An Easy Recipe for Back to School Breakfast - French Toast Bake - Happy and Blessed Home (2024)

Free Back to School Printables

This printable set can help parents and school teachers with the following:

• Gather & Collect Box Tops
• Remind parents of ways they can Volunteer
• Provide teachers with a form they can give parents so parents can sign up to Volunteer

To download these printables, click the yellow button below.

Download your FREE Box Tops and Parent Volunteer Forms

Now you’re almost ready for Back to School!

With the free forms, easy recipe, and cool new stuff for your pantry (assuming you won some goodies in the Back to School Sweepstakes), you are all ready for Back to School!

Now on to thestep-by-step tutorial on how to whip up this easy recipe for Frech Toast Bake.

Ingredients for Back to School Breakfast – French Toast Bake

French Toast Bake Ingredients:

• Reynolds Kitchens Parchment Paper (by using parchment you can forgo having to butter the pan – saves on calories and fat intake – you can always butter the top after baking)
• Reynolds Kitchens Bakeware Foil Pan
• 8 eggs
• 10 slices white toast – two pieces will need to be cut in half to fit the pan
• 1 1/4 c. milk
• 2 teaspoons ground cinnamon

French Toast Bake Topping:

• 1/4 cup brown sugar
• 1 teaspoon cinnamon

Serve with syrup on top or on the side.

Directions for Back to School Breakfast – French Toast Bake

It is best to prepare this the night before and let it soak overnight. If not soaking overnight, I would dip each bread piece into the batter individually, position each into the pan (as described below), then pour the remainder of the batter over the top, sprinkle with cinnamon and topping and then bake at 350 degrees for 40 minutes.

These directions apply if baking after soaking overnight:

Step 1: Layer a piece of parchment paper over the pan’s interior. Use your hands to fold the paper so it fits inside nicely. Butter large baking dish- lasagna pan will do nicely. Layer five slices and two halves of toast on.

Step 2: Layer five slices and two halves of toast on thebottom of thepan (set aside the other five for asecond layer).

Step 3: Crack the eggs over alarge mixing bowl, break yolks and mix. Addmilk and whip to combine.

Step 4: Pour 1/3rd of egg/milk mixture over 1st layer of toast. Sprinkle 1/2 of cinnamon and brown sugar on top.

Step 5: Layer the next 5 slices of toast (4 whole slices and two halves) on top. Pour on remaining egg/milk mixture and sprinkle with remaining cinnamon and brown sugar.Cover with foil. Refrigerate and allow to soak overnight.

Step 6: Cover with foil. Refrigerate and allow to soak overnight.

Step 7: Heat oven to 350 degrees. Place baking foil pan in the oven and bake 40 minutes until puffy. Puffiness will deflate as it cools.

Optional: Serve with syrup or melted butter on top.

If you enjoykids’ activities for 6 year-olds and under, and easy recipes, follow me onYouTubeorfind activities in the search bar on my Home Page.

[amd-yrecipe-recipe:2]

Are you back-to-school ready?

Do you have a time-saving back-to-school hack to share? How can we do more to help schools? If you’re a teacher or parent I’d love to hear from you. Do you use the Box Tops for Education program at your school?

Oh yeah, and don’t forget the contest. Stop byStock My Pantry and prep your pantry for fall while giving your school another chance to WIN!

Pleaseleave a comment below and join the conversation. I love hearing from my readers!

Blog/ Facebook/ Pinterest/Twitter/Google +/Bloglovin’/Instagram/ YouTube

P.S. – I blog to encourage moms, offer free preschool tools, and share ideas for family fun.If you enjoy free recipes, printables, crafts and games for little ones, ideas for family fun and encouraging posts for moms, sign up and have Happy and Blessed Home delivered to your inbox. Simply enter your e-mail address here:

If you liked this printable for French Toast Bake, you may also like:

Thanks for being a fan! Do you have a board for delicious breakfast dishes or Back to School TipsonPinterest? Help spread the word and PIN this post onPinterest!

Recipe Originally Published Feb 19, 2013