Oven Baked French Toast is made the day before, then baked in the morning for a simple baked french toast casserole.
This week’s Cook The Book recipe is from the April/May 2018 edition of Taste of Home. I selected this recipe because it looked like a delicious idea to make for my family Easter morning.
My goal with selecting recipes for this series, where I scour my foodie magazines that come in the mail before letting them sit in a pile unread, is to find a recipe my family will like.
After years of practice, I’m pretty good at guessing which recipes will be accepted and which ones won’t.
This one I was on the fence. My family is not big fans of breakfast casseroles or baked French toast. But with the cream and sugar, I figured it might be a winner… And those berries…
Saturday night my son and I got to work so we could put the baked french toast overnight in the fridge.
I cracked the eggs, he measured out the milk and seasonings, whisked it up, and poured it over the sliced french bread.
In the morning, I simply popped it into the oven and breakfast was served! It was very easy.
But the fact that my family doesn’t like french toast won out. My kids both picked at it, even when slathered in syrup. I thought it was ok, not much flavor without syrup. My husband ate it but didn’t love it either.
How would I rate this oven baked french toast?
I’d give it 2.5 stars out of 5. However, if we really enjoyed French toast would it be higher? Maybe.
You can decide for yourself if this recipe is one that your family would enjoy. Make sure to let me know if you do try it!
You can grab the recipe for Baked French Toast Overnight Casserole Here.
Interested in more reviews of magazine recipes my family has tried? Be sure to head over to the Cook The Book page to check out all the recipes we’ve tried so far!
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