Wake up to the irresistible aroma of our baked French toast, a perfect blend of flavors that turns a simple breakfast into a gourmet experience. This classic dish layers soft bread soaked in egg custard and warm spices and bakes it until gooey and delicious.
Baked French Toast Ingredients
This baked French toast recipe uses a French baguette for its firm crust and soft interior, which absorbs the egg mixture well. Eggs bind all the ingredients together, creating a custard-like texture.
Maple syrup and light brown sugar add plenty of sweetness, while vanilla and almond extracts enhance the flavor profile.
Lastly, spices like cinnamon and nutmeg introduce a subtle warmth, making the dish even more comforting and delicious.
Here’s what you’ll need to make this delicious dish:
- 1-pound French bread loaf, cut into ½ to ¾-inch slices
- 2 to 3 tablespoons unsalted butter (to grease the baking dish)
- 1 ½ cups whole milk
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups light brown sugar, packed, divided (¾ cup mixed with the eggs and ½ cup for the cinnamon sugar topping)
- 1 tablespoon ground cinnamon
Optional garnish
- Powdered sugar, sifted
Substitutions and Additions
FRENCH BREAD: If you don’t have French bread on hand, you can substitute it with challah bread, sourdough bread, or Italian bread for this easy recipe. Each of these alternatives will offer the dish a slightly different texture and flavor.
ADDITIONS: Feel free to garnish your baked French toast with your favorite fresh fruits and chopped nuts. This will not only add a pop of color but also introduce new flavors and textures to the dish.
How To Make This Baked French Toast Recipe
STEP ONE: Place the bread slices out onto a clean counter or cutting board in a single layer. Let them dry for 30–60 minutes so they absorb the custard without falling apart.
STEP TWO: Generously grease a 9×13-inch baking dish with unsalted butter. Set aside.
STEP THREE: Add the milk, eggs, ¾ cup brown sugar, and vanilla to a blender. Blend on high for 10–15 seconds, just until smooth. Transfer the mixture to a shallow dish or bowl.
STEP FOUR: Dip each slice of bread into the egg mixture, coating all sides and allowing the center to soak slightly. Lift out and let excess drip off, then place into the prepared baking dish in a stacked layer. Repeat until all slices are used, arranging them into 3 rows of about 6 slices per row.
STEP FIVE: Pour the remaining egg mixture evenly over the arranged bread in the baking dish.
STEP SIX: In a small bowl, stir together the remaining ½ cup brown sugar and cinnamon. Sprinkle evenly over the top.
STEP SEVEN: Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight so the bread fully absorbs the custard.
STEP EIGHT: Remove from the refrigerator and let sit at room temperature for 15–20 minutes to take the chill off before baking.
STEP NINE: Preheat the oven to 350°F. If using plastic wrap, remove it and cover the dish tightly with aluminum foil.
STEP TEN: Bake for 20 minutes covered. Remove the foil and continue baking for 25–30 minutes, until lightly browned and a toothpick inserted in the center comes out clean. For a softer top, keep the foil on for the full bake time.
STEP ELEVEN: Let the baked french toast rest for 5–8 minutes before dusting with powdered sugar and serving.
How To Serve
Our baked French toast is a versatile dish that can be served in a variety of ways. Here are some suggestions:
Drizzle the French toast with maple syrup, fruit-flavored syrups, or honey for an extra touch of sweetness.
Top the French toast with your favorite fresh fruits. Fresh berries, bananas, and peaches all pair well with this dish.
Sprinkle chopped nuts on top of the French toast breakfast bake for a bit of crunch. Almonds, pecans, or walnuts would all be delicious choices.
You can’t go wrong with fancy breakfast recipes that make mornings extra fancy. Try our pumpkin French toast casserole and sheet pan pancakes as well.
MORE FRENCH TOAST RECIPES
Storage
Our classic French toast casserole is not only delicious but also easy to store. Here’s how you can do it:
MAKE AHEAD: If you want to prepare this dish ahead of time, you can freeze the unbaked French toast for up to 3 months. Allow the French toast to thaw overnight before baking as directed above.
IN THE FRIDGE: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: You can also freeze this French toast bake recipe. Just make sure to let it cool completely before wrapping it tightly and placing it in the freezer. It will last for up to 3 months.
REHEATING: They can be reheated in a 325°F preheated oven for 15 to 20 minutes or just until warmed through.
