Baked French Toast

Baked French Toast
  • 25M Total Time

  • 15M Prep Time

  • 3 Ingredients

  • 6 Servings


  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.


  • 12 large EGGS
  • 1/2 cup milk
  • 12 slices day-old white OR whole wheat bread


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.


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

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.