Baked French Toast with Strawberry Rhubarb Jam

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This recipe from Chef Peter Davis of Henrietta’s Kitchen is the perfect make-ahead brunch dish since it has to be refrigerated overnight before baking. The next morning, all you have to do is pop it into the oven before your guests arrive. For more delicious brunch (and lunch and dinner) recipes from the Harvard Square chef, check out his cookbook, Fresh & Honest: Food From the Farms of New England and the Kitchen of Henrietta’s Table.


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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