Baked French Toast

Baked French Toast
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  • Ingredients
    12 large EGGS
    1/2 cup milk
    12 slices day-old white OR whole wheat bread
    butter, OPTIONAL

    Yields: 6 servings

  • Nutritional Information

    Per serving: 1/6 of recipe

    Calories: 302

    Total fat: 12 g
    Saturated fat: 4 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 4 g

    Cholesterol: 374 mg
    Sodium: 426 mg
    Carbohydrates: 29 g
    Fiber: 2 g
    Sugar: 5 g
    Protein: 18 g
    Vitamin A: 166 mcg
    Vitamin D: 2 mcg
    Folate: 110 mcg
    Choline: 305 mg
    Calcium: 161 mg
    Iron: 4 mg
    Potassium: 237 mg

    This recipe is an excellent source of protein, choline and folate, and a good source of vitamin D and vitamin A.


  1. HEAT oven to 500°F. BEAT eggs and milk in large bowl until blended. POUR 1/2 of the egg mixture into 13 x 9 x 2-inch baking pan. PLACE six bread slices in pan; TURN slices over and LET stand until egg mixture is absorbed. PLACE bread in single layer on well-greased baking sheet.

  2. REPEAT with remaining egg mixture and bread, using a second baking sheet.

  3. BAKE in 500°F oven 6 minutes. TURN slices over; SPREAD with butter if desired. BAKE until golden brown and no visible liquid egg remains, 3 to 4 minutes longer. SERVE or FREEZE for later use.

Insider Info

  • Serve with your favorite syrup or preserves, or try applesauce, vanilla yogurt, cinnamon sugar or chopped nuts.
  • To freeze: Cool French toast on wire racks. Return to baking sheets; freeze in single layer 1 to 2 hours. Wrap well, individually or stacked; freeze up to 1 month.
  • To reheat frozen French toast: Single servings can be reheated in the toaster. To reheat more servings, unwrap slices, place on baking sheets and bake in preheated 375°F oven until hot, 8 to 10 minutes.