Family-style Baked French Toast makes the perfect addition to any weekend brunch! It’s super easy to make and has a deliciously sweet brown sugar glaze that bakes right in. Dust it with powdered sugar and top it with fresh fruit for maximum deliciousness!
There’s nothing *quite* as exciting to me as a big brunch. Preferably buffet-style, so I can have bites of all the things I would never make an entire breakfast of.
Because when it comes to making or ordering breakfast for myself, I’m an egg girl through and through. But that doesn’t mean I don’t love me a little something sweet.
Especially if that something sweet happens to be French Toast. I’m a French Toast lover… from Peach Cobbler French Toast to Lemon Berry French Toast to Cinnamon Roll French Toast.
And this basic Baked French Toast is one of my all time favorites. It’s soft on the inside with a crispy baked edge and the most delicious buttery brown sugar glaze. And… it’s baked on a sheet pan which makes it perfect for feeding a crowd!
Weekend brunch… here we come!
what you’ll need for this recipe
Bread – I used one loaf of French bread, cut into 1 inch slices.
Eggs & milk – I used 6 large eggs + 1 3/4 cup milk for the French Toast batter.
Brown sugar & butter – I used 2/3 cup packed brown sugar + 1/2 cup melted butter for the glaze.
Cinnamon & vanilla – I added 2 teaspoons cinnamon and 1 teaspoon vanilla extract for delicious flavor.
how to make baked french toast
Make the glaze. In a small mixing bowl, combine the brown sugar, melted butter, cinnamon, and vanilla. Mix well, then spread evenly in a greased 15x10x1 inch baking pan. Set aside.
Make the egg batter & soak the bread. In a shallow pan (I used 9×13 inch) combine the eggs and milk. Whisk well, then add the bread and soak for 1-2 minutes, flipping once.
Bake. Place the bread over the brown sugar mixture. Bake, uncovered, at 350°F for 25-30 minutes or until golden brown.
Garnish & serve. Serve brown sugar side up. Dust with powdered sugar and top with fresh fruit as desired.
Recipe Variations
- Substitute another type of bread, such as sourdough, cinnamon raisin, or wheat
- Add ground nutmeg, pumpkin pie spice, or any of your favorites
- Substitute almond extract or maple extract for vanilla
- Add maple syrup to the brown sugar mixture
- Add fresh strawberries, blueberries, peaches, or thinly sliced apples on top of the brown sugar mixture before adding the bread
- Add chopped pecans or walnuts to the brown sugar mixture before adding the bread
Storage Tips
Leftover French Toast can be stored, covered, in the refrigerator for up to 5 days. To reheat, transfer to an oven-safe baking pan and bake at 350° for 15 minutes or until heated through.
More Delicious Brunch Recipes
Love brunch as much as I do? Round out your menu with these delicious recipes!
Ingredients
- 1 loaf French Bread cut into 1 inch slices
- 2/3 cup light brown sugar packed
- 1/2 cup salted butter melted
- 6 large eggs
- 1 3/4 cup milk
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
Instructions
- In a small mixing bowl, combine the brown sugar, melted butter, cinnamon, and vanilla. Mix well, then spread evenly in a greased 15x10x1 inch baking pan. Set aside.
- In a shallow pan (I used 9×13 inch) combine the eggs and milk. Whisk well, then add the bread and soak for 1-2 minutes, flipping once.
- Place the bread over the brown sugar mixture. Bake, uncovered, at 350°F for 25-30 minutes or until golden brown.
- Serve brown sugar side up. Dust with powdered sugar and top with fresh fruit as desired.
Notes
Recipe Variations
- Substitute another type of bread, such as sourdough, cinnamon raisin, or wheat
- Add ground nutmeg, pumpkin pie spice, or any of your favorites
- Substitute almond extract or maple extract for vanilla
- Add maple syrup to the brown sugar mixture
- Add fresh strawberries, blueberries, peaches, or thinly sliced apples on top of the brown sugar mixture before adding the bread
- Add chopped pecans or walnuts to the brown sugar mixture before adding the bread
Made this today and it was a hit. Followed directions until the end where I broiled the tops to get a more browned color on them. I did flip all the finished pieces over once I took it out of the oven as I could see if I allowed to get to room temp the toast would stick to the pan because the topping hardened. Will definitely make again.
This turned out amazing! I actually used heavy whipping cream. I loved it didn’t turn to mush! My family said I need to make it again! Thank you for this simple recipe!
So happy to hear it!
We had this for breakfast this morning. I left out vanilla and used a tablespoon of pure maple suyrup, instead. It smelled amazing and tasted excellent!
So happy you enjoyed it!
Absolutely delicious!!! I used sourdough bread.
I was seeking a baked French toast recipe that didn’t require an overnight soak & stumbled on this. Used croissant bread, it was nice & thick. Buttered the sheet pan, mixed cinnamon & brown sugar together in a small bowl so the cinnamon would mix evenly into the egg/milk custard and added it to the eggs/milk. Dipped each slice into eggs on both sides, placed into pan for bake. Only used 1 T. brown sugar as I had put 1 T. turbinado sugar into the custard already (I’m a “wing it” baker sometimes) and we prefer less sweet. 2/3 into bake, brushed bread with melted butter, flipped & baked for another 2-3 minutes. Delicious! a beautifully set custard, complemented the croissant bread so well. Thank you for sharing a simple, yet fancy, breakfast/brunch option.
made this this morning,great recipe,easy to assemble.we thought it would be good with an added layer of sausage patties,or crumbled ,browned breakfast sausage over the top.ill try that next time
Sounds delicious!
Love this. Tastes delicious and it doesn’t have to sit overnight.