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Baked French Toast

I have been posting a lot of breakfast recipes lately, but I made this baked french toast for Easter brunch yesterday and it was a big hit so I wanted to share. I love french toast, but don’t make it as often as pancakes because I always find it much more time consuming. Baking the french toast is a nice alternative and is great for a group setting because you don’t have to stand there and flip each individual piece. Baking the french toast makes the exterior really crispy while keeping the center soft. I topped this off with a homemade cardamom whipped cream (see recipe below) and fresh berries.

Baked French Toast 

  • 6 eggs
  • 2 cups milk
  • 1/3 cup heavy cream
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1 tbsp. fresh grated orange zest
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. sea salt
  • 8 slices brioche or thick sourdough bread


Beat eggs, milk, heavy cream and sugar in a bowl until combined. Add in vanilla extract, orange zest, cinnamon, nutmeg and sea salt. Set aside. Take a piece of bread one at a time and lightly dip in the egg wash. Arrange 8 slices of bread ( I used sourdough, but I love brioche too) in a 9 x 13 glass baking dish, overlapping the pieces as you go. Once all of the bread is layered in the dish pour the remaining egg mixture over the bread. Cover the dish with foil and refrigerate for 20 minutes.

Preheat oven to 375 degrees. Keeping french toast covered, remove from the refrigerator and bake for 20 minutes. Uncover and bake until the top is crunchy and golden brown in color. Once cooked, lightly dust with powdered sugar.


Cardamom Whipped Cream 

  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  • 1/2 tsp. orange zest
  • 1 tbsp. confectioners’ sugar
  • 1 tsp. ground cardamom

With an electric mixer on high, combine all ingredients until soft peaks begin to from. Chill for 20 minutes.

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