This overnight Baked French Toast is simple to prepare, ideal for feeding a group, and utterly delicious. Prepare it the night before, bake it the next morning, and enjoy a warm, comforting breakfast with minimal morning effort.
Traditional French toast can take time when made individually on the stovetop, but this baked version streamlines the process. Thick slices of baguette are soaked in a spiced egg-and-milk custard overnight so they absorb flavor and moisture. The next morning you simply transfer the soaked slices to a buttered baking sheet, bake until golden and crisp, brush briefly with melted butter, flip, and finish baking. The result is evenly cooked, tender centers with crisp edges—perfect for serving with fruit, syrup, or savory sides.
Oven French Toast Ingredients
- Baguette: A crusty baguette gives the best texture. Slice it thick—about ½ to ¾ inch per piece—so the bread holds up to the custard without turning mushy.
- Eggs and Milk: Eggs and milk create the custard base that makes the toast rich and creamy. You can substitute unsweetened almond milk or another plant-based milk if you prefer.
- Spices and Flavoring: Cinnamon, nutmeg, vanilla extract, and a pinch of salt add warmth and balance to the custard.
- Butter: Use butter to grease the baking sheet and brush on the slices during baking for a golden, flavorful crust.
What I Used For This Recipe
Basic tools make this recipe easy: a 9×13 baking dish to soak the bread, a rimmed baking sheet for baking, and a pastry brush for applying melted butter. A sturdy spatula helps when flipping slices.
- 9 x 13 inch baking dish to soak the baguette overnight
- Rimmed baking sheet for oven baking
- Pastry brush to apply melted butter
- Mixing bowl and whisk for the custard
How To Make Overnight French Toast
- Prepare the baguette slices. Cut a baguette into ½ to ¾ inch thick slices and arrange them in a single layer in a 9×13 inch baking pan.
- Mix the custard. In a bowl, whisk together eggs, milk (or non-dairy milk), vanilla extract, cinnamon, nutmeg, and a pinch of salt until smooth.
- Soak the bread. Pour the custard evenly over the baguette slices, pressing gently to help the liquid absorb. Cover the pan and refrigerate for at least 6 hours or overnight.
- Preheat the oven. When ready to bake, preheat the oven to 450°F (232°C). Grease a rimmed baking sheet lightly with butter.
- Bake and finish. Arrange the soaked slices on the prepared baking sheet so they are spaced slightly apart. Bake for 8 minutes, remove, brush the tops with melted butter, flip each slice, and return to the oven for an additional 6 minutes or until golden brown and crisp on both sides.
- Serve warm. Serve hot with fresh fruit, yogurt, maple syrup, or savory breakfast items like eggs and bacon.
What kind of bread is best for French toast?
A baguette is my top choice for baked French toast because its firm crust and dense crumb maintain structure during soaking and baking. Other good options include challah, brioche, or a sturdy sourdough—just be sure to use day-old or slightly stale bread if possible so it soaks evenly without falling apart.
Why is my baked French toast soggy?
Sogginess usually results from either soaking too long or using slices that are too thin. For best results, soak the bread overnight or at least 6 hours so it absorbs evenly, but avoid overly saturated pieces. Thicker slices help preserve texture. If slices seem underdone after baking, return them to the oven for a few extra minutes until the edges crisp.
What To Serve with Oven French Toast
This baked French toast pairs well with both sweet and savory sides. Try fresh berries, sliced bananas, or a warm fruit compote for sweetness. For savory complements, serve with scrambled or fried eggs, breakfast sausage, or crispy bacon. A drizzle of maple syrup, a sprinkle of powdered sugar, or a dollop of yogurt also make excellent finishing touches.
More French Toast Ideas
- Apple and cinnamon variations with baked apple slices
- Individual French toast cups made in a muffin tin for portion control
- Classic stovetop French toast for quick weekday mornings
- French toast casserole with sweet or savory add-ins
If you enjoy make-ahead breakfasts, baked oatmeal or a croissant bake with ham and cheese are excellent alternatives that also accommodate feeding a crowd. These recipes follow a similar approach: assemble ahead, refrigerate, and bake when you’re ready to eat.
Kitchen tips: Use day-old bread for best texture, gently press slices into the custard to encourage even absorption, and space the slices on the baking sheet to allow hot air to crisp each edge. Adjust spices to taste—add more cinnamon for warmth or a pinch of cardamom for a different aromatic note.
Baked French Toast
Ingredients
- 1 baguette, cut into ½ to ¾ inch slices
- 2 eggs
- 1 cup milk or unsweetened almond milk
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp vanilla extract
- ¼ tsp salt
- 2 tbsp unsalted butter, melted (plus extra for greasing)
Instructions
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Place baguette slices at the bottom of a 9×13 inch baking pan in a single layer.
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Whisk together eggs, milk, cinnamon, nutmeg, vanilla extract, and salt until fully combined.
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Pour the custard mixture evenly over the bread slices. Cover and refrigerate for at least 6 hours or overnight so the slices soak up the custard.
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When ready to bake, preheat the oven to 450°F (232°C). Grease a baking sheet with a little butter and arrange the slices evenly spaced on the sheet.
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Bake for 8 minutes, then remove from the oven and brush the tops with melted butter. Flip each slice and bake for another 6 minutes or until golden and crisp.
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Serve hot topped with fresh fruit, a drizzle of maple syrup, or alongside eggs and bacon for a complete breakfast.
Equipment
- Pastry brush or silicone brush
- Rimmed baking sheet
- 9×13 inch baking dish
Nutrition
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Calories: 350 kcal
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Carbohydrates: 33 g
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Protein: 13 g
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Fat: 19 g
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Sodium: 591 mg
Nutrition information is an estimate provided by an online calculator and should not replace professional nutritional advice.
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