Oven French Toast
Published 11/1/2023 • Updated 3/17/2024
This post may contain affiliate links. Please read our disclosure policy.
Did you know you can make French toast in the oven?! Simply prepare your French toast like you would for the stovetop, but instead, line them on a greased baking sheet and bake in the oven.
If you’re a French toast lover like we are, you’ll not only enjoy this sheet pan French toast, but also this peanut butter banana French toast bake or this Instant Pot cinnamon French toast casserole or this stuffed French toast.
Does anyone else LOVE ordering French toast at restaurants, but hate making it at home? The process is messy, it takes a long time if you’re making multiple in a skillet, and you always end up with either too much egg mixture or too much bread. Cue: baked French toast!
I love making oven French toast when I’m cooking for the masses or need a hands-off breakfast that frees up my stovetop for bacon or breakfast sausage. It’s seriously so easy to make and the results taste just like normal French toast.
What You Need for Oven French Toast
- Bread
- Eggs
- Milk
- Ground cinnamon
Best Bread for French Toast
We used a whole grain, seedy bread for this recipe, but have also used this technique with the following:
- Challah
- Sourdough
- Bakery bread
- White bread
How to Make french Toast in the Oven
- Whisk eggs: whisk together the eggs and milk and set aside.
- Dip bread: fully submerge each piece of bread in the milk and then transfer them onto a greased baking sheet.
- Season and bake: season the French toast with a sprinkle of cinnamon and then bake at 350ºF for 10 minutes. Flip them over and bake for 4-6 more minutes.
Easy Variations for Baking French Toast
- Bread: I’ve made this recipe using whole wheat bread and sourdough bread. You can pretty much use whatever bread you have on hand! Others have commented that they used Texas toast, cinnamon raisin bread, and farmhouse bread.
- Add a sweetener: if you like things a bit sweeter, try adding maple syrup or honey to the egg mixture.
For a Crispier French Toast
Bake that French toast at 375ºF! The higher baking temperature will allow the edges of the slices to get nice and crispy. You’ll bake for 8 minutes and then flip each slice. Then, place back into the oven, and bake for an additional 3-5 minutes, depending on your oven.
For a Chewier French Toast
Bake at 350ºF! The lower baking temperature will allow your French toast to cook more slowly, creating chewier French toasty goodness. You’ll bake for 10 minutes and then flip each slice. Then, bake for an additional 4-6 minutes, depending on your oven.
French Toast Topping Ideas
- Maple syrup (of course!)
- Greek yogurt
- Fresh berries
- Peanut butter
- Nutella
- Jam
- Butter
Check it out!
Make Ahead Breakfast Recipes
Learn how to freeze this recipe for later in our Make-Ahead Breakfast Recipes Freezer Meal Prep post! Plus, you’ll get 7 other freezer breakfast recipes, too!
PS: learn how to freeze and thaw this French Toast for later in this Make-Ahead Breakfast Recipes Freezer Meal Prep post!
Oven French Toast Recipe
Ingredients
- 8 slices whole grain bread
- 5 large eggs
- 2 tablespoons unsweetened almond milk
- ground cinnamon, to taste
Instructions
- Preheat the oven to 350ºF and generously spray a nonstick baking sheet with nonstick cooking spray. You can also line your baking sheet with parchment paper to prevent sticking.
- Next, whisk eggs and almond milk together in a medium mixing bowl or Pyrex.
- Carefully dip 1 slice of bread into the egg mixture. Make sure bread is fully submerged in the egg mixture. Let excess egg mixture drip from the bread and then place bread onto the baking sheet. Repeat until you have dipped all pieces of bread.
- Season French toast with ground cinnamon, to taste.
- Place the baking sheet in the oven and bake at 350ºF for around 10 minutes.
- Then flip each piece of bread and bake for an additonal 4-6 minutes.* We suggest spraying the baking sheet as you flip, just to be safe!
- Remove from the oven and serve with maple syrup.
