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French Toast For A Crowd

Treat yourself and your besties to a breakfast favorite! Topped with a crunchy walnut streusel and mouth-watering maple syrup, this French toast recipe puts the fun in Sunday Funday.

by Betsy Carter and Morgan Walker featured in French Toast For Two Vs. French Toast For a Crowd

Total Time

2 hr 50 min

2 hr 50 min

Prep Time

2 hr

2 hr

Cook Time

50 minutes

50 min

Total Time

2 hr 50 min

2 hr 50 min

Prep Time

2 hr

2 hr

Cook Time

50 minutes

50 min

Ingredients

for 6 servings

French Toast

  • 6 large eggs
  • 2 cups
    whole milk (480 mL)
  • ⅓ cup
    heavy cream (80 mL)
  • ¼ cup
    dark brown sugar, lightly packed (55 g)
  • 1 teaspoon
    vanilla extract
  • 1 teaspoon
    ground cinnamon
  • ¼ teaspoon
    ground nutmeg
  • ½ teaspoon
    kosher salt
  • 2 tablespoons
    unsalted butter, plus more for greasing
  • 12 slices brioche bread, day old, 3/4 in (2 cm)
  • ¾ cup
    maple syrup (250 g)

Walnut Streusel

  • ¾ cup
    all purpose flour (95 g)
  • ¼ cup
    granulated sugar (50 g)
  • ¼ cup
    dark brown sugar, lightly packed (25 g)
  • ½ teaspoon
    kosher salt
  • 1 teaspoon
    ground cinnamon
  • 8 tablespoons
    unsalted butter, cubed and chilled
  • 1 cup
    walnuts, crushed (100 g)
    Calories 585
    Fat 33g
    Carbs 58g
    Fiber 2g
    Sugar 35g
    Protein 17g

Estimated values based on one serving size.

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Preparation

  1. Make the French toast: In a medium bowl, beat the eggs. Add the milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt and whisk to combine.
  2. Grease a 9 x 13-inch (22 x 33 cm) ceramic or glass baking dish with butter.
  3. Working in batches, dip the brioche into the custard to coat both sides. Arrange the brioche in the prepared baking dish, overlapping slightly. Pour the remaining custard over the top. Cover with plastic wrap and refrigerate for at least 2 hours, up to overnight.
  4. Meanwhile, make the walnut streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with a nonstick mat.
  5. In a medium bowl, combine the flour, granulated and brown sugars, salt, and cinnamon. Work the butter into the dry ingredients with a fork until crumbly. Add the chopped walnuts and mix well.
  6. Spread the streusel on the prepared baking sheet and bake for 20 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for 1 week.
  7. Unwrap the French toast. Cover with foil and bake for 25 minutes, then uncover and bake until the top is golden brown and crunchy, 20-25 minutes more. Remove from the oven and let sit for 10 minutes. Top with the walnut streusel and serve with maple syrup.
  8. Enjoy!
 

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