Best Oven Baked French Toast Recipe

My family loved this and is already begging for a repeat. I spread a very thin layer of cinnamon applesauce between the bread layers and then sprinkled a little extra cinnamon on top. When you serve it, flip it over and you have a nice brown sugar/cinnamon topping! It's EASY and really, really good!

I thought it was very good with the adaptations I made to recipe. I sprayed the pan with nonstick spray first to make sure cleanup was easy (which it was). The bread I had on hand was homemade sourdough, which worked well for the texture of this recipe. I mixed the butter, sugar, and cinnamon together, and added 2 tsp of pure vanilla extract, and divided them between the bottom and the between the bread layers. I increased the milk to 3/4 cup. I added a topping of cinnamon and sugar lightly sprinkled across the top. I did not wait overnight; I just let it rest for 10 minutes before baking. I baked it at 375 for 40 minutes. After baking, I inverted it onto the serving platter. The only change I'd make to my method would be to put all of the butter/sugar/cinnamon on the bottom instead of dividing it, so it would be even more of a syrupy crust. I had initially thought people would take one slice off at a time, but they stuck together well, so we all just cut our own slices, instead of trying to make it fit individual slices of bread. Will definitely make it again.

We'll definitely make this recipe again. Without changes, it'd be too sweet for us (hence the 4 stars). We made a double batch and used 1/2 c butter, and 3/4 c brown sugar, added an extra 1/2 c milk plus 1/2 T vanilla and used 18 slices of Sara Lee artesano bread. we used 1 - 9"x13" and 1 - 9"x9" baking dish. We added 1/2 of the cinnamon to the butter and brown sugar and the other 1/2 to the batter. 2 layers of 5 slices of bread each were used in the larger pan, 4 pieces (3 whole and 1 slice cut in half) in the smaller pan. We prepped in the evening, refrigerated about 9 hours, then baked. French toast was flipped onto serving trays and cut into 8 servings for each of the larger pans. Served alongside sausages and fruit. No one added syrup.

Delicious as is, however I did "tweak" it. First I used Texas Toast Bread (I trimmed off the crust so it would look pretty) I melted 1 stick of butter, then added 1 cup of light brown sugar. I poured that mixture into a 9X13 pan. In another bowl I mixed 4 eggs, 1 cup of whole milk, 1 tsp. Vanilla. I layered the bread on top of mixture, poured half of the egg mixture, I then made another layer adding the other half of egg mixture. Covered and placed in fridge overnight. In the morning I placed it covered in the oven 350° for 30 mins, removed the cover and baked for an additional 20 mins untill the top was light brown. Cool and sprinkled with powdered sugar. Theres no need for syrup as the butter/brown sugar is sweet enough. Just love!

Really delicious flavor. I did need to add about four more eggs and upped to milk to 3/4 cup so I could cover all the bread. Also added about a teaspoon of vanilla into the egg mixture.

Made it for bruch with my ladies. I was worried about dryness and couldnt process how the flavor on the bottom would get to the top of the dish so I modified- 1. As other reviewers said I added an extra egg a d more milk. I used 1/4 cup of half n half. 2. I made extra butter and after pouring the recipe amount in the pan, I added another 3/4 cup of brown sugar to the butter and used a brush to brush the top of the bread slices. 3. I refrigerated as instructed. After baking I added 2 bananas to the butter and brown sugar and cooked on stove top. I brushed the top again with sugar mixture and put bananas on top along with candied pecans that I had on hand. I left extra syrup on side. Results...dayumm delicious!

My husband (who usually sticks to the basics) & our 9 year old granddaughter made this the evening. All four grandchildren (age 9 to 3 years) loved it; but who wouldn't like all the sweetness & bread. These are the modifications we made: 1) Used 9 slices of Dave's Killer Bread - Organic 21 whole grains & seeds 2) Didn't melt the butter, just used soft butter 3) Put cream cheese chunks between the bread layers 4) Used cream instead of milk 5) Covered with foil for 30 minutes of baking, then uncovered and baked an additional 15 minutes or so, until well browned. I'm going to try and bake 15 minutes covered & 15 minutes uncovered next time.

Made two batches for having my family over for breakfast, one batch with the brown sugar and one without for a more savory french toast. Both turned out well and were a big hit! I added an extra 2 eggs and 1/4c milk to each recipe because with the 6 eggs and 1/2c some of the bread was still a bit dry, but 8 eggs and 3/4c for each batch was perfect! I think the size and density of your bread probably makes a difference, I used bigger and denser bread (Nature's Own Perfectly Crafted Thick Sliced White Bread is what I used) than a lot of sandwich bread. The one without brown sugar was a tiny bit heavy on butter, it was still good and was still eaten and enjoyed, the butter flavor was just a bit strong. Next time I make it without brown sugar I'll probably do 3/4 a stick of butter instead of a whole stick.

I made this for brunch for 8 people (after reviewing many recipes and tips from people who made similar version); I had to double the recipe; I also cut sugar down a little and increased milk (mixed 1/2 skim with 1/2 10% cream); added orange zest plus squeezed 1/2 orange for juice. I made morning of, and let it sit for about 3 hours. AMAZING AND LOVED BY ALL OF US :) Will definitely be made many times over as a family treat! Thanks for the recipe :)

I have made "overnight French toast" before and by far this came out way better. I made minor modifications based on previous reviews. I used thinly sliced challah bread (pre-sliced from supermarket bakery) in a 9x 13 pan. I also added the extra egg, added a splash half and half and a splash of vanilla creamer to the egg mixture with the 1/2 cup of milk. I figured a little extra liquid would be ok with the extra egg. I then put fresh blueberries in between the 2 layers of bread. I did let it sit overnight and next am sprinkled a pinch of Brown sugar and cinnamon on top prior to baking. I would say it took about 35 min to bake but it was perfect, not soggy at all. I cut the bread slices in half, and flipped the half slices over into a platter (brown sugar side up) drizzled a bit of warm syrup and some more fresh blueberries. It served a group of 10 ladies with some other brunch items. Received many compliments especially from a friend who makes these types of dishes all the time.

One very essential step was omitted: You must flip the bread halfway through baking. It will cook unevenly without. Keep an eye on it while in the oven. If using a thicker sliced bread (i.e. brioche) be prepared for a longer baking time (45 minutes to an hour). As recommended by another reviewer, I added very thinly sliced apples. Turned out beautifully! Syrup was unnecessary.

it was like dessert. mmm. someone bought me gluten free bread brand long roll i don't care for (not my usual brand). i made this recipe with it (cut roll up in round slices). it was delicious! didn't have to waste the bread!

Christmas Brunch!

Made it once — already planning to make it again next week.

Totally blew my mind 😱

There was not enough liquid to actually soak all of the bread. We wound up making almost double the mixture. It tasted great, but if we make it again I think I would dip the bread into the egg mixture first rather than just pouring it over.

There wasn't quite enough custard to really soak into the top layer, so it was a little dry. That may have been my fault - I left my bread out on the counter to dry for the day, so it may have been too dry for the volume of custard. I also added a handful of rather elderly raisins to the bottom and between the layers, so they may have soaked up some of the moisture as well. It was tasty enough. Next time, I might use mixed spice or cake spice (or just add some nutmeg and ginger to the cinnamon).

Step by step instructions makes this oven baked French toast easy peasy.

Yeah, pretty much rediculously delicious! My impatience forced me to make and bake without the fridge time and still soooo good! I also added a sprinkler of turbinato to the top prior to baking to give it a little pop.

So easy and delicious! The second time making it I added a layer of sliced Granny Smith apples before the bread. Perfection!