Bloomsbury Baked French Toast

September 3013
Bloomsbury Baked French Toast

Preparation time: 20 mins

Cooking time: 30 mins, 400 degrees

Serves: 10-12


• 2 cups of chopped fresh fruit (one of our favorites is a mix of peaches and blueberries, but banana, apple, mixed fall fruit, etc.
will work well; canned fruit can be used if well drained)
• 1 large loaf of sweet bread (challah, potato, Hawaiian, yeast rolls or a mix)
• 6 large eggs
• 3 cups milk
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla
• 3/4 cup brown sugar

Extra for sauce:
• 1/2 stick butter
• 1/4 cup brown sugar

• 1 cup fruit
• 1/2 cup maple syrup
• 1 teaspoon lemon juice

1. Butter 13×9 inch baking dish
2. Sprinkle chopped fruit in bottom of dish
3. Remove any dry crust from bread; tear into pieces and place over fruit
4. In separate bowl, mix together eggs, milk, vanilla, brown sugar. Pour
over the bread/fruit mixture
5. Cover, chill overnight (at least 8 hours)
6. When ready to cook, remove from refrigerator and preheat oven to 400 degrees
7. Melt extra butter and brown sugar; drizzle over the bread mixture
8. Bake for 30 minutes in 400 degree oven
9. Place syrup, fruit, lemon juice in small pan and simmer for ten minutes,
low heat while toast is baking
10. Serve hot syrup over hot toast.
The History:
This wonderful crowd pleaser dish is so easy to make and very adaptable; it can be halved or doubled. If your family loves nuts, just add ½ cup pecan pieces with the fruit or cook them in the syrup. If your family does not favor syrup, just top the toast with fresh whipping cream or powdered sugar. At Bloomsbury Inn, we try to alternate our savory and sweet breakfasts. Katherine has an uncanny ability to “feel” when food is right. She edited several time-consuming and difficult dishes to develop this baked French toast. She is continually altering recipes to offer variety. The options to this dish are as wide as your imagination. Start cooking and enjoy.

9 November 2006
Katherine prepared this dish on the Peggy Denny television show, Greenville SC