Walnut French Toast

by Erin, The $5 Dinner Mom on February 10, 2010

I started to make this meal in the 9×13 baking dish, but them switched to the smaller baking dish because I didn’t want there to be any leftovers…and I know that with a 9×13, we’d have lots of leftovers.  And from my past experience, baked french toast meals and egg casserole meals just taste better right out of the oven.

And not leftover.

So I went with the smaller 8×8 baking dish and heavy on the fruit!

6 eggs ($.60)
1/2 cup milk ($.05)
1/4 cup maple syrup (free with Swagbucks from Amazon)
6-8 slices of bread ($.50)
1 cup chopped walnuts, divided ($.50) Bought on sale over the holidays!
Butter and syrup ($.75)
Fresh Fruit ($1.50) We had cantaloupe and clementine oranges


1. In a small bowl, whisk the eggs, milk and maple syrup.

2. Place a single layer of bread slices in the base of the baking dish.  Top with about 1/2 cup of chopped walnuts.

3. Pour about 1/2 of the egg mixture over the bottom layer.

4. Pour enough to cover the bottom layer.

5. If necessary, move the bread slices around so that they are completely covered with eggs.

6. Place another layer of bread and the other 1/2 cup of chopped walnuts on top of the first layer of bread and eggs.

7. Pour remaining egg mixture over the top layer.

8. Cover the top layer with the eggs, just as you did the bottom layer.

9. Again, press the bread slices around so that they are covered with the egg mixture.

10. Refrigerate at least 2 hours, preferably overnight.

11. Bake at 350 for 30-35 minutes, or until begins to golden on top.  Prepare fresh fruit while it’s baking.

12. Serve baked Walnut French Toast with Fresh Fruit.

P.S. This easily doubles into a 9×13 glass pan.

Cost $3.90

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{ 20 comments… read them below or add one }

Courtney February 10, 2010 at 8:09 pm

Hey Erin! I just wanted to let you know that I have noticed how great the pictures on your posts are looking. They are amazing! Love your blog and I’ll be getting my hands on your cookbook real soon!


Erin, The $5 Dinner Mom February 10, 2010 at 8:16 pm


Thanks…I’ve been practicing :)


ChampagneMommy February 10, 2010 at 8:22 pm

Wow sounds amazing, what would you recommend if you have a nut allergy? Any ideas for substitutions other than just using the fruit?


Erin, The $5 Dinner Mom February 10, 2010 at 9:12 pm


I totally meant to offer another option and forgot!!! Raisins with some cinnamon?!?


Shelly February 11, 2010 at 11:57 am

@Erin, The $5 Dinner Mom, Cinnamon & Raisins sounds delish and I don’t have a nut allergy in the family. It’ll be a way for us to use up the giant box of raisins I bought a while ago and haven’t used….


Heather @ The Single Dish February 10, 2010 at 9:19 pm

I agree, egg casseroles and stuff like that are best right out to the oven. Get it while it is hot!! Looks great, french toast is my favorite breakfast, always has been, always will be. Thanks for sharing a new take on the old classic!


Liz February 10, 2010 at 10:02 pm

I live in MD and am currently snowed in but I want to go get walnuts right now to go make this!!! Once we get out, that’s the first thing I’m making.


Jamie February 10, 2010 at 10:05 pm

That looks amazing! I can’t wait to try it.


Miriam February 10, 2010 at 10:06 pm

Oh, I love Walnuts and I love French Toast! I’ve never thought to combine them, so thank you for the idea!!!!


Michelle Shull February 11, 2010 at 7:02 am

How wonderful this sounds.. I plan to get ingredients immediately.. Love your site.


L.T. Schulte February 12, 2010 at 9:21 am

Had a variation of the Walnut French Toast this morning, with the exception we added the Banana and Cream Cheese to it. It was Banana Nut French Toast! DELICIOUS! Thanks for the inspiration! My youngest son (16) said…”Mom – YOU made this?” Now, that’s a good thing….since he usually won’t eat anything I cook!


Heather February 13, 2010 at 12:28 pm


Made your french toast as part of my romantic frugal Valentine’s surprise for my husband. I used pecans instead of walnuts, but other than that followed it exactly and it was a hit! Thought you might enjoy seeing it I made sure to link back to your recipe, so other’s can enjoy it too!


Meg February 17, 2010 at 3:58 pm

Have a quick question, can I freeze these without first baking?
Having a baby in May and trying to stock up the freezer myself!!


Erin, The $5 Dinner Mom February 17, 2010 at 5:24 pm


I would not freeze them before baking. You could freeze after baking and cooling.


Debi February 19, 2010 at 10:18 pm

Made this the other night for my family, as we have a breakfast meal once a week for dinner. It was a HIT! I made an 8×8 and there was NONE left and everyone wanted more. lol Tomorrow we’re having a friend over for brunch and will be serving this again! YUM! I love it – super easy and frugal …. and YUMMY! :)


Megan February 22, 2010 at 3:33 pm

Have you ever tried freezing the prepared dish before you bake it off? Just wondering if it comes out ok.


Erin, The $5 Dinner Mom February 23, 2010 at 8:52 am


I haven’t tried that…not sure how it would turn out?!?


oh amanda February 24, 2010 at 7:22 am

Just made this then FULLY read the directions that said REFRIGERATE 2 hours. *sigh* Dinner is in 30 minutes. Oh well…tomorrow then! ;)


Kim September 10, 2011 at 2:18 pm

I modified this slightly but otherwise it came out just fine…I only had regular pancake syrup on hand, so I sprinkled about a tsp. each of sugar and cinnamon on each layer. I think it came out just as sweet as using maple syrup. However, only 2 things I would change–maybe 4 or 5 eggs instead of 6, and maybe only 1/2cup of walnuts—don’t get me wrong I love walnuts, but the crunch overwhelmed the french toast texture and flavorjust a bit.


Aizhan May 18, 2014 at 3:53 pm

Looks delicious! So I need to bake it first, and only THEN refrigerate overnight? The sequence of steps 10-11 confuses me.


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