Oven-Baked French Toast

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.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 91kcal

Author Amy Palanjian

Equipment

Ingredients

4 eggs
½ cup milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
8 slices wheat bread (sandwich or loaf, or you can use another type you like)
Optional for serving: maple syrup and diced fruit

US Customary - Metric

Instructions

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.
Dairy-free: Use a favorite nondairy milk.
Serve with fresh fruit or Cinnamon Apples.

Nutrition