Barclay Cottage Oven Baked French Toast

Barclay Cottage B&B

400 16th St , Virginia Beach, VA 23451 États-Unis


  • 1 dozen Large Eggs
  • 1 1/2 cups Whole milk
  • 1 1/2 teaspoons Vanilla
  • 1 1/4 teaspoons Butterscotch Pudding Mix
  • 1 cup Light Brown Sugar
  • 1/4 lb Butter
  • 3 tablespoons Real Maple Syrup
  • 1/2 teaspoon cinnamon
  • 1 pinch nutmeg
  • 1 Granny Smith Apple (optional)
  • 1 Italian French or Portugese Bread
  • 2 cups Real Maple Syrup
  • 1 sliced banana (optional)
  • 1 handful pecans (optional)


  1. Slice diagonally into 3/4-1 inch thick slices one loaf Italian, French, Portugese or similar bread (16 slices for 8 people not incl ends) Beat together eggs, milk, vanilla, and pudding mix and pour into large baking sheet.Place bread slices in egg mixture soaking both sides until fully absorbed.
  2. Transfer bread slices to greased 9"x13" pan so they overlap each other slightly. (optionally place thinly sliced apple between bread slices) Melt together in small pan: brown sugar; butter; 2 tbsp maple syrup; cinnamon and nutmeg and pour evenly over bread (and apple) slices. Refrigerate overnight
  3. In morning bake uncovered at 375 degrees for 45 minutes. Heat 2 cups maple syrup (optionally, if not using apple slices, add 2-3 banana slices/serving and 2-3 pecans/serving to pan while heating syrup)
  4. Arrange 2 slices of French toast (w/apples) on plate together with bacon or sausage and garnish of twisted orange slices. Drizzle maple syrup (w/banana and pecans if not serving w/apple slices)over top and serve
About this recipe:

Barclay Cottage Oven Baked French Toast