Can I use homemade cornbread for this recipe?

Absolutely! In fact, homemade cornbread often works better than store-bought because you can control the sweetness and texture. Just make sure it's at least a day old for the best absorption of the custard mixture. If your homemade cornbread is particularly crumbly, you might want to cut larger cubes.

My cornbread is very dry. Will this recipe still work?

Very dry cornbread is actually perfect for this recipe! It will absorb the custard mixture beautifully. If your cornbread is extremely dry, you might consider adding an extra 2-3 tablespoons of milk to ensure there's enough moisture to go around.

Can I make this dairy-free?

Yes! This recipe adapts well to dairy alternatives. Substitute the milk with almond milk, oat milk, or coconut milk. Each will bring a slightly different flavor profile, with coconut milk creating the richest result. Just make sure to use unsweetened versions if you don't want to alter the sweetness level.

How do I know when it's completely cooked in the center?

The center should feel set when gently pressed but still have some give. A toothpick inserted in the center should come out mostly clean with perhaps a few moist crumbs. If you have an instant-read thermometer, the internal temperature should reach about 160°F. Remember that carryover cooking will continue to firm up the center as it cools.

Baked Cornbread French Toast Recipe

Description

This Baked Cornbread French Toast is a delightful twist on traditional French toast, made with leftover cornbread and sweet, creamy flavors. Perfect for a comforting breakfast or brunch option.

Ingredients

Units Scale

For the French Toast

16 ounces (454g) leftover cornbread (6 cups cubed)
3/4 cup (180 ml) milk (2% recommended)
3 large eggs
1/4 cup (60 ml) pure maple syrup (up to 1/2 cup based on desired sweetness)
3/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt

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Instructions

Grease the Baking Dish: Prepare an 8-inch square baking dish by greasing it with butter or spraying it with cooking spray. Set it aside for now.
Cube the Cornbread: Slice the cornbread into cubes roughly ¾-inch wide and arrange them in a single, even layer in the prepared baking dish.
Prepare the Milk Mixture: In a mixing bowl, whisk together the milk, eggs, maple syrup, vanilla extract, cinnamon, and salt until the mixture is well combined.
Soak the Cornbread: Drizzle the milk mixture evenly over the layer of cornbread, making sure every piece is well moistened. Use a spatula to lightly press down on the cornbread to ensure it absorbs the liquid.
Preheat the Oven: Allow the pan of cornbread French toast to sit and soak in the liquid while you preheat the oven to 350°F (177°C), approximately 10-15 minutes.
Bake: When the oven is ready, bake the dish for 40-45 minutes until the center is set and the surface is crisp. If the surface begins to brown too quickly, tent it with aluminum foil to prevent burning.
Cool and Serve: Let the French toast cool slightly before serving. Serve it with a shake of powdered sugar, fresh berries, and a drizzle of maple syrup for added flavor.

Notes

Leftover cornbread works best for this recipe, but fresh cornbread can be used if needed.
Adjust the sweetness by using up to ½ cup of maple syrup based on your preference.
If making ahead, you can refrigerate the assembled dish overnight and bake it in the morning.
This recipe pairs well with whipped cream or cream cheese frosting for extra indulgence.

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 8g
Sodium: 220mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 60mg