This Baked Brown Sugar French Toast is a delicious, rich and flavorful breakfast (or should I say Bressert) fit for any occasion! 

You guys, you guys, you guys!  Christmas is like in 3 days and I’m like an excited 6 year old when it comes to Christmas. This year on Christmas Eve morning I plan to make French toast for breakfast. This French toast to be exact.

Brown Sugar Upside-Down French Toast2

Why this ^ French toast? Because it’s delicious. It’s why I won’t ever diet and why I love brown butter.

And it’s also why breakfast is my favorite meal of the day. 

stuff

It’s easy-peasy just grab some brown sugar, nutmeg, cinnamon, vanilla, challah! (because who doesn’t have that just lying around?), half & half, eggs and butter. Now before we move on I want to tell you that you’ll need not one but two challah loafs and two sticks of buttah. In my head I knew I was making a half batch for the blog and the rest later {for dinner!}, so I didn’t put those in the picture, uh-duh. So please don’t be confused… because surely I am.

This baked French toast is crazy easy and it feeds an army. Okay, a small army.

PicMonkey Collage
First, heat a 10-inch skillet over medium heat and gradually brown two sticks of butter. Click here to see more details on how to brown butter with out drama.

spread out in 11x15 pan

Next, divide the brown sugar in half and scatter it in the bottom of two un-greased 11×15 baking dishes.

brown sugar meets brown butter
Pour the browned butter over top and mix until the brown sugar has successfully absorbed all the glorious brown butter.

eggs
In a large bowl crack 5 to 6 eggs. I use farm eggs and I never really can tell what size the yolks are going to be.

half and half

Next, add in two cups of the half & half.

2 tablespoons of vanilla

Then add in two tablespoons real vanilla extract.

whisk

Next, whisk until combined.

challah

Challah! This egg-y loaf is perfect for French toast. It’s pretty dense so it soaks up the liquids nicely! Slice two loafs into 1 inch thick pieces.

dunkage

Next, dDunk the entire thing in the egg mixture…

arrange

And then place them into two 11×15 baking dishes.

a little extra

Any extra egg mixture can be drizzled over each slice.

gorgeous

I could literally take a bite of one of these right now. Deeeeelicious!

nutmeg and cinnamon

Lastly just sprinkle with some cinnamon and freshly grated nutmeg. No precise measurements are needed.

crispy

Finally, bake in a preheated 375° oven for 20-25 minutes. The edges should be golden and crispy and your place should be smellin’ AHHH-mazing!

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Serve with the brown sugary-ness face-up. Maybe not the prettiest view, but it smells great at this altitude.

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I like to serve mine with a little sprinkle of powdered sugar. Okay-okay A LOT of powdered sugar… as if there’s not enough already? Lay it on me. Who needs maple syrup? Not these bad-boys.

Brown Sugar Upside-Down French Toast2
Really this shouldn’t dare be called breakfast. Maybe Bressert? Breakfast + Dessert… get it?

Ahhhh… Christmas. I’ll be enjoying the holidays with my families. Eating good food, lots of coffee and lotsa’ presents! I’ll be taking a few days off, so until then…

Merry Christmas friends!

Enjoy!

bite

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Yield: 12 servings

Baked Brown Sugar French Toast

This Baked Brown Sugar French Toast is a delicious, rich and flavorful breakfast (or should I say Bressert) fit for any occasion! 
Prep Time: 25 mins
Cook Time: 25 mins
Additional Time: 10 mins
Total Time: 1 hr

Ingredients

  • 3 cups dark brown sugar, or light brown sugar
  • 1 cup unsalted butter
  • 6 eggs
  • 2 cups half & half, see notes
  • 2 tablespoons real vanilla extract
  • 2 loaves challah, cut into 1 inch slices
  • cinnamon
  • freshly grated nutmeg

Instructions 

  • Preheat your oven to 375° degrees.
  • In a 10 inch skillet over medium heat, slowly cook the butter until the milk solids turn a deep amber, about 15 minutes.
  • Divide brown sugar into two 11x15 baking dishes. Divide and pour in the browned butter, stir together until the brown sugar absorbs the butter and spread it back out evenly.
  • In a large bowl; whisk together the eggs, half & half and vanilla.
  • Dunk both sides of the sliced challah and arrange in baking dishes.
  • Sprinkle with cinnamon and nutmeg.
  • Bake for 25 minutes, rotating pans if necessary.
  • Let cool for 5 minutes before serving, brown sugar-side up. Dust with powdered sugar and serve.
Serving: 1g, Calories: 435kcal, Carbohydrates: 56g, Protein: 4g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 138mg, Sodium: 66mg, Potassium: 164mg, Fiber: 1g, Sugar: 54g, Vitamin A: 735IU, Vitamin C: 1mg, Calcium: 105mg, Iron: 1mg
Author: Laurie McNamara
Course: Breakfast & Brunch
Cuisine: American

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