Recipe Cinema

This recipe is the perfect solution for any morning breakfast. It is great for when your stovetop is already accommodating multiple entrees and you just don’t have another burner. It fits perfectly onto a sheet tray and can be baked in the oven alongside another delicious recipe!

This is also great for when mornings are busy and standing over a stovetop to fry individual slices of French toast just feels like a luxury you don’t have time for. That’s why baked French toast is a game-changer—it’s easy, convenient, and perfect for feeding a crowd or just treating yourself to a no-fuss breakfast.

For this recipe, I use long rolls, which soaks up the mixture so you get a wonderfully soft texture on the inside but yet a slightly crisp outside as they bake. Best of all? You can prep everything the night before and simply pop it in the oven in the morning. Let your oven do the work while you sip your coffee or tackle your morning routine!

Print Recipe

Baked French Toast

Prep Time10 minutes mins

Cook Time25 minutes mins

Servings: 6 -8

Ingredients

• 1 c Milk
• 1 c Heavy cream
• 4 lg Eggs
• 1/2 c Brown Sugar
• 1/2 tsp Salt
• 1 tsp Cinnamon
• 30 1" Slices of Long Roll approximately
• 8 tbsp Butter melted

Instructions

• In a large bowl, beat together the milk, heavy cream, eggs, brown sugar, cinnamon and salt.
• Spread melted butter onto a large sheet pan that has at least a 1/2 lip around the edge. (I use a 16"x 22" sheet pan)
• Dip roll slices into the mixture, allowing mixture to soak slightly. Then line them along the buttered sheet pan. Repeat the dipping process with the remaining slices. Sprinkle the tops with a little more cinnamon, if desired.
• In a preheated oven, bake at 425°F for 10 minutes. Remove from oven and flip each piece over. Cook 10-15 minutes more.
• Serve hot with your favorite toppings, such as maple syrup, fruit or whipped cream.
• Enjoy!

Notes

Substitutions:

• Long Rolls– The batter for this recipe is perfect for dipping almost any kind of roll. You can easily substitute with baguette, sliced French or Italian rolls. Make sure slices are at least 1″ in thickness. 
• Heavy Cream– This can be substituted with half and half. However, if using half and half, I recommend replacing both the heavy cream and milk with it. Therefore, using 2 cups of half and half in lieu of both the milk and heavy cream.

Notes:

This can be prepped the night before. Simply prepare everything as if you are going to bake but then cover the pan and place in the refrigerator. Bake the following day. I recommend baking within 24 hours of preparing.

Storage:

This stores well in an airtight container or ziplock bag in the refrigerator for 2-3 days. 

 

 

  

 

For a video demonstration on how to prepare this recipe, please check out my video on YouTube.