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.
So I went with the smaller 8×8-inch baking dish and heavy on the fruit!
PHOTOS: How to Make Maple Walnut Baked French Toast
- 6 eggs
- 1/2 cup milk
- 1/4 cup maple syrup
- 6-8 slices bread
- 1 cup chopped walnuts
- butter and syrup
- fresh fruit side dish
- In a small bowl, whisk the eggs, milk and maple syrup.
- Place a single layer of bread slices in the base of the baking dish. Top with about 1/2 cup of chopped walnuts.
- Pour about 1/2 of the egg mixture over the bottom layer.
- Making sure to pour enough to cover the bottom layer.
- If necessary, move the bread slices around so that they are completely covered with eggs.
- Place another layer of bread and the other 1/2 cup of chopped walnuts on top of the first layer of bread and eggs. Pour remaining egg mixture over the top layer.
- Cover the top layer with the eggs, just as you did the bottom layer.
- Again, press the bread slices around so that they are covered with the egg mixture.
- Refrigerate at least 2 hours, preferably overnight.
- Bake at 350 F for 30-35 minutes, or until begins to golden on top. Prepare fresh fruit while it's baking.
- Serve Baked Maple Walnut French Toast with fruit.
- P.S. This easily doubles into a 9x13 glass pan.