This easy Mocha French Toast Recipe will make your mornings simpler and tastier!
It also makes for an incredible Christmas morning breakfast!
Looking for a fun and easy new holiday morning tradition? How about an easy baked french toast that is sure to hit the spot. This mocha french toast is perfect because it can be prepped the night before and really doesn’t require much effort. Perfect for those busy holidays where you just want some things to run smoother so you can spend more time with the family and less time stressing because let’s face it- the holidays are stressful enough.
Coffee French Toast
French toast and coffee go together so well and it’s not just because they’re both enjoyed in the early hours of the day. the combination of flavors works so well together from the rich coffee to the warm spices and the fluffy eggy bread in between. In 40 minutes, you will have the best, golden looking french toast ever. I did add coffee to my egg mixture, but you can substitute coffee extract if you prefer. The coffee flavor is not strong at all, my own kids had no trouble gobbling up this breakfast. Skip the coffee in the egg mixture if you must, but be sure to make the mocha whipped cream! The whipped cream is luscious and creamy and is a dessert on its own!
- French bread
- Heavy cream
- Granulated sugar
- Vanilla extract
- Rum extract
- Brewed coffee
For the mocha whipped cream
- Heavy cream
- Powdered sugar
- Cocoa powder
- Coffee extract
For the exact amounts needed, please see the recipe card below.
How to Make Mocha Baked French Toast
- Spray the inside of a 9×13 baking dish with nonstick cooking spray.
- Arrange the bread slices in the baking dish, overlapping slightly, if necessary to get them all to fit.
- In a bowl, whisk together the eggs, milk, cinnamon, extracts, and coffee.
- Pour the mixture over the bread slices.
- Cover the dish with plastic wrap and keep it in the fridge for 4 hours or overnight.
- Remove the french toast from the fridge and let the pan rest on the counter as you preheat the oven to 350 degrees F.
- Bake in the oven for 40 minutes or until the bread is golden in color.
- While the french toast bakes, prepare the whipped cream by using a chilled bowl and whisk attachment.
- Whip the heavy cream at high speed.
- Add in the powdered sugar, vanilla, cocoa, and extract. Continue whipping until stiff peaks form.
- Serve immediately with the french toast or place into the fridge for later.
How to make french toast in advance
- Make your french toast in the baking dish as directed.
- Place a nice covering of plastic wrap over the top so that it doesn’t dry out.
- Place your pan into the fridge to chill overnight, or for 8 hours.
- In the morning, place the pan on the counter as the oven preheats. This step is especially important if you’re using a glass pan or some baking dish that shouldn’t go from extreme hot to extreme cold, as going from fridge to hot oven could cause the pan to shatter.
- Now bake the french toast as directed and enjoy!
Why is my baked French toast soggy?
Should French toast be soft or crispy?
When is my baked french toast finished cooking?
The french toast is finished cooking when it reaches an internal temperature of at least 160 degrees F. This is how you know that the eggs are fully cooked and safe to consume.
Check out these other great breakfast recipes that you’re sure to enjoy!
- Coconut Blueberry French Toast
- Easy Pancakes with Cinnamon and Candied Bacon
- Creme Brûlée Croissant French Toast Bake
- Eggnog Dutch Baby Pancake
- Strawberry Cheesecake Stuffed French Toast
- Blueberry Quinoa Pancake Recipe
- 1 loaf of soft French bread (cut into 20 slices)
- 6 eggs
- 2 cups heavy cream
- 3 tablespoons of sugar
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon rum extract (optional)
- 1/4 cup brewed coffee
For the mocha whipped cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 2 teaspoons cocoa powder
- 1 teaspoon coffee extract
- Spray a 9x13 in baking dish with non stick spray. Arrange bread slices in the baking dish, overlapping slightly if necessary.
- In a bowl, whisk together the eggs, milk, cinnamon, extracts and coffee. Pour over bread slices. Cover with plastic wrap and refrigerate 4 hours or overnight.
- Remove French toast from refrigerator to take the chill off while you preheat the oven to 350. Bake toast for 40 minutes or until bread is golden.
- While the French toast bakes, prepare your whipped cream. Using a chilled bowl and whisk attachment, whip heavy cream on a high speed. Add powdered sugar, vanilla, cocoa and extract. Continue to whip until stiff peaks form. Serve immediately with French toast or refrigerate.
Amount Per Serving Calories 557Total Fat 37gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 12gCholesterol 240mgSodium 431mgCarbohydrates 42gFiber 2gSugar 14gProtein 14g