Boozy Baked French Toast

Ryan Goodwin avatar
Ryan GoodwinPublished on 86 days ago

This is a breakfast bread pudding. It's fun to make and great for a crowd. Sometimes frying up individual chunks of french toast can be a pain. But this way you just do a big pan and it's all ready at once. Reheats well too.

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What you will need

1 loaf bread

3 cups milk

3 eggs

3 tbsp sugar

1/2 tsp salt

1 vanilla bean

How to cook


Trim crust

If the bread is crusty, I like to remove the ears and the bottom crust because it might not soften in the oven. Watch yer fingers!


Dice bread

A few slices down the length, one through the middle, and dice.


Mix Custard

Combine egg, milk, sugar and salt for a basic custard mix that we will soak the bread.


4 tbsp cointreau

Whisk in the cointreau. Definitely feel free to experiment with different liqueurs.


Soak bread

Dump the bread chunks into the custard mix. Squish em a bit to get the custard into the crumb. Let them soak while the oven is heating up.



Preheat the oven to 425 F.


Grease baking dish

Rub some butter in a baking dish that's big enough to accomodate your bread chunks. For bonus points, sprinkle some brown sugar and cinnamon in there too.


Transfer to baking dish

Pour the custard-soaked bread chunks into the greased baking dish. Spread it out and squish it down a bit.



Bake for 30-40 minutes. It's done when it is set. You shouldn't see any liquid in the dish.


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