Valentine’s Day Baked French Toast Recipe


Start Valentine’s Day morning off on the right foot with this Valentine’s Day Baked French Toast. Made using the Wilton heart pan, this yummy French toast recipe features a tasty crumble topping – making this a sure-fire winner with everyone at the table. Best of all, you can prep it the night before, so all you have to do is take it out of the fridge and bake it in the morning. It doesn’t get much easier than that!
Makes: About 6-8 servings
Skill Level: Beginner

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Step 1

Prepare 9 in. heart pan with vegetable pan spray.

Step 2

In large bowl, whisk together 1-3/4 cup milk, 1/3 cup brown sugar, 1/4 cup melted butter, eggs, 1 teaspoon cinnamon, vanilla and 1/2 teaspoon salt. Add bread cubes and toss gently until all liquid has been absorbed. Pour mixture into prepared pan, pressing into an even layer 1/2 in. from the top of the pan.

Step 3

To prepare topping, in medium bowl, stir together flour, 1/3 cup brown sugar, 1/4 cup softened butter, 1 teaspoon cinnamon and 1/4 teaspoon salt until thoroughly combined. Squeeze together to form large pieces, then crumble over French toast mixture.

Step 4

Cover pan with plastic wrap and refrigerate overnight.

Step 5

Preheat oven to 350°F. Remove French toast from refrigerator and uncover.Bake 55-60 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Step 6

To make glaze, whisk together confectioners’ sugar and 3-4 teaspoons milk. Drizzle over French toast. Serve warm with maple syrup, if desired.

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Ingredients

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milk

milk (1-3/4 cups for french toast, 3-4 teaspoons for glaze)

firmly packed light brown sugar

firmly packed light brown sugar (1/3 cup for french toast, 1/3 cup for crumble topping)

butter, melted

1/4 cup butter, melted (1/2 stick, for french toast)

Eggs

3 Eggs

ground cinnamon

ground cinnamon (1 teaspoon for french toast, 1 teaspoon for crumble topping)

salt

salt (1/2 teaspoon for french toast, 1/4 teaspoon for crumble topping)

bread

1 loaf Italian bread (14 oz., cut into 1” cubes, about 12 cups)

all-purpose flour

3/4 cup all-purpose flour

butter, softened

1/4 cup butter, softened (1/2 stick, for crumble topping)

confectioners' sugar

3/4 cup confectioners' sugar

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