Hasselback Baked French Toast

Warm, cinnamon-scented steam rises as the crisp, fanned bread shows its golden edges — this is Hasselback Baked French Toast done right. Hasselback Baked French Toast turns a single loaf into a showy, sliceable centerpiece with crunchy edges and tender, custardy layers between each cut. I perfected this version after testing it eight times with challah, brioche and rustic sourdough to balance soak time and bake temperature. The technique borrows the thin-slicing idea from hasselback potatoes so the custard can seep deeper and the surface browns more evenly. If you like a crisp crust and soft interior, this recipe delivers every time and scales for gatherings. Read on for equipment notes, precise timings, and make-ahead tips so your brunch is effortless.

Why This Recipe Works

Thin, parallel slices let the custard soak deeper while creating extra surface area for a crisp, caramelized crust.
A 30–40 minute rest in the refrigerator lets the liquid penetrate without making the loaf soggy.
A hot oven blast at the start encourages browning; lowering the temperature finishes the custard without drying the center.
Using a mix of cream and milk raises richness without overpowering the structure; the egg ratio sets a stable custard that firms but remains tender.
Brushing melted butter before baking crisps the outer edges and adds glossy, nutty flavor.

Ingredients Breakdown

Bread: 1 (800 g / 28 oz) loaf brioche or challah, day-old or lightly stale — day-old absorbs custard more evenly; too-fresh bread can collapse.
Eggs: 6 large eggs — provide structure and set the custard. For a lighter texture reduce to 5 eggs.
Whole milk: 240 ml (1 cup) whole milk and heavy cream: 240 ml (1 cup) heavy cream — the fat in cream gives silkiness; you can use 480 ml (2 cups) whole milk only, but the texture will be less rich.
Sugar: 80 g (1/3 cup) granulated sugar plus 30 g (2 tbsp) brown sugar — granulated sweetens; brown sugar adds caramel notes.
Vanilla: 2 tsp (10 ml) pure vanilla extract — essential for depth.
Spices: 1½ tsp ground cinnamon (3.5 g) and ¼ tsp ground nutmeg — add warm spice; increase cinnamon to 2 tsp for stronger flavor.
Salt: ½ tsp fine salt (use Diamond Crystal kosher salt for this measure; if using Morton, use ¼ tsp).
Butter: 60 g (4 tbsp) unsalted butter, melted — brush on top for browning and flavor.
Optional toppings: maple syrup, powdered sugar, fresh berries, toasted pecans.
Note: For a dairy-free version use 480 ml (2 cups) unsweetened oat milk plus 60 ml (¼ cup) melted dairy-free butter; texture will be slightly less rich.

Essential Equipment

23 x 13 cm (9 x 5 inch) loaf pan — this size holds a standard 800 g loaf without crowding.
Sharp chef’s knife and ruler or chopsticks — to make evenly spaced, thin cuts about 5–7 mm (¼ inch) apart. Use chopsticks on either side to avoid slicing through the base.
Large shallow baking dish: at least 30 x 20 cm (12 x 8 inch) for soaking and easy transfer.
Pastry brush for buttering the top.
Instant-read thermometer to check internal temperature: target 74°C (165°F) for set custard.
Cooling rack and rimmed baking sheet for crisping edges if you want extra browning.
If you don’t have a loaf pan, you can bake the loaf on a rimmed baking sheet — rest time and bake time are the same, but watch for more rapid browning.

Ingredients (full list)

1 (800 g / 28 oz) loaf brioche or challah
6 large eggs (approx. 300 g without shells)
240 ml (1 cup) whole milk
240 ml (1 cup) heavy cream
80 g (1/3 cup) granulated sugar
30 g (2 tbsp) light brown sugar, packed
2 tsp (10 ml) pure vanilla extract
1½ tsp (3.5 g) ground cinnamon
¼ tsp ground nutmeg
½ tsp fine salt (Diamond Crystal) — halve if using Morton’s
60 g (4 tbsp) unsalted butter, melted, plus extra for greasing
Optional: 100 g (1 cup) fresh berries or 60 g (½ cup) toasted pecans

Ingredients note: For inspiration on rich custardy French toast textures, compare to our crème brûlée French toast which leans creamier and uses a torch finish.

