Sep 10

PW’s Baked French Toast

PW's Baked French ToastWho doesn’t love the Pioneer Woman? There are few things more exciting on a Saturday morning than watching her show on the Food Network. Saturday morning routine: make breakfast, sit on the couch, watch her show, talk about how awesome she and her family is and dream about living in the country.

So when we saw her make baked french toast a couple weeks ago, I got right to making it after peeling myself off the couch.

I happened to have a loaf of french bread that was going stale. I cut that up into pieces and poured the egg mixture over it.

Then I made the butter/cinnamon mixture. I didn’t have a stick of butter, so I used spreadable butter. It didn’t quite make the consistency that Ree’s did, but I’m sure it tastes the same.The I plopped the butter mix all over the dish.And baked it for 45 minutes in a 350 degree oven! It was definitely worth the wait.

It’s great to have another go-to breakfast dish when entertaining. This is sure to be a crowd -pleaser!


  • Butter, For Greasing
  • 1 loaf Crusty Sourdough Or French Bread
  • 8 whole Eggs
  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 2 Tablespoons Vanilla Extract
  • Topping
  • 1/2 cup Flour
  • 1/2 cup Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • Freshly Grated Nutmeg, Optional
  • 1 stick Cold Butter, Cut Into Pieces
  • Warm Syrup, For Serving
  • Butter, For Serving
  • 1 cup Fresh Blueberries, For Serving

Preparation Instructions

For the Baked French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away—delicious no matter what!

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.

When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

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