Subtlety Sweet French Toast Bake

I will get to the point with this one, because I am trying really hard to not be “that blog”. You know, where it’s like 6 paragraphs deep before the author tells you the recipe, buuuuut recipe do usually come to me in little moments or spontaneously, so I have to be a little bit “that blog”. 🙂

Dillon Harris is the bread pudding King – it is one of the few things he will brag about if you bring up the topic – a bragging right that has rightfully been earned. Maybe one day I can convince him to post it, but until then, this French Toast Bake is also good! I am not an overly sweet tooth person. I absolutely prefer savory items, but I love French Toast that is not too sweet. I do not what gave me the craving for French Toast but I knew I definitely did not want to stand over the stove on a Sunday morning frying French Toast, so I decided to make a “bake” – I do not want to call this a casserole, because I feel like the bread should have been cubed and fully submerged the bread sooooo it’s a “bake”. If you are fan of super sweet French Toast you will need to add more sugar than I did to this recipe, but if you like subtle sweetness this may be for you!

Now, the other unique item in this recipe that may throw some of you is the sourdough baguette. Typically, french toast uses a brioche, a sweet french, or just your classic white bread. I will be honest that when I wanted this all I had on hand was the sourdough baguette and I didn’t even think twice about it, but my husband being the bread pudding master mentioned at the end (when tasting) that he originally thought the sourdough would not go well with the sweetness, but it totally does! I really like the sourdough component once I thought about it – I think it makes this a sweet/savory aspect which I adore. Try it with sourdough – you won’t be disappointed!


  • 1 Sourdough Baguette
  • 2 Cups Heavy Whipping Cream
  • 1/4 Cup Brown Sugar
  • 4 Tablespoons of Butter
  • 1/4 Cup of Granulated Sugar
  • 2 Tablespoons Maple Syrup
  • Syrup for Drizzle
  • Fresh Raspberries/Fruit
  • 1 Tablespoon of Cinnamon
  • 2 Tablespoons Powdered Sugar
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract
  • 8×8 Baking Dish

How To:

  1. Slice your baguette into rounds.
  2. Combine eggs, brown sugar, vanilla extract, cinnamon, granulated sugar, maple syrup(2 tablespoons), and 1 & 1/2 cups of heavy whipping cream. Whisk all the ingredients together until blended.
  3. Grease your baking dish.
  4. Dunk each round of the baguette into the wet mixture and then line the rounds in the baking pan. Do not stack rounds on top of on another, line them up single file.
  5. Now, you can absolutely cook this right away, but really good French Toast, especially on a dry bread like sourdough should soak. I let this soak for nearly 16 hours, but overnight would be perfectly fine, too.
  6. Miracle! It’s the next morning 🙂 Preheat your oven to 350 degrees, dollop your butter on top of your bread slices and then put this bad boy in the oven for 45-60 minutes.
  7. While the French Toast cooks go ahead and whip up some homemade whipped cream. You guys, homemade whipped cream is soooo incredibly easy, and life changing. Take the last 1/2 cup of heavy cream and put into a cold bowl or Tupperware, throw the 2 tablespoons of powdered sugar in there, and a small bit of vanilla extract. Get your powered hand mixer out and mix on medium until you have whipped cream! Takes about 5 minutes of your time and so so sooooo worth it!
  8. Wash your fruit! Slice your fruit if need be!
  9. Take your French Toast out of the oven once it is completely cooked – stab a knife through the center and just make sure it comes out clean – everyone’s ovens are different. Let the deliciousness sit for about 5 minutes before serving.
  10. Plate up! Grab some whipped cream, fresh fruit, and I drizzled the tiniest bit of syrup on mine, but Dillon did not use syrup.
Casserole before the oven!
Right out of the oven!
Make yourself some whipped cream!
All Plated!

This recipe is so good, guys! It is easy to make ahead of time for a comforting Sunday breakfast/brunch, and it feeds quite a few hungry mouths, and can easily be doubled or tripled for large families or events. If the bake ends up not being sweet enough for you go ahead and double the sugar, but I like that it is not too sweet, and I love the sourdough component of it!

Happy eating! As always, if you make a recipe please tag us in your picture and let us know how you liked it!

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