Tips & Notes
- *For a crispier French toast: bake at 375ºF for 8 minutes and then flip. Bake for an additional 3-5 minutes.
- For a chewier French toast: bake at 350ºF for 10 minutes and then flip. Bake for an additional 4-6 minutes.
- Make sure your baking sheet is thoroughly greased with butter or cooking spray to prevent the bread from sticking.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Easy and can make many at once with three young ones, this is great! I had some as well! I felt that it was missing something. I followed the recipe for the crispy version. I used regular whole milk. Not sure if I need to add more milk? Add sugar? Or add more butter? (I had added butter after the flipping point.) Maybe vanilla extract? Powdered sugar? Or switch maple syrup brands? But this is a great starting point to figure out exactly the right way to make for my family. Thank you! And if you may have any idea what I should change or add, please feel free to let me know.
Try parchment paper for the sticking
I I tried this today and it was so good! I used store bought cinnamon raisin bread. My kids devoured it! I added extra almond milk (maybe doubled it) to the egg dip to help the bread soak it up, as the raisin bread was more dense. It worked perfectly! Great recipe! I see a lot more French toast in our future!
Glad you loved this!
I tried this today…and I followed the directions exactly but my toast stuck to the pan and my kids feedback was that it was kind of doughy inside….how can I adjust when I have this problem, because it was SUPER easy and I’m not sure what I did wrong….I turned the oven down when the toast was sticking but then it wasn’t hot enough to almost cook through the custard. Thanks!
That is very weird! I think you need to spray your pan better so it doesn’t stick! What kind of bread did you use? We used a classic wheat, so if you used a thick cut bread, that’s probably why it’s doughy!
Yes, I had the same problem 🙁 . All of the bread stuck to the pan, and I had poured oil on the tray, like you would a griddle (I even drizzled oil again on the pan when I turned the slices over). Mine, also, was doughy, and I used just regular white bread. It also barely browned. Shucks! I was hoping to use this method from now on ☹️.
Most likely, your problem is that the bread is too fresh . If you have bread that is older, it won’t be as doughy . You did nothing wrong, just change the bread / age of bread or thickness of bread .
I take the bread out ahead of time and let it stand in the air for a couple hours beforehand so it has a chance to get dry. I find that helps with the textures.
So I made this recipe today and it’s yummy. One thing I did instead of using the cooking spray was just buttering the pan. Came out very toasty on the outside yet soft and fluffy on the inside without being squishy or anything. I felt it tasted almost the same as if I would have made in a pan. Love it (:
Genius!!!
This was the easiest thing you will ever make and it was delicious! A few thoughts: I used hearty thick Farmhouse bread but might try Challah or brioche the next time. Given the thickness of bread I will add an extra egg and 1/2 – 1 teaspoon of grand mariner. We don’t use almond milk so I substituted with French vanilla creamer for flavor. Also baking spray with flour works best as does spacing out the bread. So 4 slices to each pan. Thanks for a fantastic recipe.
Tried I tried this tonight and think I either need to soak the bread more or use more spray. It was sticking. If anyone has a suggestion I’d appreciate it.
Every recipe I’ve used calls for less egg. Too much egg makes it doughy, sticky, and eggy. I used 1 egg per 4 (standard) slices of wheat bread. The almond milk was a great changeup. Don’t soak the bread. Drop, flip, and let drip before laying out.
I agree with Amy; I will never use a frying pan again! Now this way I can feed everyone at once without the french toast getting cold. Thanks Lee!
My bad… I meant thank you Emily!
YAY!! So glad you guys loved this <3
Made these for breakfast today, and I’m never frying French toast again. Perfect egg-to-bread ratio, perfectly cooked, all ready at the same time. DELICIOUS and super
EASY!!
YES YES YES!!!! I love this recipe so much <3
These were FABULOUS!! This is NOW the best way to make French Toast!! Thank you! I love French toast but you just made it so much easier to love! 🥰🙌🏻