Easy Baked French Toast
Updated Oct. 11, 2023
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Unsalted butter, for greasing and serving
- 1¼cups whole milk
- 2large eggs
- ¼cup plus 2 tablespoons granulated sugar
- Salt
- 4slices sandwich bread (preferably about ¾-inch thick, but ½-inch-thick standard sandwich bread works, too)
- ½teaspoon ground cinnamon
- Maple syrup, for serving
Nutritional analysis per serving (4 servings)
307 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 1 gram dietary fiber; 37 grams sugars; 9 grams protein; 401 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. Generously grease the bottom of a 9-by-13-inch baking pan with butter.
- Step 2
In a wide, shallow bowl or dish, whisk together the milk, eggs, ¼ cup sugar and a pinch of salt until the sugar is dissolved. Immerse a piece of bread in the mixture, pushing it down until liquid pools on top and pausing to make sure the bread is well saturated. Transfer the slice into the baking pan, then repeat with the remaining slices. Spoon the remaining liquid over the top of the slices, stopping when the bread no longer immediately absorbs it. (Thinner pieces of smaller sandwich bread can hold less liquid than thicker pieces of wider rustic bread.)
- Step 3
Combine the remaining 2 tablespoons sugar with the cinnamon and sprinkle about half of the cinnamon sugar over the bread.
- Step 4
Bake until the custard is almost set and the edges of the bread are lightly golden and crispy, about 20 minutes. If desired, broil until even more golden on top, 1 to 2 minutes.
- Step 5
Remove from the oven and divide among plates, using a knife to slice apart the pieces if they’ve slightly fused together. Top each with a slice of butter, if desired, and serve with maple syrup, for drizzling, and the remaining cinnamon sugar to sprinkle on top.
Private Notes
Comments
Vanilla in the custard mixture would make this so much tastier.
If you're only making four slices, why heat the oven and bake for 20 minutes? Why not just make, well, ordinary French toast? Two slices at a time in a large saute pan or all four at once on a griddle... Baked French toast makes sense if you're serving a crowd, but for two to four people, I'm not sure I see the advantage.
Instead of cinnamon I add 1/4 tsp ground nutmeg to the egg mixture to sharpen the flavor.
Quicker but not as tasty as Lidey's French Toast Casserole recipe.
Love this recipe, and have made it a couple times now. I followed the recommendations of others to add a tsp of vanilla extract and a pinch of nutmeg the second time around. It is my favorite way to use up the heels of bread. The crusty back helps hold more of the custard in the slice. I also baked my in the oven at 250 to dry them out a bit more so they soaked up more custard. This ends up being a mix of French toast and bread pudding. Easy and low stress to put together and everyone getting to eat at the same time is awesome. Will def keep this one in my rotation!
Super easy and great for a couple people. Feels like you could easily scale it up for a crowd and everyone gets to eat at the same time. Used a sheet pan instead of a baking dish and it worked out great. Custardy slices with crunchy/chewy crusts. I really liked the cinnamon sugar sprinkled on top and would probably add vanilla to the custard next time. Spooning the batter into the slices once on they were on the baking sheet helped them to really hold onto the battery and cookie sheet
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