Corner Bakery French Toast


(62 votes) 4 62

This is not like regular 'French toast', it's more like a rich, soft, moist bread pudding that can be sliced and served with syrup. It's perfect for brunch and can also be served for dessert.

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Bradenton, FL


  • 14 slices thick day-old bakery cinnamon-raisin bread
  • 3 eggs, lightly beaten
  • 1 1/2 C. Half & Half
  • 1 C. whipping cream
  • 1/2 C. sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • Maple syrup, warmed

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Heat oven to 375 degrees. Line bottom of greased 8-inch square baking pan with 3 slices of bread, cutting to fit; top with 3 more slices, cutting to fit. Place 8 slices across top in 2 rows; shingle-fashion. Press down firmly. Whisk eggs in a medium bowl; whisk in Half & Half, cream, sugar, vanilla and cinnamon. Pour egg mixture evenly over bread. Cover tightly with foil. Bake 40 minutes. Remove foil; bake 10 minutes longer. Remove and let stand 10 minutes before serving. Serve with maple syrup. 

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