Prepare it, stick it in a cooler and hit the road. This OVEN-BAKED FRENCH TOAST recipe is also perfect if you’re travelling. Then, just wrap it up and refrigerate it for the night. Slice the bread, whisk up the custard, toss on the fruit and nuts. Preparing this is super simple and we’re especially proud of the make-ahead concept. It’s not often that we get to enjoy them toasted, and that brings out a flavour that may be my new favourite thing. Pecans may be common for French toast, but walnuts are an unexpected delight. The addition of yellow raisins and chopped apricots are unexpected, yet both have really distinct flavour profiles that shine when paired together. Cutting the bread yourself will allow for slightly oversized pieces that plump up when dipped in the egg, milk and cream mixture. I recommend using sweet, eggy challah bread for this recipe to give it added richness and flavour. You’ll need the usual bread, eggs and milk, but it’s the enhancements that really sets this recipe apart from others. Nothing too surprising with the ingredients in our OVEN-BAKED FRENCH TOAST. It’s also great when you’re pressed for time since most of the work is done the night before. This recipe fits the bill when you want to serve up something especially memorable for breakfast or brunch. This OVEN-BAKED FRENCH TOAST recipe might make your next breakfast or brunch a cause for celebration! Remove from oven and serve with fresh fruit salad and pure Canadian maple syrup. Remove foil and parchment paper and continue to bake for an additional 20 minutes. Transfer to oven and bake for 20 minutes.Cover with a piece of parchment paper, then foil wrap. Mix pecans, walnuts, brown sugar and nutmeg together in a small bowl and sprinkle over the French toast. Remove casserole from refrigerator and set foil cover aside.
Preheat oven to 375☏ with the rack in the middle position.Pour remaining liquid mixture over the casserole, cover with foil and refrigerate overnight. Once all of the bread has been placed into the casserole, sprinkle with raisins and chopped apricots, tucking a bit of the dried fruit in between the soaked slices. Dip slices of bread into mixture and transfer to greased casserole dish, arranging a single layer in an overlapping fashion.In a medium-sized bowl, whisk together eggs, milk, cream, sugar, salt, vanilla and cinnamon. Lightly grease a large casserole dish with butter.Cut challah into ½-inch slices and set aside.pure Canadian maple syrup and fresh fruit salad for garnish.1 tablespoon butter, to grease the casserole dish.
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