The Panera Bread Oven French Toast is a delightful breakfast treat that brings a cozy café experience right to your kitchen. With its rich flavors and warm textures, it’s a perfect way to start your day or impress guests during brunch.
When it comes to ingredients, feel free to substitute the Panera cinnamon raisin bread with any similar bread you adore, like challah or brioche, for that lovely texture. If you have nut allergies, pecans can be swapped out for sunflower seeds or simply omitted. Always check the freshness of your eggs and dairy to ensure a creamy, delicious dish.
Pancakes, Waffles & Crepes
Panera Bread Oven French Toast Recipe
Ingredients
- 6 – 8 slices Panera cinnamon raisin bread
- 6 tablespoons butter
- 1 teaspoon vanilla
- 1 1/2 cups half-and-half
- 1 cup milk
- 1/2 teaspoon cinnamon
- 1 cup pecans, coarsely chopped
- 4 eggs, beaten
- 2 tablespoons dark corn syrup
- 1 dash nutmeg
- 1/2 cup light brown sugar
Instructions
- Preheat the oven to 350°F.
- Generously butter a 13 x 9 baking pan.
- Butter both sides of the 6 – 8 slices of bread and place them in the baking pan, making sure to cover the bottom completely.
- In a mixing bowl, toss together 1 cup of coarsely chopped pecans with 1/2 cup of light brown sugar, then distribute the mixture evenly over the buttered bread.
- Drizzle 2 tablespoons of dark corn syrup over the pecans for a sweet touch.
- In another bowl, mix 4 beaten eggs, 1 teaspoon of vanilla, 1 1/2 cups of half-and-half, 1 cup of milk, 1/2 teaspoon of cinnamon, and 1 dash of nutmeg until combined.
- Pour the egg mixture evenly over the slices of bread, ensuring every piece gets a good soaking. Let the baking pan rest for 15 to 30 minutes before baking.
- After the resting period, bake for 30 to 45 minutes, or until the top is golden brown and slightly crisp.
- Once baked, invert the dish onto a serving tray, cut into squares, and enjoy piping hot.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 3 of 3: