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