This is the easiest baked French toast recipe you will EVER bake/make. No overnight waiting (unless you wanna), no fussing, and perfect for a crowd. Dusted with powdered sugar, it literally tastes like fried dough topped with maple syrup.
What Is Overnight French Toast and Do I Have to Wait Overnight?
Overnight French toast is bread, soaked in an egg and milk mixture overnight (in the fridge), and baked the next morning. The outside is crispy and the inside takes on a warm, custard-like softness.
Soaking the bread overnight isn’t absolutely necessary for my recipe. Sure the result is a little different, but you can pull this together in about 10 minutes (plus baking) in the morning.
How is my French toast different than the rest? Let’s call it fancy French bread French toast. I use a sliced baguette of French bread to up the ante on the French. It’s got a dense, yet soft inside that soaks up the egg and milk without getting too soggy. It’s also really easy to arrange in a skillet or deep baking dish without ANY overlap.
How to Bake French Toast
Slice french bread into 1 inch slices and arrange in a skillet facing up. Top with a mixture of whisked egg, milk, cinnamon, vanilla extract, and a pinch of salt, and pour over the bread. Let soak for 5-10 minutes and then bake for about 40 minutes.
I know what you’re thinking. Won’t I end up with scrambled eggs on the bottom of my skillet if the bread doesn’t soak everything up? First off, would that really be a bad thing? No. Truth is, you won’t. You can take an extra step and let the bread soak in the egg/milk for a few minutes and then give them a quick flip just before you put them in the oven. this did the trick for me.
Second, will the inside be soft enough? Yes! Just make sure you pick up the softest baguette you can find. If it feels stale or too hard then skip it.
I like to serve my french toast with a little powdered sugar, fresh fruit of your choosing, and of course real maple syrup. Mimosas and bloodys required.Print
The easiest French toast recipe you will EVER bake. No overnight waiting and perfect for a crowd. Dusted with powdered sugar, it literally tastes like fried dough topped with maple syrup.
- 1 pound (16 oz) French bread baguette, cut into 1 inch thick slices
- 3 eggs, beaten
- 1 cup milk (whole or 2%)
- 1 tablespoon ground cinnamon
- 1 teaspoon, powdered sugar
- 1/4 teaspoon vanilla extract
- Sliced strawberries for topping (optional)
- pinch of salt
- Maple syrup (don’t forget this)
- Preheat oven to 350 °F.
- Slice bread and arrange face up in a greased skillet or baking dish. Pack as tightly as possible with no overlap.
- Combine whisked egg, milk, cinnamon, vanilla extract, and salt in a bowl. Whisk to combine and pour evenly over the bread in the skillet.
- Let sit for 3-4 minutes so egg mixture can soak into the bread. You can give the bread slices a flip and let soak for another few minutes. It’s OK if there is egg/milk mixture in the bottom of the skillet. It will continue to soak into the bread as it bakes.
- Bake for 40-45 minutes. The tops of the bread slices should be just crispy. Top with powdered sugar and serve immediately.
This can be made and soaked overnight if you prefer. Fully prepare and place the skillet in the refrigerator and cover with aluminum foil. Let sit for 15-20 minutes on the counter before baking to come up to room temp. Bake for 45 minutes or until top is golden and slightly crispy.
Keywords: french toast bake, overnight french toast