Vanilla Maple French Toast

Prep Time
Cook Time
Ready In

"I also made this with leftover bread -- very dense whole wheat that no one would eat. I did not soak it overnight but did soak the bread for a long time in the morning and everyone loved it -- and no one knew they were eating the super healthy bread. I was out of milk so used half and half -- which made it so good! Recipe source: Bon Appetit (December 2004) This needs to be refrigerated overnight (not in prep time)"

Original recipe yields 6 servings


  • Serving Size: 1 (269.5 g)
  • Calories 475.5
  • Total Fat - 20.5 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 342.9 mg
  • Sodium - 788.1 mg
  • Total Carbohydrate - 53 g
  • Dietary Fiber - 1.5 g
  • Sugars - 27.9 g
  • Protein - 18.8 g
  • Calcium - 320.4 mg
  • Iron - 3.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.4 mg

Step 1

In a bowl whisk eggs together and then whisk in the milk. Add the next 4 ingredients (maple syrup - salt); whisk to blend.

Step 2

Divide mixture between two 13 x 9 inch baking dishes and arrange bread in single layer in the dishes; letting it soak for 10 minutes; turn over and cover and refrigerate overnight. (see note above -- this also works if you soak the bread for less time)

Step 3

Head griddle or large skillet over medium heat. Brush griddle with butter and add soaked bread; cooking 3-5 minutes, turn and cook other side for 3-5 minutes or until done and brown.

Step 4

Transfer to plates and serve with warm syrup and preserves.

Tips & Variations

No special items needed.



We really enjoyed the french toast prepared this way. I used the quick version because I was working with panatone bread. It was awesome in this recipe. The flavor of the french toast was outstanding. I love warm maple syrup it coated the bread beautifully. Thank you for sharing a recipe we will enjoy again.

review by:
(24 Jan 2021)

dienia b

Very nice breakfast ,mr picky liked it and the maple syrup in batter is a nice touch

review by:
(3 Oct 2019)