Then, reheat it in the oven at 350°F until it’s warmed through. If you’re in a hurry, you can also reheat individual servings in the microwave.
Why We Love This Recipe
There are many reasons why we love this baked French toast recipe. Here are two:
EASE OF PREPARATION: Despite its gourmet taste, this recipe is easy to prepare, making it perfect for both novice and experienced cooks.
DELICIOUS FLAVOR: The combination of sweet and savory flavors in this dish is simply irresistible. It’s a treat that’s sure to delight your taste buds.
Our baked French toast is a delightful dish that’s perfect for any occasion. Its sweet and savory flavors, combined with its versatility and ease of preparation, make it a recipe that’s sure to impress.
Frequently Asked Questions
You can substitute the French baguette with challah, sourdough, or Italian bread. However, the texture and flavor of the dish may vary slightly.
You can prepare this easy French toast casserole recipe and freeze it unbaked for up to 3 months. Just remember to let it thaw overnight before baking.
The French toast is done when it’s puffed up and golden brown. This usually takes about 40-45 minutes.
This recipe is perfect for serving a crowd. It’s easy to make in large quantities, and it’s always a hit.
Feel free to top the baked French toast with your favorite fresh fruits. Berries, bananas, and peaches all pair well with this dish.
More Recipes You’ll Love
- Mini Cinnamon Rolls
- Crockpot Breakfast Casserole
- Pancake in a Mug
- Donut Sandwich
- Cast Iron Banana Bread
Baked French Toast
Ingredients
- 1 pound French bread loaf, cut into ½ to ¾-inch slices
- 2 to 3 tablespoons unsalted butter, to grease the baking dish
- 1 ½ cups whole milk
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups light brown sugar, packed and divided (¾ cup mixed with the eggs and ½ cup for the cinnamon sugar topping)
- 1 tablespoon ground cinnamon
Optional garnish
- Powdered sugar, sifted
Instructions
- Place the bread slices out onto a clean counter, or cutting board, in a single layer allowing them to dry out for about 30-60 minutes. The drier bread will hold up better when dipped in the egg mixture.
- Generously grease a 9×13-inch baking dish with the unsalted butter and set aside.
- To a standard blender add the milk, eggs, ¾ cup brown sugar, and vanilla. Blend on high for 10-15 seconds or just until smooth. Transfer the mixture to a shallow dish or bowl.
- Dip the sliced bread into the egg mixture allowing all sides to become fully coated and the center of the bread to absorb the mixture. Remove, allowing any excess egg mixture to drip back into the dish, and place into the prepared baking dish in a stacked layer. Repeat until all the slices have been dipped and stacked in the baking dish. You should end up with 3 rows of approximately 6 slices per row in your baking dish.
- Pour the remaining egg mixture (after all the slices have been dipped) evenly over the rows of bread in the baking dish.
- Stir together in a small bowl the remaining ½ cup brown sugar and cinnamon. Sprinkle evenly over the entire top surface of the french toast.
- Tightly cover the dish with plastic wrap or aluminum foil and refrigerate for a minimum of 8 hours or up to overnight. This will allow the bread to soak up the excess egg mixture.
- Remove the baking dish from the refrigerator and allow the french toast to sit at room temperature for 15-20 minutes to remove the chill so it bakes evenly.
- Preheat the oven to 350°F. If your dish was covered with plastic wrap, remove it and replace with aluminum foil tightly sealing the edges.
- Bake for 20 minutes, tightly covered with foil, remove the foil and continue baking for the remaining 25-30 minutes or until lightly browned and a toothpick inserted into the center comes out clean. For a soft crust (not crisp and golden) you can keep the foil on the french toast for the entire bake time.
- Allow the baked french toast to cool in the dish for 5-8 minutes before lightly dusting with powdered sugar and serving.
Notes
- If you do not have a blender, you can simply whisk the egg mixture in a shallow dish or bowl. You want to make sure you whisk the eggs vigorously so that they are very well broken up and all the ingredients are smooth and well incorporated.
- If all the egg mixture has not been absorbed by the bread after refrigeration, carefully spoon the mixture over the top of the bread slices before covering with foil and baking.
- The longer you are able to allow the french toast to refrigerate, the more the bread will have time to absorb the egg mixture ensuring a more even texture when baked.
Nutrition
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