Oven Baked French Toast
Published 11/1/2023 • Updated 9/7/2024
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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 baked 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 Baked 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.
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Can you use parchment paper to prevent sticking to the pan?
Yes you can!
I did the crispier french toast, and I didn’t need to regrease the pan when I flipped the toast. Turned out so yummy, and it froze and defrosted surprisingly well! Super enjoyed this as a meal prep recipe. Thank you!
Oh, and I did add some vanilla to the egg mix!
Where has this way of making French Toast been all my life? This is wonderful, so easy, less messy and we all get to eat at the same time rather than somebody waiting for more to be pan fried. I would post a pic but we ate it up! I don’t have almond milk so I just used some of the cream I had.
EDIT: I just wish they had made a way for me to print it out so I could add it to my recipe box.
Did not cook in the recommended time. While I do not want “crispy”, I do want some browning. And, who is going to remove all the bread to re-grease the pan?
Tried it this morning. Was delicious. Family loved it. Will definitely make it again. Thank you.
I haven’t even tried it yet and I’m already loving this recipe. Making french toast for 4 people can get to be a bit grueling. (Especially now that I’m nearly 5 months pregnant) I know it says to never skip the cinnamon but i will be doing so. I’m allergic to cinnamon and french toast isn’t worth that kind of torture. A tip for anyone else that shares that predicament I would suggest adding vanilla to the egg mix.
Allergic to cinnamon — NOOOO! I am so sorry to hear that. You could try a combination of any other baking spices such as ground ginger, nutmeg, allspice, etc.
Tried your Sheet Pan French Toast this morning using Texas Toast Bread. Four slices each side with half heels down the middle. Started at 375, but raised to 400 after 10 mins so toast would be crunchy. Added an extra 5 mins to finish. Picture is leftovers, AKA tomorrow’s early bird breakfast! Recipe is a keeper!!
Forgot to note I used lactose-free milk instead of almond and added some imitation vanilla, both unmeasured.
Looks delicious!!