts or pecans to the topping as well

    Reply
  272. Brea says:

    I made this for thanksgiving brunch yesterday and it was FREAKING INCREDIBLE!!! I have leftovers in the fridge, I'm about to see how they reheat. I also did the powdered sugar glaze and that was definitely the perfect companion.

    My dad described it as cinnabon meets bread pudding.

    Reply
  273. Brea says:

    I made this for thanksgiving brunch yesterday and it was FREAKING INCREDIBLE!!! I have leftovers in the fridge, I'm about to see how they reheat. I also did the powdered sugar glaze and that was definitely the perfect companion.

    My dad described it as cinnabon meets bread pudding.

    Reply

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