Crew French Toast Bake
Cinnamon French toast baked in a 9x13 for clean slices.
Day-old bread soaked in cinnamon custard, baked in a 9x13, and sliced into squares. Maple syrup on the side — easier than standing at the griddle for an hour.
423Cal
19gProtein
50gCarbs
16gFat
Ingredients
- 2 loaves day-old bread
- 18 large eggs
- 4 cups whole milk
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup butter
Instructions
- Heat the oven: Heat oven to 375°F. Grease a deep 9x13 pan.
- Build the pan: Spread bread cubes evenly. Whisk eggs, milk, sugar, cinnamon, vanilla, and melted butter; pour over bread. Press gently so all cubes soak.
- Bake until set: Bake until the center is set and the top is golden. If the center jiggles like loose custard, bake 5 more minutes.
- Rest and slice: Rest 10 minutes for clean squares. Serve with maple syrup.
Station workflow
- Assign one cook to the hot surface and one to assembly. Keep the line moving; don’t crowd the griddle.
- Set a warm holding zone (oven at 200°F, food covered) so staggered eaters still get a hot plate.
- Run a quick call-proof check: anything crispy stays uncovered; anything soft stays covered.
Cleanup
- While plates are served, scrape the griddle/pan and wipe with a damp towel (use tongs + folded towel).
- Soak the mixing bowl and sheet pan immediately—breakfast starch sets fast when it cools.
Leftovers
- Cool fast: spread on a sheet pan 10 minutes, then portion into containers so it doesn’t sweat.
- Reheat rule: eggs reheat best covered at 50% power or low oven heat; don’t nuke on high.
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