Baked French toast is the lasagna of breakfast – prepare it in advance so you can lounge in your PJs with the rest of the family instead of being a stove slave stuck frying toast while listening to the muffled laughter of your family in the other room.
This baked French toast has three layers of goodness. Its base is a warm, gooey mixture of maple and bananas (when serving, make sure to scoop all the way to the bottom of the pan so you don’t miss this part!). The bananas are covered in a moist, eggy challah with a touch of ginger. The whole thing is then topped with crunchy walnuts and cacao nibs (or chocolate chips) and more maple. Hungry yet?
Because this recipe is for French toast and not French cake, you can eat as much as you like guilt-free, right?
Baked French Toast Recipe
I came up with my baked French toast recipe by adapting the banana praline French toast recipe at Inn Cuisine,which was adapted from Good Housekeeping and Donna Diegel, Providence Food Examiner. The baked French toast recipe uses six eggs, so it was a great way for me to use up the eggs from the egg shells that I baked cupcakes inside of.