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.
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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
Allison says
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.
Erica says
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!
Cathy Trochelman says
So happy to hear it!
April St. John says
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!
Cathy Trochelman says
So happy you enjoyed it!
Crystal says
Absolutely delicious!!! I used sourdough bread.