Tartine baked French toast from Tartine Bread by Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sharon_olniyq on March 29, 2026

    The only French toast recipe you will ever need, it’s a cross between French toast and bread pudding and worth the extra steps. Its custard interior paired with the glasslike crisp top are perfect! We have used different inclusion sourdoughs to make it seasonal: cranberry pumpkin, blueberry, date and walnut. All phenomenal. Add fresh whipped cream and fruit for the win

  • Jeshaprekop on November 09, 2025

    The recipe says to cut 1 1/2 inch slice. That just seems too much bread. Besides the slices on the photos in the book look more like 3/4 inch thick or 1 inch for the most. I decided to cut mine days-old Tartine sourdough 3/4 inch thick, and it was a good guess. The bread did not shrink, in fact the baking part with the custard filling in the oven hold the height (and got even a bit puffier). It did take 20-22 mins to bake through. I insert a toothpick to check the custard doneness. The bottom is indeed beautifully caramelized. Overall it’s a bit work but very special. This 3/4 custardy French toast feels like eating a steak. And it’s quite filling. Would probably make it again for special occasions.

  • julbelle19 on November 28, 2020

    Link to recipe: https://www.mercurynews.com/2010/12/22/brunch-recipe-tartine-baked-french-toast-2/

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.