Step-by-Step Instructions

Prep Time 20 minutes, Cook Time 40 minutes, Inactive Time 30 minutes (soak), Total Time 1 hour 30 minutes. Serves 8 (1 slice each).

Step 1: Slice the loaf

Preheat oven to 190°C (375°F). Using a sharp knife, make thin parallel cuts 5–7 mm (¼ inch) apart across the top of the loaf, stopping about 8 mm (⅜ inch) from the bottom so the loaf stays intact; use chopsticks on each side to avoid cutting through. This fanning method increases surface area for custard absorption and browning.

Step 2: Make the custard

In a large bowl whisk 6 large eggs with 240 ml (1 cup) whole milk and 240 ml (1 cup) heavy cream until blended. Add 80 g (1/3 cup) granulated sugar, 30 g (2 tbsp) brown sugar, 2 tsp (10 ml) vanilla, 1½ tsp ground cinnamon, ¼ tsp nutmeg and ½ tsp salt; whisk 30–45 seconds until sugar dissolves. For a less sweet version reduce granulated sugar to 50 g (¼ cup).

Step 3: Soak the loaf

Place the sliced loaf in a shallow baking dish and pour the custard slowly over the top, letting liquid pool between slices. Press gently so custard reaches the center but do not squeeze the loaf. Let sit at room temperature for 10 minutes, then transfer uncovered to the refrigerator and refrigerate for 20–30 minutes to fully absorb.

Step 4: Brush and bake

Remove loaf from fridge and brush the top with 60 g (4 tbsp) melted butter, pushing some butter into the cuts. Place the loaf in the preheated oven and bake at 190°C (375°F) for 15 minutes to encourage surface browning, then reduce heat to 175°C (350°F) and continue baking 20–25 minutes more until golden and an instant-read thermometer reads 74°C (165°F) in the center.

Step 5: Rest and glaze

Let the loaf rest 10 minutes out of the oven to set. If desired, sprinkle 1 tbsp (15 g) brown sugar across the top and torch briefly or return to the oven for 2–3 minutes on broil to caramelize — watch closely to prevent burning. Serve warm with maple syrup and berries.

Step timing cues: total active hands-on time is about 20 minutes; inactive soak is 30 minutes. Baking times can vary ±5 minutes depending on oven and bread density. If you plan to prepare ahead, see make-ahead notes below.

Expert Tips & Pro Techniques

Slice evenly: Use a ruler or guide and keep cuts 5–7 mm apart for consistent soak and slices.
Common mistake: over-soaking. If the loaf becomes mushy, you poured too much custard or soaked too long. Hold back 30–60 ml (2–4 tbsp) of custard and add only if the loaf looks dry after 10 minutes.
Browning trick: start hot (190°C / 375°F) to jumpstart Maillard reaction, then lower to finish cooking the interior without drying.
Make-ahead: assemble the soaked loaf in the pan, cover tightly, and refrigerate up to 12 hours; bake straight from chilled — add 5–8 minutes to bake time.
Professional technique for home cooks: brush both melted butter and a thin coat of maple syrup on the top before final broil to create a glossy, caramelized crust similar to restaurant finishes.
For even slices: chill the loaf 15 minutes after slicing before soaking to keep slices firm and reduce tearing.
Flavor layering: sprinkle chopped toasted nuts or streusel between a few cuts before baking for texture contrast.

Storage & Reheating

Refrigerator: Cool completely, then store airtight in a shallow container or wrap tightly with plastic wrap for up to 3 days.
Freezer: Freeze individual slices in a single layer on a tray for 1 hour, then transfer to an airtight freezer bag for up to 2 months. Thaw in the refrigerator overnight.
Reheating: Reheat slices on a baking sheet at 175°C (350°F) for 8–12 minutes until warmed through; finish under broiler 1–2 minutes for a crisp top if desired. Avoid microwaving — it softens the crust and makes the texture gummy.

