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Baked French Toast
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My mom started making this baked french toast recipe for my friends and I in high school but the treat carried right over into college and post-graduation. Because it’s made in a casserole style, it’s such a great dish to make for a larger group of people for breakfast.
Whenever my family would come visit me in California while I was in college mom would use the little kitchenette in her hotel room to make this and have it ready for us for breakfast in the morning… or as a late night snack if we came home hungry after a night of drinking. Cooking this one up? Don’t miss my cornflake French toast or tiramisu French toast.
Why You’ll Love This Recipe
- Hands-off convenience. Prep it the night before, then bake for a stress-free, crowd-pleasing brunch.
- Perfect for feeding a crowd. A casserole-style breakfast that serves everyone at once—ideal for holiday mornings or lazy weekends.
Key Ingredients in This Recipe
- Italian sandwich bread – This recipe calls for Italian sliced white sandwich bread with is torn into chunks and tossed in the custard before it’s baked. Another white sandwich bread can be substituted though I like the light consistency of this one.
- Brown sugar – I use light brown sugar in this recipe which refers to the amount of molasses in the sugar. Light brown sugar contains about 3.5% molasses. Be sure to tightly pack brown sugar in a measuring cup to get an accurate measurement.
- Eggs – The eggs are mixed with the half and half to create a custard which is poured over the bread in this recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Prepare This Oven Baked French Toast Ahead of Time
The bread can be topped with the custard mixture ahead of time and refrigerated until ready to bake (up to overnight). This lets the mixture seep into the bread. When serving a crowd this is a great one to prep ahead of time then bake just before serving.
How to Make Baked French Toast
- Break bread into pieces. Preheat the oven to 350°F (180ºC). Spray bottom of 9 x 13” pan with cooking spray. Break up bread into pieces and layer it in the pan.
- Make the custard. In a bowl whisk together eggs, half and half, 1 teaspoon of the brown sugar and the vanilla.
- Toss the bread in the custard. Pour the mixture over the bread and toss lightly to coat the bread.
- Make brown sugar topping and drizzle over bread. Melt butter in a small mixing bowl and mix in the remaining brown sugar and ½ cup of the maple syrup, then spread evenly over the top of the bread.
- Bake. Bake until golden brown on top, about 30 to 35 minutes.
- Serve. To serve, scoop into bowls and top with the remaining maple syrup.
Swaps and Substitutions
- You can swap the Italian sandwich bread for another thick, sturdy bread like French bread, brioche, or challah work best. Day-old bread is ideal.
- Try adding berries , peaches, or even a few drops of jam to customize your French toast before baking.
How to Store Leftovers
Keep leftovers covered in the fridge for up to 3 days. Reheat gently in the oven or in the microwave.
FAQ – Frequently Asked Questions
Yes! The overnight soak enhances flavor and texture. Just bake it right from the fridge.
Sturdy, thick-sliced loaves like Italian sandwich bread, French bread, brioche, or challah work best. Day-old bread is ideal.
Yes! Add berries , peaches, or even a few drops of jam to customize your French toast before baking.
Keep leftovers covered in the fridge for up to 3 days. Reheat gently in the oven or in the microwave.
Other Recipes to Try
If you enjoy this oven baked French toast recipe, I recommend checking out some of these:
- Brioche French Toast Recipe with Mixed Berries
- Grilled Peaches and Cream Challah French Toast
- Crispy Cornflake French Toast
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Baked French Toast
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Ingredients:
- Vegetable oil cooking spray
- 1 loaf Italian white sandwich bread (should be sliced into about ½" slices)
- 8 large eggs
- 1 ½ cups half & half
- ¾ packed cup light brown sugar, divided
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter
- 1 cup maple syrup, divided
Instructions:
- Preheat the oven to 350°F (180ºC). Spray bottom of 9 x 13” pan with cooking spray. Break up bread into pieces and layer it in the pan.
- In a bowl whisk together eggs, half and half, 1 teaspoon of the brown sugar and the vanilla.
- Pour the mixture over the bread and toss lightly to coat the bread.
- Melt butter in a small mixing bowl and mix in the remaining brown sugar and ½ cup of the maple syrup, then spread evenly over the top of the bread.
- Bake until golden brown on top, about 30 to 35 minutes.
- To serve, scoop into bowls and top with the remaining maple syrup.
Notes:
Nutrition:
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Made this for Mother’s Day and it was absolutely delicious! Your recipe was very easy to follow and we couldn’t have been happier with the result. Can’t wait to make more of your dishes!
This is our go to breakfast for game days and holidays when everyone is home. It is an easy crowd pleaser. The best part is you can assemble it the night before and just pop it in the oven in the morning.
The best for game days!! Always nice to have a go-to breakfast for a group!