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Baked Pull-Apart French Toast

COOK TIME
40 mins
PREP TIME
10 mins
SERVINGS
6
RATE THIS RECIPE
(179)
Mary Giuliani's Pull-Apart French Toast + Spinach and Cheese Frittata + Bloody Mary Bar + Flavored Water Bar + Hash Bash + Green Juice Revivial
Mary Giuliani's Pull-Apart French Toast + Spinach and Cheese Frittata + Bloody Mary Bar + Flavored Water Bar + Hash Bash + Green Juice RevivialNathan Congleton / TODAY
COOK TIME
40 mins
PREP TIME
10 mins
SERVINGS
6
RATE THIS RECIPE
(179)

Ingredients

  • 1 loaf round artisan bread
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon vanilla
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  • 1 cup fresh raspberries and blueberries
  • Pure maple syrup for serving
  • Chef notes

    Baking this pull-apart french toast is so much easier to make than cooking individual slices. 

    Swap option: This French toast can be made with challah instead of artisan bread. 

    Preparation

    1.

    Preheat the oven to 350 degrees. 

    2.

    In a medium bowl, mix together the eggs, milk and vanilla.

    3.

    Cut the bread into grid-like sections without slicing all the way through. Place the cut loaf in a heavy, oven proof skillet (cast iron works well) that is just bigger than the bread.

    4.

    Pull apart the bread to create crevices and pour the egg mixture into the bread, making sure it gets deep into the slits of the loaf. 

    5.

    Sprinkle with the sugar and cinnamon and then bake it for 30-40 minutes.

    6.

    When it's done, let it cool for a few minutes then serve it with berries on the side and a cup of maple syrup for dipping.