Oven Baked French Toast

5.0 from 2 votes

I love this oven baked French toast recipe! It is rich, filling, delicious and comforting. I usually make it on Friday or Saturday mornings as a perfect start to our weekends. French toast is a versatile addition to the breakfast table. Serve with honey, fruit or eggs, you really can’t go wrong!

In addition to being delicious, French toast is well known as the perfect way to use up stale bread! This recipe is amazing because it allows you to use up extra bread, eggs and oranges.

There are two main methods to make french toast: the oven or the stovetop. I used to be a stovetop girl when it was just my husband and I, but now that I’m cooking for more people I believe the oven is the way to go!

It is less messy, doesn’t require me to be standing at the stove for 30 minutes, and allows all the toast to be ready at the same time. I like a crispier french toast so I cook it at 375 degrees, but you can also cook it at 350 for a couple extra minutes for a softer, chewier toast.

Ingredients for Oven Baked French Toast

• 1 loaf of bread – I used a sourdough bread that had become a little stale, but brioche and french bread are my other favorites for this recipe!
• 1/3 cup orange juice – I usually use this an an opportunity to use up extra clementines, but you can use actual orange juice. Orange juice actually provides a stronger orange flavor than the fresh squeezed juice.
• 2 tbsp greek yogurt
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 tsp vanilla
• 6 eggs

How to Make French Toast in the Oven

Preheat the oven to 375 degrees F.

Whisk together the orange juice, greek yogurt, salt, vanilla, cinnamon and pumpkin pie spice.

Whisk the eggs into the mixture.

Cut the bread and soak in the egg mixture for 5-10 minutes. If your bread is dense, poke some holes into the slices with a fork to allow the egg mixture to soak in!

Generously grease a baking dish with butter. I prefer to use a glass baking dish because I find the toast doesn’t stick as readily to it.

Lay the soaked pieces of bread in the baking dish and place into the oven.

Bake for 8-10 minutes, flip the toast and then cook another 8 minutes.

I recommend topping your toast with powdered sugar or maple syrup!

Tips and Alternatives

• Use Stale Bread: Slightly stale bread absorbs the custard better without getting too soggy. Thick slices like brioche or challah work best.
• Grease the Pan: Prevent sticking and make cleanup easier by generously greasing the baking dish with butter or nonstick spray.
• Let It Soak: For extra flavor and a custardy texture, let the bread sit in the custard mixture for at least 10-15 minutes before baking.
• Cover, Then Uncover: Start baking covered with foil to cook the inside evenly, then remove the foil to achieve a golden, crispy top.
• Prep Ahead: Assemble the dish the night before and refrigerate. This allows the flavors to meld and saves time in the morning.
• Don’t Overbake: Bake until the center is set but still soft—overbaking can make it dry.

More Easy Recipes

• Perfect Scrambled Eggs
• Rosemary Sourdough Bread

5.0 from 2 votes