Variations & Substitutions

Gluten-Free Version: Use a 1:1 gluten-free flour-based loaf if you can find a GF brioche-style loaf (approx. same weight). Add ½ tsp xanthan gum if the loaf is too crumbly. Baking time may increase by 3–5 minutes.
Eggless / Vegan: Replace 6 eggs with a mixture of 480 ml (2 cups) silken tofu blended with 2 tbsp cornstarch, 4 tbsp maple syrup, 1 tsp ground flaxseed, and 480 ml (2 cups) unsweetened oat milk. Texture will be softer and slightly less set; bake at same temps but check earlier for doneness.
Fruit-studded: Tuck 150 g (1 cup) sliced apples or pears, lightly tossed in cinnamon and lemon juice, between every third cut. Keep same soak and bake times.
Pecan-praline: Sprinkle 60 g (½ cup) chopped toasted pecans mixed with 2 tbsp brown sugar into the cuts before baking for a nutty crust. Everything else stays the same.
Overnight casserole twist: Pull slices apart slightly, pour custard, and press gently; cover and refrigerate overnight for a deeper soak. Increase bake time to 30–35 minutes after the initial 15-minute high-heat period. If you like make-ahead ideas, see our overnight baked banana French toast for related prep tips.

Serving Suggestions & Pairings

Classic: Serve with warm maple syrup, a dusting of powdered sugar and fresh berries.
Savory contrast: Pair with a wheel of warm, oozing cheese — try our air-fryer baked brie for a melty companion that balances sweet and savory.
Hearty sides: For a brunch spread include roasted breakfast potatoes such as our air-fryer crispy baked potatoes and bacon or sautéed greens.
Beverage pairings: Serve with dark-roast coffee, a citrusy mimosa, or a lightly sweet Riesling.

Nutrition Information
Serving size: 1 slice. Servings: 8.
Estimated per serving:

Calories: 420 kcal
Total Fat: 22 g
Saturated Fat: 11 g
Cholesterol: 225 mg
Sodium: 340 mg
Total Carbohydrates: 43 g
Dietary Fiber: 1.5 g
Sugars: 18 g
Protein: 9 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my Hasselback Baked French Toast turn out soggy?
A: Sogginess usually means the loaf soaked too long or the custard-to-bread ratio was too high. Use a slightly stale bread and refrigerate for only 20–30 minutes. Hold back 30–60 ml (2–4 tbsp) of custard to add later if needed.

Q: Can I make this without eggs?
A: Yes. Use a blended silken tofu mixture (see Eggless / Vegan variation) or commercial egg replacer. Expect a softer, less firm set and slightly different mouthfeel.

Q: Can I double this recipe for a crowd?
A: Yes. Use two loaves in two pans or a larger baking sheet. Bake pans separately on different racks if possible to ensure even browning. If baking both racks at once, rotate pans halfway through cook time.

Q: Can I prepare this the night before?
A: Absolutely. Assemble and soak the loaf, cover tightly, and refrigerate up to 12 hours. Add 5–8 minutes to total bake time when starting from chilled.

Q: How long does this keep in the fridge?
A: Store covered for up to 3 days. Reheat in the oven for best texture.

Q: What bread is best for this?
A: Rich, slightly sweet loaves like brioche or challah are ideal because they crisp and hold custard without falling apart. Rustic sourdough works too but yields a firmer texture.

Conclusion
Hasselback Baked French Toast is a simple way to make a single loaf into a dramatic, crowd-friendly brunch centerpiece. For another tested riff and step photos, compare this method with RecipeTin Eats’ Hasselback Baked French Toast recipe. For variations and a different presentation, see Babaganosh’s Hasselback French Toast guide.