Julie Clark
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This no-fuss baked french toast is made on a sheet pan and baked for the perfect breakfast.Pour the custard in the pan and let the bread soak it up before baking.
When the weather cools outside and lazy weekends come, I crave homemade breakfasts and brunches.Pancakes, french toast muffins and cinnamon roll casseroleare three favorite breakfast recipes, but French toast is always an option on the table as well.
This French toast recipe is unique because you bake it in the oven.Sheet pan dinners are all the rage. Now you can make sheet pan French toast! Just take a few minutes to prep it and let the oven do the work.
Why would I bake the french toast instead of just cooking it on the stove?
Baking the French toast in the oven saves you the hassle of cooking each piece, as well as having them all ready at the same time. While your French toast is baking, you have time to get the table ready and have a few quiet moments drinking your morning coffee. Sounds perfect, right?
Whether it is a special occasion or a lazy Saturday weekend brunch, this is a great recipe for a French toast lover.
Ingredients Needed
- Eggs – Whole large eggs are best for this, but you can use egg whites instead.
- Milk – We generally use 2%, but whole milk also works well. A non-dairy milk such as almond milk would work as well.
- Heavy whipping cream – This helps the french toast have a nicer custard. If you don’t have this, you can use half and half or whole milk.
- Butter – Use salted butter. In this recipe, you can use margarine if you prefer. If all you have is unsalted butter, add a dash of salt.
- Brown sugar – I prefer to use brown versus white sugar, but white sugar will work just as well. You could even use dark brown sugar. Yum!
- Cinnamon – Feel free to use apple pie spice or any other spice you would like. Nutmeg is great for Christmas morning.
- Vanilla – A great flavor enhancer!
- White bread – You can use whole wheat bread if you’d rather, it will work just fine. A nice thick white Texas toast, challah or even French bread loaf works great.
- Sheet pan – 13 inch by 18 inch pan works best.
What bread is ideal for French toast?
Although any bread will work for French toast, a thicker, heartier bread will be best since it will soak up all of the custard.
Try to choose a bread that is 3/4″-1″ thick. Sourdough, brioche or Texas toast works great. You can also buy day old bakery bread.
How to Make Baked French Toast
Preheat the oven to 375° Fahrenheit and spray a cookie sheet with non-stick cooking spray.
- In a large bowl, add the eggs, milk, cream, cinnamon, brown sugar, vanilla and butter. Whisk to make a custard mixture.
- Pour mixture in cookie sheet. Place bread slices in a single layer in the pan.
- Immediately go back and flip them over using a fork or tongs. Allow them to sit for a minute and soak up all the egg mixture.
- Place in the preheated oven and bake for 15 minutes. Check to see if the bottom side is baked. Flip them over and bake for an additional 10 minutes.
Why is my baked french toast soggy?
If you don’t use a nice hearty slice of bread, you may find the french toast soggy. If all you have is thin sliced sandwich bread, use slightly less milk.
Frequently Asked Questions
Why is my baked french toast soggy?
If you don’t use a nice hearty slice of bread, you may find the french toast soggy. If all you have is thin sliced sandwich bread, use slightly less milk.
Can these be made in advance?
Yes, just place in an airtight container and store in the refrigerator for up to 5 days. Warm before serving. They also freeze well.
French Toast Toppings:
We love 100% maple syrup on our french toast, but here are a few other options if you’re looking for something different:
- Strawberry Syrup
- Raspberry Syrup
- Brown Sugar
- Confectioners’ Sugar for dusting
- Cinnamon Butter
- Melted Peanut Butter
- Crumbled bacon
- Fresh Berries
- Cranberry Sauce(for a Christmas treat!)
You may also love our baked French toast casserole.
Baked French Toast Recipe
4.71 from 163 votes
This no-fuss french toast is made on a sheet pan and baked for the perfect breakfast. Pour the custard in the pan and let the bread soak it up before baking.
Servings 8
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Print RecipeSave Recipe
Ingredients
- 3 large beaten eggs
- ½ cup 2% milk
- ½ cup heavy cream
- ½ teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 3 tablespoons salted butter melted
- 8 slices of bread thick sliced
Instructions
Preheat the oven to 375° Fahrenheit and spray a cookie sheet (with edges) or large baking pan with non-stick spray.
In a medium bowl, add the eggs, milk, cream, cinnamon, brown sugar, vanilla and butter.
Pour the milk mixture in the prepared baking dish Place bread slices in a layer in the pan, immediately go back and flip them over. Allow them to sit for a minute and soak up all the egg mixture.
Place in the oven and bake for 15 minutes. Check to see if the bottom side is baked and golden brown. Flip them over and bake for an additional 10 minutes.
Remove from the oven and serve immediately with fresh fruit, peanut butter, syrup or honey. Sprinkle with powdered sugar.
Video
Notes
Serve any leftovers in the fridge in an airtight container. You can toast any leftovers in the toaster or warm them in the air fryer.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 8, with 1 serving being 1 piece of French toast. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 197kcal | Carbohydrates: 15g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 103mg | Sodium: 200mg | Potassium: 86mg | Fiber: 1g | Sugar: 4g | Vitamin A: 466IU | Calcium: 104mg | Iron: 1mg
Author Julie Clark
Course Breakfast
Cuisine American
Calories 197
Keyword brunch recipe, comfort food
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