This method for baking a whole batch of French Toast in the oven is truly the best—you can pop the sheet pan in and go do other things—and come back to a whole pan of french toast, ready at the same time! It’s fast, flavorful, and delivers perfectly tender Oven-Baked French Toast, every time.

Oven-Baked French Toast

Since becoming a mom, I’ve looked for ways to streamline cooking of some of our favorite foods to reduce the amount of time I have to stand at the stove and tend food. Baking French toast, rather than doing one or two pieces at at time on the stove top, is a genius option for making the process of making breakfast just a little bit easier.

We love these topped with fruit and maple syrup, though you can serve them with any topping your family prefers.

We love to have these on the weekend and also reheat them from the freezer for easy breakfasts during the week.

Ingredients

Here’s a look at what you need to make this breakfast recipe to share with the kids.

• Eggs: Eggs help create the custard mixture that coats the slices of bread.
• Milk: I use whole milk, but you can use whichever type of milk works best for your family.
• Vanilla extract and cinnamon: These add classic French toast flavor.
• Wheat bread (sandwich or loaf, or you can use another type you like): It’s best if it’s a little stale so it can fully absorb the liquid without becoming too soft. You can also use Texas Toast type of bread.
• Optional for serving: maple syrup and diced fruit

Step-by-Step Instructions

Below is a look at how to make this recipe so you know what to expect. Scroll down to the end of the post for the full amounts and times.

1. Add the eggs, milk, and vanilla to a bowl. Mix together.
2. Dip each piece of bread into the egg mixture.
3. Place the bread onto a baking sheet. Bake.
4. Serve warm with optional toppings/dips.

How to Store

Store leftovers in an airtight storage container in the fridge for up to 5 days or place into a freezer bag and remove as much air as possible. Freeze for up to 6 months.

Pop into a toaster (from the fridge or freezer) to warm through, or you can warm up on a heat-safe plate in 15 to 30-second increments in the microwave.

Best Tips for Success

• Egg-free: Use the ¼ cup mashed ripe banana or applesauce per egg to replace the eggs.
• Dairy-free: Use a favorite nondairy milk.
• Serve with fresh fruit or Cinnamon Apples.
• Use wheat sandwich bread or Texas Toast style of bread. It works best if the bread is at least a little bit stale.
• Cut into triangles or sticks for easy eating for the kids.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper.

• Add the eggs, milk, vanilla and cinnamon to a wide, shallow bowl. Mix with a fork or a small whisk.

• Dip each piece of bread into the egg mixture, turning over with a fork to coat all sides.

• Place the bread onto the prepared baking sheet. Bake for 10 minutes, then gently flip over each piece. Bake for an additional 2-4 minutes or until lightly brown around the edges.

• Serve warm with optional toppings/dips.

• Store leftovers in an airtight storage container in the fridge for up to 5 days or place into a freezer bag and remove as much air as possible. Freeze for up to 6 months. Pop into toaster (from the fridge or freezer) to warm through, or you can warm up on a heat-safe plate in 15 to 30-second increments in the microwave.
• Egg-free: Use ¼ cup mashed ripe banana or applesauce per egg to replace the eggs.
• Dairy-free: Use a favorite nondairy milk.
• Serve with fresh fruit or Cinnamon Apples.

Serving: 4sticks, Calories: 91kcal, Carbohydrates: 3g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 167mg, Sodium: 83mg, Potassium: 114mg, Fiber: 0.4g, Sugar: 2g, Vitamin A: 288IU, Vitamin C: 0.02mg, Calcium: 68mg, Iron: 1mg