Whole Loaf French Toast

Whole Loaf French Toast
  • Servings: 8+
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 20 oz. round loaf of artisanal bread with a substantial crust
  • 2 teaspoons ground cinnamon
  • 3/4 cup pecan pieces
  • 10 large eggs
  • 2 1/2 cups milk
  • 2 cups sugar
  • 1 Tablespoon vanilla extract


1. Using a sturdy serrated knife, cut the loaf in half so that it opens like a hamburger bun.

2. In a large bowl that is just the size of the loaf of bread, whisk together the eggs, milk, sugar, and vanilla. Pour half of this mixture into another bowl of the same size.

3. Place each half loaf into one of the bowls so that the cut side is up. Place a plate and then a heavy object on top of the bread to push it into the egg mixture. (The egg mixture should cover the bread slightly.) Place in the refrigerator for 12 hours.

4. After 12 hours, remove the bread from the refrigerator and turn over. Place back into the remaining egg mixture. Replace the plate and then the heavy object on top of the bread to push it into the egg mixture. Place in the refrigerator for 12 hours or until the egg mixture has been absorbed almost completely into the bread.

5. Place the bottom of the bread into a 10 x 13 baking pan. Sprinkle with the pecans and cinnamon. Carefully place the top half of the loaf so that the loaf is returned to its normal appearance. Pour any remaining egg mixture over the top of the bread. Cover the pan with aluminum foil and bake in a 350 degrees F oven for 1 1/2 hours.

6. After 1 1/2 hours of baking, insert an instant read thermometer into the bread. Once it reaches 160 degrees F, remove the aluminum foil and continue cooking for another 30 minutes. Then retest with the thermometer. When it reads 200 degrees F, it is done and can be removed from the oven.

7. Cut into wedges and serve with warm maple syrup.

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