Description
This Hasselback Baked French Toast recipe transforms a classic breakfast favorite into an impressive, crowd-pleasing dish with a fun twist. Using a baguette sliced similar to hasselback potatoes, the bread is soaked in a rich egg and milk mixture, baked until golden, then topped with a buttery brown sugar glaze and finished with powdered sugar and maple syrup. Perfect for brunch or a special occasion, this recipe yields crispy, custardy slices that are visually stunning and delicious.
Ingredients
Scale
Bread
- 1 baguette / french stick (60 cm / 2 feet long)
Egg Mixture
- 5 eggs
- 1 1/3 cup milk (preferably whole fat but low fat works just fine)
- 1/4 tsp salt
- 1/2 tsp cinnamon powder
- 1/2 tsp vanilla extract or essence (optional)
Butter Mixture
- 1/4 cup butter
- 2 tbsp brown sugar
- 2 tbsp maple syrup
Toppings
- Icing sugar (confectioners sugar) for dusting
- Maple syrup for serving
Instructions
- Prepare the Bread: Cut the french stick loaf into 3 equal pieces to make handling easier and to fit your baking dish.
- Slice the Bread: Make slices about 1.5 cm (0.5 inches) thick into each piece, slicing almost down to the base but not cutting through, mimicking the hasselback potato style. This allows the egg mixture to soak in deeply.
- Make Egg Mixture: In a bowl, whisk together the eggs, milk, salt, cinnamon, and vanilla extract until fully combined.
- Soak the Bread: Place the egg mixture and sliced bread pieces into a large ziplock or plastic bag. Remove as much air as possible, seal, and let it sit for at least 1 hour or preferably overnight in the refrigerator. Turn the bag once or twice during this soaking period to ensure the bread absorbs the mixture evenly.
- Preheat Oven: Set your oven to 180°C (350°F) to prepare for baking.
- Arrange Bread in Baking Dish: Place the soaked bread pieces cut side up in a 22 x 22 cm (8 x 8 inch) baking dish, allowing the slices to fan out slightly for even baking.
- Bake Initially: Bake the bread for 20 minutes to start the cooking process and allow the custard to set around the bread slices.
- Prepare Butter Mixture: Meanwhile, melt the butter in a small saucepan over medium heat, then stir in the brown sugar and maple syrup until combined and smooth. Alternatively, melt and combine in the microwave using 30-second bursts.
- Apply Butter Mixture and Continue Baking: Remove the baking dish from the oven and pour the butter, brown sugar, and maple syrup mixture evenly over the top of the bread. Return the dish to the oven and bake for another 5 to 10 minutes, or until the top is golden and crispy.
- Rest the French Toast: Once baked, remove from the oven and let the french toast rest for 5 minutes to settle and cool slightly.
- Serve: Dust the top with icing sugar and serve immediately with additional maple syrup on the side.
Notes
- Using a whole fat milk gives a richer custard, but low fat milk works fine too.
- Soaking the bread overnight is ideal for maximum flavor and custardy texture, but 1 hour minimum is sufficient.
- You can use other types of bread, but a crusty baguette works best to hold the shape and absorb liquid.
- Adjust baking time slightly depending on your oven and bread thickness.
- For a dairy-free version, substitute butter with a plant-based alternative and use lactose-free or plant milks.
