This method for baking a whole batch of French Toast in the oven is truly the best—you can pop the sheet pan in and go off and do other things! It's fast, flavorful, and delivers perfectly tender Oven-Baked French Toast, every time.
Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper.
Add the eggs, milk, vanilla and cinnamon to a wide, shallow bowl. Mix with a fork or a small whisk.
Dip each piece of bread into the egg mixture, turning over with a fork to coat all sides.
Place the bread onto the prepared baking sheet. Bake for 10 minutes, then gently flip over each piece. Bake for an additional 2-4 minutes or until lightly brown around the edges.
Serve warm with optional toppings/dips.
Notes
Store leftovers in an airtight storage container in the fridge for up to 5 days or place into a freezer bag and remove as much air as possible. Freeze for up to 6 months. Pop into toaster (from the fridge or freezer) to warm through, or you can warm up on a heat-safe plate in 15 to 30-second increments in the microwave.
Egg-free: Use 1/4 cup mashed ripe banana or applesauce per egg to replace the eggs.