In my Classic French Toast recipe, I showed you how to make French Toast using a pan. This time, I want to share with you how to make French Toast using the oven. The steps are basically similar, except instead of using a pan to toast it, you just have to put it in the oven after soaking the bread overnight. I find this take lesser work than the pan method because you can just toss it in the oven in the morning. More time to do your morning rituals, isn’t that great?
The French Toast made from pan will have a more crunchy texture in the outside, but still soft texture in the middle. This baked overnight method will give you a crunchy top, but a cake like texture in the middle, more like a bread pudding. So, it really depends on what you feel like eating, either way, both are great. Let’s get started!
- 5-6 pieces sandwich or brioche Bread cut into small cubes (White, Whole Wheat or any Sweet Breads that is few days old) – dark sides remove
- 3 Eggs
- 1 cup full fat Milk
- 1/4 cup + 3 tablespoon Brown Sugar
- pinch of Cinnamon Powder
- 1 teaspoon Vanilla Extract
Note: Depending on the age, type and texture of the bread, you may need more or less milk. Adjust as needed. You want the bread to be fully coated with liquid mixture and a little more liquid left to submerge half of the bread.
- Mix Eggs, milk, cinnamon, vanilla extract and 1/4 cup of brown sugar.
- Cut bread into small cubes.
- Pour eggs mixture into the cut bread. Toss until fully coated.
- Arrange the mixture in a 5.5×5.5 square pan. If you want to add fruits, or any filling, this is the time to do it. You have 2 options:
- Mix the fresh fruits with the bread & milk mixture. Toss to distribute the fruits into the mixture. This is what I did with the Blueberry French Toast.
- Another option is to add the fresh fruits or filling in the center. Divide the soaked bread (from step 3) into 2. Layer the pan with the first half, and add your fresh fruits or any filling in the center. Add the remaining half of the soaked bread on top of the fresh fruits or filling.
- Cover with plastic wrap and leave overnight in the fridge.
- Before baking, sprinkle with 3 tbsp of brown sugar on top.
- Preheat oven to 350F/177C.
- Bake for 20-30 minutes or until top is golden brown and the center is set and no longer wet. Check the center, if still wet, pop in back to the oven for another 10 – 15 minutes.
- Dust with icing sugar and add top with desired toppings.
Serves 3 – 4
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- Caramel Sauce
- Chocolate Ganache
- Creme Mousseline
- Fresh Fruits
- Strawberry Jam, Raspberry Jam, Blackberry Jam
- Toasted Nuts
- It is best to use a few days old bread for this recipe especially if you want to leave it overnight in the fridge. The texture of the bread should be a little bit hard and dry already. A stale bread will not get too soft when submerged in the egg and milk mixture.
- It you want to make a larger batch, make sure you have enough liquid to soak the bread, but not too much to the point that you cannot see the bread anymore.
- Depending on the age, type and texture of the bread, you may need more or less milk. Adjust as needed. You want the bread to be fully coated with liquid mixture and a little more liquid left to submerge half of the bread.
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