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Home Breakfast

Hasselback Baked French Toast

By:Nagi
Published:19 Dec '14Updated:24 Mar '19
50 Comments
Recipe v

A baked french toast with plenty of crunchy brown bits that is soft and custardy on the inside (not soggy!). Made with baguettes (french stick), it fans out like hasselback potatoes, creating perfect crevices to pour the maple syrup into!

Hasselback Baked French Toast on a white plate, dusted with icing sugar and drizzled with maple syrup.

“When you serve this, it fans out like “hasselback potatoes”, making perfect crevices to pour maple syrup into.”

I know the name of this recipe is a bit odd but I truly can’t think of a better way to describe it. This french toast bake is made using baguette (french stick bread) which is sliced almost all the way through then soaked with an egg mixture. It’s quite different to the usual method which involves cubes of bread or layering slices of bread in a baking dish.

The end result is also quite different because there is a higher crunch factor than usual french toast bakes which, after you get through the top layer, are soft and custardy underneath. Whereas with this Hasselback Baked French Toast, there are more ridges and surface area so you get more of the gorgeous crunchy bits (which, let’s face it, are the best bits of any dish!).

Hasselback Baked French Toast in a baking dish, hot out of the oven and ready to be served.

The thing that “seals the deal” for me is that when you serve it out, it fans out like hasselback potatoes (hence the name!). So when you pour maple syrup over it, it gets right into all the crevices so every bit is a perfect balance of sweet, buttery, custardy goodness coated with maple syrup and with plenty of crunchy brown bits.

Hasselback Baked French Toast in a baking dish, hot out of the oven and ready to be served.

“This french toast bake has a higher crunch factor than the usual because it’s not made with layers of bread soaked with egg mixture.”

The beauty of this dish is that you can make it for 4 or 12 people with little extra effort! Just multiply the recipe and use a larger baking dish. The baking time does not increase substantially because this bake is not as “soaked through” as with other french toast bakes. The bread itself is very custardy, but it is not sitting in a pool of egg mixture (does that make sense??).

The brown crunchy bits are always the best – and this french toast has plenty of it! 🙂 – Nagi


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Hasselback Baked French Toast on a white plate, dusted with icing sugar and drizzled with maple syrup.

Hasselback Baked French Toast

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Breakfast, Brunch
5 from 12 votes
Servings4 - 6
Tap or hover to scale
Print
  • 153
A french toast bake unlike any other! Using baguettes (french stick bread) soaked in an egg mixture, this comes out golden and crusty on the outside and custardy on the inside. When you serve it, it fans out like hasselback potatoes which make perfect crevices to pour maple syrup into!

Ingredients

  • 1 baguette / french stick , 60 cm / 2 feet long (Note 1)

Egg Mixture

  • 5 eggs
  • 1 1/3 cup milk (preferably whole fat but low fat works just fine)
  • 1/4 tsp salt

Butter Mixture

  • 1/4 cup butter
  • 2 tbsp brown sugar
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon powder
  • 1/2 tsp vanilla extract or essence (optional)

Toppings (not optional!)

  • Icing sugar (confectionary sugar)
  • Maple syrup

Instructions

  • Cut the french stick loaf into 3 equal pieces.
  • Cut slices into each piece around 1.5cm / 0.5" thick almost through to the base (like hasselback potatoes / classic garlic bread).
  • Place the Egg Mixture into a bowl and whisk to combine.
  • Place the Egg Mixture and bread into a ziplock bag or plastic bag. Remove as much air as you can and seal. Set aside for at least 1 hour (or overnight), turning once or twice, or until most of the Egg Mixture has been soaked up by the bread. (Note 1)
  • Preheat oven to 180C/350F.
  • Place the bread into a baking dish (22 x 22 cm / 8 x 8"), cut side up.
  • Place in the oven and bake for 20 minutes.
  • Place the Butter Mixture into a small saucepan over medium heat. Heat until melted and combined, stirring occasionally. You could do this in the microwave too - around 2 x 30 second bursts, stirring in between.
  • Remove the french toast from the oven. Pour the butter mixture over the french toast and return to oven. Bake for a further 5 to 10 minutes or until golden and crispy on top.
  • Remove from oven and let it rest for 5 minutes.
  • Sift over icing sugar (confectioners sugar) and serve with maple syrup.

Recipe Notes:

1. If you are only leaving it aside to absorb the egg mixture for the minimum 1 hour and you live in a cool climate area, then it is fine to leave out at room temperature. But if it is warm where you are or if you are leaving it overnight, then store it in the refrigerator.
2. Nutrition assumes 6 servings. In my house, it serves 4 (calories per serving = 330 calories).
Hasselback french toast nutrition

Nutrition Information:

Serving: 127gCalories: 223cal (11%)Carbohydrates: 19.4g (6%)Protein: 8.3g (17%)Fat: 12.7g (20%)Saturated Fat: 6.8g (43%)Cholesterol: 161mg (54%)Sodium: 334mg (15%)Potassium: 121mg (3%)Sugar: 10.1g (11%)Vitamin A: 450IU (9%)Calcium: 100mg (10%)Iron: 1.4mg (8%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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50 Comments

  1. Martin says

    October 9, 2016 at 12:49 am

    Nagi. I notice that you say when bakingthe French Toast that it should be placed in the baking dish ” cut side up”. Is this correct? The photograph and the description suggest that the slices should be stacked upright so that they present like the potatoes. Would appreciate your feedback

    Best. Martin

    Reply
    • Nagi says

      October 10, 2016 at 5:10 pm

      Hi Martin! Yes it gets baked with the cut side up so they present like hasselback potatoes! N x

      Reply
  2. Beth says

    August 19, 2015 at 7:11 am

    Hi!

    Will it still work if I put the bread in the baking pan, pour over the egg mixture, then pop the baking pan in the oven the next morning?
    Or do you think it’ll come out too soggy?

    Beth

    Reply
    • Nagi | RecipeTin says

      August 20, 2015 at 6:55 am

      Hi Beth! Nope, am sure it will work because of the way the bread is cut, much more surface area exposed to the heat to crisp up 🙂

      Reply
  3. Robin says

    July 20, 2015 at 4:27 am

    5 stars
    Love this recipe! I almost gave up on finding a baked French toast that wasn’t soggy…. Finally found it!
    And the Carmel sauce thats Poured over – makes it!
    Thank you for sharing this!

    Reply
    • Nagi | RecipeTin says

      July 20, 2015 at 9:36 am

      Oooh, I’m glad you love it! And yes, I know what you mean about soggy baked French Toast…. 😉

      Reply
  4. lina says

    May 10, 2015 at 4:34 pm

    I am sorry I forgot to write clearly I wanted to make only the taco shells so please tell me ingredients method of making

    Reply
    • Nagi | RecipeTin says

      May 10, 2015 at 6:48 pm

      Oh! I’m sorry, I don’t have a recipe 🙂 I’ve never tried to make my own tortillas from scratch!

      Reply
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