Easy Oven Baked French Toast

Easy oven baked French toast is one of my favorite go-to breakfasts when I want something warm, cozy, and satisfying with minimal effort. Instead of standing over a stove flipping slices one by one, I bake everything in one dish. It’s golden on top, soft and custardy inside, and perfect for feeding a hungry crowd or prepping ahead for a relaxed morning.

Why You’ll Love This Recipe

I love how effortless this recipe is—just assemble, bake, and serve. It’s ideal for weekends, holidays, or any time I want to serve a comforting breakfast without all the mess. The texture is perfectly soft with crispy edges, and the custard base soaks right into the bread for a rich, delicious bite every time. I can customize it with spices, toppings, or even different types of bread.

Ingredients

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

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

• Eggs

• Whole milk

• Heavy cream (optional, for extra richness)

• Granulated sugar

• Brown sugar

• Ground cinnamon

• Vanilla extract

• Salt

• Butter (for greasing the pan)

• Optional toppings: powdered sugar, maple syrup, berries, nuts

Directions

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

2. I slice the bread into thick cubes or slices and arrange them in the baking dish.

3. In a large bowl, I whisk together the eggs, milk, cream, both sugars, cinnamon, vanilla, and a pinch of salt.

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

5. If I’m prepping ahead, I cover and refrigerate the dish overnight. Otherwise, I let it sit for 10–15 minutes.

6. I bake uncovered for 35–45 minutes, or until the top is golden and the custard is set.

7. I let it cool slightly before serving, then top with syrup, fruit, or a dusting of powdered sugar if I like.

Servings and timing

This recipe serves 6–8 people.
Prep time: 15 minutes
Bake time: 40 minutes
Total time: 55 minutes (or overnight if prepping ahead)

Variations

Sometimes I mix in fresh berries or sliced bananas before baking, or swirl in a bit of cream cheese or fruit preserves for a sweet surprise. I’ve also used cinnamon raisin bread for extra flavor or added chopped pecans for a bit of crunch. If I want a fall twist, I add a little nutmeg and pumpkin puree to the custard.

storage/reheating

I store any leftovers covered in the fridge for up to 3 days. To reheat, I place slices in the oven at 325°F until warmed through, or microwave individual portions for about 30 seconds. It can also be frozen—just wrap it well and thaw in the fridge before reheating.

FAQs

Can I use regular sandwich bread?

Yes, but I prefer a sturdier bread like brioche or French bread. Softer sandwich bread can get too mushy.

Can I make it ahead of time?

Definitely. I often prep it the night before and just bake it in the morning. It’s perfect for holidays or busy mornings.

Can I make this dairy-free?

Yes, I use almond milk or oat milk and dairy-free butter. It still comes out rich and flavorful.

How do I know it’s done baking?

The top should be golden and slightly crisp, and a knife inserted in the center should come out clean. It shouldn’t be overly wet or jiggly.

Can I make individual servings?

Absolutely. I’ve made this in ramekins or muffin tins before—it’s great for portion control or serving at brunches.

Conclusion

Easy oven baked French toast is one of those recipes I always come back to. It’s warm, filling, and incredibly easy to make, whether I’m feeding family or just treating myself to a relaxing breakfast. With endless variations and the option to prep ahead, it’s a no-fuss dish that always feels special.