This Hasselback French Toast is a fun, pull-apart twist on the classic breakfast favorite that feeds a crowd with minimal effort. Instead of standing over a stove flipping individual slices, a French baguette is sliced accordion-style, soaked in a rich custard, and baked to golden perfection.
Drenched in a cinnamon-maple butter and dusted with powdered sugar, this dish features a crispy, caramelized crust and a soft, pudding-like center that is absolutely irresistible.
Recipe Details
- Flavor Profile: A comforting blend of sweet maple syrup, warm cinnamon, and rich butter creates a classic French toast taste that permeates every slice of the bread.
- Texture: The hasselback cutting technique creates plenty of surface area for crispy, golden edges, while the inside remains soft, moist, and custardy.
- Time: 10 minutes prep, 1 hour soaking (passive), 30 minutes bake time.
- Difficulty: Easy. The bag soaking method makes this practically mess-free.
What You’ll Need
To make this recipe, you will need a large ziplock bag or plastic bag for soaking the bread—this ensures even coverage without breaking the loaf. You will also need an 8×8 baking dish for the oven and a small saucepan to melt the butter topping. The ingredients rely on a sturdy baguette, plenty of eggs for the custard, and a sweet butter syrup to finish it off.
Ingredient Notes
- Baguette / French Stick – You need a long loaf, about 60 cm (2 feet). Stale bread works best here as it absorbs the liquid better without falling apart.
- Eggs – Five eggs provide the structure for the custard, ensuring the inside sets like a bread pudding.
- Milk – Whole fat milk creates the richest texture, but low fat works just fine if that is what you have on hand.
- Butter – This is melted with sugar and syrup to create a glaze. Salted or unsalted works, though salted adds a nice contrast to the sugar.
- Maple Syrup – Used in the butter mixture for flavor and caramelization, and served on top.
- Brown Sugar – Adds a deep molasses flavor and helps create a sticky, golden crust on the bread.
- Cinnamon Powder – Essential for that warm, cozy breakfast aroma.
- Icing Sugar – Also known as confectioners’ sugar, this is dusted on top for a beautiful bakery-style finish.
Add-ins and Substitutions
- Spices – Feel free to add a pinch of nutmeg or pumpkin pie spice to the butter mixture for a seasonal twist.
- Bread – While a baguette is standard, a long loaf of sourdough or ciabatta can work if cut into manageable sections, though the texture will be chewier.
- Toppings – Fresh berries, sliced bananas, or chopped pecans make excellent additions when serving.
How to Make Hasselback French Toast
- Prep the Bread: Cut the french stick loaf into 3 equal pieces so they fit in your soaking bag and baking dish. Cut slices into each piece around 1.5cm / 0.5″ thick, cutting almost through to the base but leaving the bottom intact (like hasselback potatoes or classic garlic bread).
- Make Custard: Place the eggs, milk, and salt into a bowl and whisk to combine thoroughly.
- Soak: Place the egg mixture and the bread pieces into a large ziplock bag or plastic bag. Remove as much air as you can and seal it tight. Set aside for at least 1 hour (or overnight), turning the bag once or twice to ensure the bread soaks up the liquid evenly. Note: You want most of the Egg Mixture to be soaked up by the bread.
- First Bake: Preheat oven to 180C/350F. Place the soaked bread into a baking dish (22 x 22 cm / 8 x 8″), cut side up. Place in the oven and bake for 20 minutes.
- Make Butter Mixture: While the bread bakes, place the butter, brown sugar, maple syrup, cinnamon powder, and optional vanilla extract into a small saucepan over medium heat. Heat until melted and combined, stirring occasionally. (Alternatively, do this in the microwave in 2 x 30-second bursts, stirring in between).
- Glaze and Crisp: Remove the french toast from the oven. Pour the butter mixture evenly over the french toast, getting into the slices. Return to the oven. Bake for a further 5 to 10 minutes or until golden and crispy on top.
- Serve: Remove from oven and let it rest for 5 minutes. Sift over icing sugar and serve warm with extra maple syrup.
Pro Tip: To avoid accidentally slicing all the way through the bread, place a chopstick or wooden spoon handle on either side of the baguette while you cut. The knife will hit the chopsticks, stopping you from cutting through the base.
Recipe Tips
- Bread Texture: If your baguette is very fresh and soft, leave it out on the counter for a few hours or overnight to harden up slightly. Soft bread can become mushy if soaked too long.
- Soaking Time: One hour is the minimum. If you have time, soaking overnight allows the custard to penetrate the very center of the bread, resulting in a creamy, soufflé-like interior.
