Baked French Toast

Baked French Toast


"I got this recipe from my sister in law. She and my brother had it at their gift opening after the wedding. I make it any time we have people staying with us, and it is always a hit. You may sprinkle the top with pecans if you wish."

Ingredients 15 h {{adjustedServings}} servings 395 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
  2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
  3. Bake in preheated oven, uncovered, for 40 minutes.
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Reviews 1150

  1. 1487 Ratings

Michelle Mullis

After reading WAY TOO MANY reviews, here is what I did and it came out PERFECT!!! 6 eggs, 2 cups half and half (no milk), 2 tsp vanilla and 1/4 tsp of cinnamon, soaked overnight, let sit out while oven preheated and turned each piece over, baked covered with foil for 20 minutes, poured sauce over the top and baked uncovered for the remaining 20 minutes. FANTASTIC!!! Kids and grown-ups ate it all up. Served with fresh melon. This will be our new Christmas morning breakfast!!!


I wanted to make this for guest over the weekend but was a litle put off by all the mixed reviews. I decided to vary the recipe with a combination of reviewers ideas. Here's what I did to achieve a great recipe that my guests really enjoyed. Used only 6 eggs, 1 1/4 cups of milk and 1 cup of cream. Used a larger dish. Let rest overnight and turned the bread over after a couple of hours. Baked in the oven and when the top had gone a crunchy brown (not too dark) I removed and turned all the bread over and popped back in for about 15 minutes. This then allowed the egg mixture to puff up in the oven and dry out slightly. We didn't find this soggy at all and my guests requested the recipe. Hubby wants me to make this again, so I guess that says it all.


I've made this for - 3/4 cup milk, 3/4 cup half & half, 7 eggs...I always cut the slices almost 2" thick...I put 14 slices in the 9x13 pan...When cooking this - I cook for half the time and then turn each piece over - comes out Great and seems to eliminate the "extra soggy" center....