Baked French Toast
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Baked French Toast – A big family friendly size batch of homemade French toast! Made with bakery soft French bread soaked in a rich and cinnamon-y egg custard, all baked together in a single baking dish, then it’s cut into individual slices or squares to serve.
Easy French Toast Bake
The great thing about this baked French toast recipe that sets it apart from others is that there’s no need to soak the French toast overnight or even for hours in the fridge. It’s baked right after it’s prepared.
And this version doesn’t require chopping into small cubes or adding a crumble topping (like a French toast casserole, which can be delicious but requires more effort). This version is very similar to the real thing (like this French toast) and it’s also rich and delicious like bread pudding (just not as sweet and custard-like).
The process is almost the same as making a typical batch of French toast. You cut stale bread into slices, soak it in an egg custard briefly then instead of frying on a hot griddle you just align all the slices together in rows in a baking dish and bake it together in the oven. No tending to and turning individual slices.
It’s creates a delicious holiday brunch or it makes a fun choice for a lazy Sunday breakfast, and any extra will be a treat for breakfast before work on Monday! Top it with maple syrup or try it with Buttermilk Syrup for a real splurge.
Baked French Toast Recipe Ingredients
- Butter: A fair amount of butter is used to grease the baking dish to prevent sticking and add flavor.
- Eggs: The protein in eggs solidifies once cooked and binds and holds ingredients together, they are an essential ingredient for French toast.
- Cinnamon: A fair amount of cinnamon is used to add that delicious sweetly spiced goodness.
- Milk: This is the foundation of the custard to add moisture.
- Heavy cream: In addition to milk heavy cream is added for richness.
- Granulated sugar: This sweetens the French toast just lightly, leaving room for a sweet syrupy finish.
- Vanilla extract: Vanilla always adds a nice light background flavor to oven baked French toast.
- French bread: This recipe uses the soft bakery French bread. You’ll need 1 1/2 loaves, plus a few more slices if needed to use up custard.
How to Make Baked French Toast
- 1. Heat oven, prepare baking dish: Preheat oven to 350 degrees. Brush a 13 by 9-inch baking dish with butter.
- 2. Mix eggs and spice: In shallow dish whisk together eggs with cinnamon vigorously until very well blended.
- 3. Blend in remaining liquids: Pour in milk, cream, sugar and vanilla extract and whisk until well blended.
- 4. Soak bread in custard: Dip slices of French bread into egg mixture letting it soak briefly (it should soak almost nearly through, it may be helpful to gently squeeze like a sponge to absorb into center and gently squeeze some of the excess out).
- 5. Align slices in baking dish: Transfer slices to baking dish and place in snug in rows overlapping. Repeat dipping and aligning process until all of the slices are used up.
- 6. Bake til cooked through: Transfer to oven and bake uncovered for 40 to 45 minutes until baked through. Note that you may need to tent with foil during the last 10 to 15 minutes if you find it’s browning too much on top depending on your oven.
- 7. Slice and serve: Let cool slightly then cut into squares and serve with maple syrup or other syrup or topping of choice.
Storage and Reheating
- Store baked French toast in the fridge up to 3 days.
- Reheat individual servings in the microwave on 50 percent power until warmed through.
- Reheat larger servings in a baking dish at 350, covered with foil, until warmed through, about 20 minutes.
Helpful Tips for French Toast Bake
- Bread tip: Use stale bread that’s at least 1 day old if not 2 or 3, as it will hold up better and absorb the egg custard mixture more thoroughly if it’s a bit drier.
- Over-browning: If slices are becoming too dark near the end tent the casserole pan with a sheet of foil. It doesn’t need to be tightly wrapped over, just loosely draped over.
- Doneness: To check for doneness the French toast should firm up slightly and not be soggy (check near lower portion).
- Topping: Serve the French toast with melted butter over the top and real maple syrup for added real, pure, rich flavor.
- Fruit variation: Add fresh blueberries between slices and some over the top before baking for a fruity French toast.
- Coconut variation: In place of vanilla extract try coconut extract, reduce cinnamon to 1/2 tsp, then add 1 cup shredded coconut near the end of baking to the top of the French toast.
Types of Bread to Use
The French bread option is my go to for this but here are all of your options to use.
- Soft French bread (the long loaves at the grocery store)
- Challah
- Brioche
- Hearty sandwich bread
- Texas toast
What to Serve with Baked French Toast
- Breakfast Hash
- Hash browns or breakfast potatoes
- Cooked bacon, ham, or breakfast sausage
- Frittata or scrambled eggs
- Fresh fruit or fruit salad
More Baked Breakfast Recipes to Try
- Baked Denver Omelette
- Breakfast Casserole
- French Toast Casserole
- Sheet Pan Eggs
- Sheet Pan Pancakes
Follow Cooking Classy
Baked French Toast
Ingredients
- 2 Tbsp butter, melted
- 7 large eggs
- 1 1/2 tsp ground cinnamon
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 3 Tbsp granulated sugar
- 2 tsp vanilla extract
- 1 1/2 loaves (24 oz) soft French bread*, cut into 3/4-inch slices
Instructions
- Preheat oven to 350 degrees. Brush a 13 by 9-inch baking dish with butter.
- In shallow dish whisk together eggs with cinnamon vigorously until very well blended.
- Pour in milk, cream, sugar and vanilla extract and whisk until well blended.
- Dip slices of French bread into egg mixture letting it soak briefly (it should soak almost nearly through, it may be helpful to gently squeeze like a sponge to absorb into center and gently squeeze some of the excess out).
- Transfer slices to baking dish and align in rows. Repeat dipping and aligning process until all of the slices are used up.
- Transfer to oven and bake uncovered until cooked through about 40 to 45 minutes (it shouldn't be soggy it should set). Note that you may need to tent with foil during the last 10 to 15 minutes if you find it's browning too much on top depending on your oven.
- Let cool slightly then cut into squares and serve with maple syrup or other syrup or topping of choice.