- Resting: Do not skip the 5-minute rest after baking. This allows the custard to set firmly so the slices hold their shape when pulled apart.
FAQs
- Can I prepare this the night before? Yes! This is the perfect overnight breakfast. Let the bread soak in the bag in the fridge while you sleep, then just pop it in the dish and bake in the morning.
- Why is my French toast soggy? This usually happens if the bread wasn’t baked long enough to set the eggs in the center. Ensure the oven is at the right temperature and extend the baking time by a few minutes if needed.
- Can I use a different bread? Soft white sandwich bread isn’t recommended as it will disintegrate in the bag. Stick to crusty loaves like baguettes or Italian bread.
Serving Suggestions
- Fruit: Fresh strawberries, blueberries, or stewed apples add a fresh element.
- Protein: Serve with crispy bacon or sausage links to balance the sweetness.
- Cream: A dollop of whipped cream or vanilla yogurt makes this feel like a dessert.
Make This Recipe in Advance
- Soaking: As mentioned, the soaking step can be done up to 24 hours in advance in the refrigerator.
- Reheating: Leftovers can be stored in the fridge for 2 days. Reheat in the oven or air fryer to re-crisp the edges; the microwave will make it soft.
Hasselback French Toast
- Total Time: 1 hour 40 minutes
- Yield: 4-6 Servings 1x
- Diet: Vegetarian
Description
This Hasselback French Toast is a fun, pull-apart twist on the classic breakfast favorite that feeds a crowd with minimal effort. Instead of standing over a stove flipping individual slices, a French baguette is sliced accordion-style, soaked in a rich custard, and baked to golden perfection. Drenched in a cinnamon-maple butter glaze and dusted with powdered sugar, this dish features a crispy, caramelized crust and a soft, pudding-like center that is absolutely irresistible.
Ingredients
The Bread & Custard
- 1 long Baguette / French stick (approx. 2 feet / 60 cm)
- 5 large eggs
- 1 1/3 cups milk (whole fat is best, but low fat works)
- 1/4 teaspoon salt
The Cinnamon Butter Glaze
- 1/4 cup butter
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon vanilla extract (optional)
The Toppings
- Icing sugar (confectioners’ sugar), for dusting
- Extra maple syrup, for serving
Instructions
Prep the Bread
Cut the baguette into 3 equal pieces so they fit in your baking dish.
Hasselback
Make cuts about 1.5 cm (0.5″) apart along each piece, slicing almost through to the bottom but leaving the base intact (accordion style). Tip: Place chopsticks on either side of the bread to stop your knife from cutting all the way through.
Make Custard
In a bowl, whisk together the eggs, milk, and salt until thoroughly combined.
Soak (The Bag Method)
Place the cut bread pieces and the egg mixture into a large gallon-sized ziplock bag. Seal tight, removing as much air as possible.
Rest
Set aside for at least 1 hour (or overnight in the fridge). Turn the bag occasionally to ensure the liquid soaks into every crevice.
First Bake
Preheat oven to 350°F (180°C). Place the soaked bread into an 8×8-inch baking dish, cut side up. Bake for 20 minutes.
Make Glaze
While the bread bakes, combine the butter, brown sugar, maple syrup, cinnamon, and vanilla in a small saucepan (or microwave-safe bowl). Heat: Melt until combined.
Glaze & Crisp
Remove the French toast from the oven. Pour the butter mixture evenly over the bread, ensuring it gets into the slices. Finish: Return to the oven for 5–10 minutes until golden brown and crispy on top.
Serve
Remove from oven and let rest for 5 minutes. Sift icing sugar generously over the top and serve warm with syrup.
Notes
Stale is Better: If your baguette is fresh and soft, leave it on the counter for a few hours to harden slightly. Slightly stale bread absorbs the custard better without falling apart.
The “Bag” Technique: Using a ziplock bag is the mess-free secret to this recipe. It forces the custard into the bread more effectively than soaking in a bowl.
Overnight Prep: This is the ultimate “make-ahead” breakfast. Let the bread soak in the fridge while you sleep, then just bake it in the morning.
Soggy Bottoms? If the French toast is soggy, it usually means it wasn’t baked long enough to set the custard in the center. Ensure your oven is fully preheated.
- Prep Time: 10 minutes (+ 1 hr soak)
- Cook Time: 30 minutes
- Category: Breakfast / Brunch
- Method: Oven Baked
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 410
- Sugar: 18g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 185mg
Keywords: hasselback french toast, baked french toast, baguette french toast, overnight breakfast casserole, pull apart bread, cinnamon maple glaze, breakfast for a crowd
