Baked French Toast

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Baked French Toast to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Baked French Toast, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (1 pound) loaf French bread, cut
• diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Butter a 9x13 inch baking dish

Step 2: Technique & Execution

Arrange the slices of bread in the bottom

Step 3: Technique & Execution

In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon

Step 4: Technique & Execution

Pour over bread slices, cover, and refrigerate overnight

Step 5: Technique & Execution

The next morning, preheat oven to 350 degrees F (175 degrees C)

Step 6: Technique & Execution

In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling