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Hasselback Baked French Toast Recipe

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★★★★★

4.5 from 143 reviews

This Hasselback Baked French Toast recipe transforms a classic breakfast favorite into a visually stunning and indulgently delicious dish. Using a baguette cut into thick slices like hasselback potatoes, the bread is soaked in a rich egg and milk mixture, baked to golden perfection, and topped with a buttery brown sugar glaze. Finished with a dusting of icing sugar and a drizzle of maple syrup, this recipe offers a crispy, custardy delight perfect for weekend brunches or special occasions.

Ingredients

Scale

Bread

  • 1 baguette / French stick, 60 cm / 2 feet long

Egg Mixture

  • 5 eggs
  • 1 1/3 cup milk (preferably whole fat, but low fat works fine)
  • 1/4 tsp salt
  • 1/2 tsp cinnamon powder
  • 1/2 tsp vanilla extract or essence (optional)

Butter Mixture

  • 1/4 cup butter
  • 2 tbsp brown sugar
  • 2 tbsp maple syrup

Toppings

  • Icing sugar (confectioners sugar), for dusting
  • Maple syrup, for serving

Instructions

  1. Prepare the Bread: Cut the French stick loaf into 3 equal pieces to make handling easier. Then, carefully slice each piece about 1.5 cm (0.5 inches) thick, making cuts almost all the way down to the base without cutting fully through, mimicking the hasselback potato style.
  2. Make the Egg Mixture: In a bowl, whisk together the eggs, milk, salt, cinnamon powder, and vanilla extract if using, until fully combined and smooth.
  3. Soak the Bread: Place the cut bread pieces and the egg mixture into a large ziplock bag or plastic bag. Squeeze out as much air as possible before sealing. Let it rest for at least 1 hour, or up to overnight, turning the bag once or twice to ensure all sides of the bread soak up the mixture evenly.
  4. Preheat the Oven: Set the oven to 180°C (350°F) and allow it to fully heat before baking.
  5. Set the Bread in Baking Dish: Arrange the soaked bread pieces cut side up in an 8 x 8 inch (22 x 22 cm) baking dish, ensuring they fit snugly.
  6. Bake Initial Phase: Bake the bread in the preheated oven for 20 minutes, allowing the egg mixture to set and the bread to begin crisping.
  7. Prepare Butter Mixture: While the bread bakes, melt the butter in a small saucepan over medium heat, stirring occasionally. Once melted, add the brown sugar and maple syrup, stirring until fully combined and smooth. Alternatively, melt and combine in bursts in the microwave.
  8. Add Butter Mixture and Continue Baking: Remove the bread from the oven and pour the warm butter mixture evenly over the top of the bread. Return the dish to the oven and bake for an additional 5 to 10 minutes, until the top is golden and crispy.
  9. Rest the French Toast: Take the dish out of the oven and let it rest for 5 minutes to set slightly and cool just enough for serving.
  10. Serve: Dust the top with icing sugar and serve warm with extra maple syrup drizzled on top for a sweet finishing touch.

Notes

  • Use a fresh baguette for the best texture and flavor; day-old bread may not soak properly.
  • Soaking the bread overnight will deepen the custard flavor and improve texture.
  • The cinnamon and vanilla are optional but add a warming and fragrant note that complements the sweetness.
  • The butter mixture can be made in the microwave for convenience—just heat in 30-second bursts, stirring in between.
  • You can add toppings like fresh berries or nuts for extra texture and flavor if desired.

Keywords: Hasselback French Toast, Baked French Toast, Breakfast Recipe, Brunch, Maple Syrup French Toast

Find it online: https://flavorsbymaya.com/hasselback-baked-french-toast-recipe/