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Vanilla Bean Baked French Toast

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First of all, I would like to mention that I am currently writing from beautiful Breckenridge, CO. I love it here. If there were more job opportunities for my beau here, you better believe we would move to the area in a heartbeat. Jealous yet?? I definitely would be, but for the sake of you the reader, I will stop bragging just for now. So, french toast is always fun right? I always love putting a new spin on it. This french toast is 100% baked and topped with the perfect crumbled topping (the crumbled topping is one that I often use on muffins — because, let’s be honest, crumbles make everything soooo much better). What is also so much fun about this french toast recipe is the vanilla bean. I know that I’ve been cooking with it a lot lately. I’ve been able to get it for a good price, and when you can get a good deal on good vanilla beans, you kind of go all out. It isn’t the cheapest ingredient in the world. The vanilla bean totally makes this dish. It isn’t overpowering (make sure you only use the pulp from one vanilla bean otherwise it may be a little too strong). You get that perfect hint and it’s spectacular. The beer pairing is also one that you don’t want to miss out on. Yes, beer and breakfast can totally go together! Don’t be afraid.







At first, this recipe was a total screw up. Hey, it happens. I can’t be perfect at evvvvvverything. The egg mixture was a little too much and did not get fully soaked into the bread. It was more like french toast soup in the end. Yeah, it sounds pretty disgusting. Be careful with the egg mixture. Your french toast may need a little bit longer to cook. You really want the bread to absorb everything up. An alternative to baking this french toast would be cooking it like you normally would: on the stove top, on the griddle. This is totally fine. I would not recommend skipping the “soaking” part though. You should always soak first. That way you are guaranteed maximum flavor =).

With fruit, is my favorite way to serve this french toast. I’m not going to lie, it is EXTREMELY sweet; and yes I know that fruit is also sweet, but it’s that freshness that you crave. Maple syrup is totally an ok way to go, but expect it to be out of control in sweetness.

So an oatmeal stout was definitely the only way to go with this beer pairing. I’m going to stick with the “theme” here and go with a beer from Breckenridge Brewery. Their Oatmeal Stout is a perfect one. It’s great with breakfast-like foods because of it’s coffee-like notes and bold flavors. It compliments french toast very well and doesn’t take away from the greatness of the food. This beer should be fairly easy to find, so no excuses! Although, I don’t know if I 100% recommend drinking it at 7 in the morning =)…maybe wait for one of those breakfast-for-dinner nights.

Everyone have a great evening!






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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

One Response

  1. This breakfast looks delicious. I am sharing on my blog today – HammockTracks. Thanks for sharing such a lovely and simple french toast.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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