Easy Oven Baked French Toast

Easy oven baked French toast is my favorite way to enjoy the classic breakfast dish without the hassle of flipping slices on the stove. It’s soft on the inside, golden on top, and infused with warm cinnamon and vanilla. I just layer the bread, pour the custard over it, and let the oven do the rest—perfect for a no-stress morning.

Why You’ll Love This Recipe

What I love most is how hands-off this French toast is. I can prep it ahead of time and bake it fresh in the morning, making it ideal for weekends, holidays, or when I’m feeding a crowd. The custard soaks into the bread overnight (or at least for a few minutes), resulting in a tender, almost bread pudding–like texture that’s still firm enough to slice. I always feel like I’m serving something a little fancy with very little effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thick-cut bread (brioche, challah, or French bread work best)

• Eggs

• Whole milk

• Heavy cream (optional, for richness)

• Granulated sugar

• Brown sugar

• Vanilla extract

• Ground cinnamon

• Salt

• Butter (for greasing the baking dish)

• Maple syrup, powdered sugar, or fresh fruit (for serving)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.

2. I slice the bread into thick pieces and arrange them in the dish, slightly overlapping if needed.

3. In a large bowl, I whisk together the eggs, milk, cream (if using), sugars, vanilla, cinnamon, and salt until smooth.

4. I pour the custard evenly over the bread, pressing down gently to help it absorb.

5. I let the dish sit for at least 20–30 minutes, or refrigerate it overnight if I’m prepping ahead.

6. When ready, I bake the French toast uncovered for 40–45 minutes, until the top is golden and the custard is set.

7. I let it cool for a few minutes before slicing and serving with my favorite toppings.

Servings and timing

This recipe serves 6–8 people. It takes about 15 minutes to prep and 40–45 minutes to bake. If I chill it overnight, I let it come to room temperature for 15–20 minutes before baking.

Variations

I sometimes mix in fresh berries, sliced bananas, or chocolate chips between the bread layers. For a fall version, I stir in pumpkin puree and pumpkin pie spice to the custard. If I want something slightly tangy, I add a bit of orange zest or use sourdough bread for contrast.

Storage/reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I bake individual portions in the oven at 325°F or microwave for about 30 seconds until warm. To keep the top crisp, I prefer using the oven.

FAQs

Can I make this ahead of time?

Yes, I often assemble it the night before and bake it in the morning. It’s a great make-ahead breakfast option.

What kind of bread works best?

I like using sturdy, slightly stale bread like brioche or challah. They soak up the custard without getting soggy.

Can I freeze baked French toast?

Yes, I let it cool completely, wrap it tightly, and freeze for up to 2 months. I reheat it in the oven straight from the freezer.

Why is my French toast soggy?

That can happen if the bread is too soft or fresh. I use day-old bread and make sure to bake it long enough for the custard to set fully.

What toppings go well with this?

I love classic maple syrup, fresh fruit, powdered sugar, or even a dollop of whipped cream. For a more decadent version, I drizzle caramel or chocolate sauce.

Conclusion

This easy oven baked French toast is the kind of comforting dish I can rely on for slow mornings or special occasions. It’s rich, cozy, and crowd-pleasing—everything I want in a homemade breakfast. Once I started baking my French toast, I never looked back.