Baked French Toast from Chef Peter Davis


Chef Peter Davis of Henrietta’s Table shares an easy-peasy, make-ahead brunch dish (it has to be refrigerated overnight before baking) that’s perfect for those leisurely days in between Christmas and New Year’s. This Baked French Toast recipe calls for challah, but you could use panettone if you happen to have some, and strawberry rhubarb jam but pretty much any fruity compote will do. Just do a little day-before prep then just pop it into the oven whenever you’re ready.


Servings: 4


For the batter
  • 2 eggs
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 pint milk
  • 1 tablespoon vanilla
  • 1/2 cup heavy cream
For the French toast
  • 8 slices challah bread
  • 1 cup strawberry rhubarb jam
  • 1/2 cup heavy cream, whipped
  • 1/2 cup maple syrup


For the batter
  1. Mix the eggs, cinnamon and nutmeg in a large bowl, then whisk in the milk, vanilla and cream until everything is incorporated.
For the French toast
  1. Spread each slice of the bread with jam and arrange shingle-style in an ovenproof casserole dish. Pour the French toast batter over the top and gently move the bread so that the batter surrounds it.
  2. Cover and refrigerate the casserole overnight.
  3. The next day, preheat the oven to 350 degrees.
  4. Cover the French toast casserole with foil and bake until it reaches an internal temperature of 165 degrees (approximately 30 minutes).
  5. Remove the casserole cover and bake about 15 minutes more until the top is browned lightly.
  6. Remove from the oven and serve with the whipped cream and maple syrup.

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