This Baked Cinnamon French Toast recipe is a game changer! For more years than I can count, I have made French Toast the classic way– make an egg custard, soak it, grill and serve. This recipe has forever changed how to make French toast– and you can easily serve a crowd, at the same time! In that case, what’s so game changing? Here’s the “what”– you bake the French toast slices, and instead of flipping them over, you move the baking sheet to the broiler and cook the top side. Brilliant! This is forever going to be how I make French Toast. I’m hooked!
French toast is a delicious way to use bread that is on the verge of going stale. I had a loaf of Japanese Shokupan Bread that I had baked, just a few days before I made this French toast. I had already enjoyed this fluffy white bread as morning toast and as grilled cheese sandwiches.
I had a few more slices of that fabulous bread left, and I decided to make French Toast. NOTE: I’ve owned this adjustable bread keeper (photo below) for many years, and it’s come in handy for my fresh baked breads.
As I tend to do, I went to my favorite recipe source, “America’s Test Kitchen“. I have been a subscriber to their website for many years, where I can watch their helpful videos on how they make a recipe. So far, I’ve never had a recipe go wrong, so they are my “go to” source when I want to learn how to make something new– or better.
Lo and Behold, ATK (as I call them, for short) posted their Every Day French Toast Recipe. As I watched the video, I was fascinated at how simple and effective their technique was. I made the recipe, and we loved it.
I thawed a loaf of Brioche Bread that I buy at our local Trader Joe’s (a homemade loaf is next on my “must make” recipe list). Here’s how to make the best French Toast that you’ll ever eat!
Of course, you need sliced bread, eggs, whole milk, brown sugar and melted butter– and a little cinnamon.
It takes just a minute or two to whisk the ingredients together. Here’s where the recipe takes a different turn…. you pour the custard into a prepared baking sheet. TIP: The second time I made this, I brushed an even layer of vegetable oil instead of baking spray. This really prevented the French toast from sticking.
I’ve tilted the baking sheet, so that the egg custard is evenly spread out. One by one, I placed 8 slices of bread into the custard and let it soak for a couple of minutes– then flipped them over. The oven has been preheated to 425F and the sheet pan is placed on the lowest rack to bake 10-15 minutes. Here’s what’s cool! Instead of flipping the French toast slices over, you turn on the broiler and set the baking sheet on the upper rack. Watch it closely– 1-4 minutes, until golden brown.
Voila! The aroma of cinnamon and vanilla wafted into the area where my husband was hungrily waiting. Mmm.
Since I had prepared the baking sheet with a thin layer of vegetable oil, my large spatula released each slice without any problems. Let’s eat!
This recipe is so versatile, that you can customize your French toast to your personal tastes. For us, it’s Pure Maple Syrup and a dash of powdered sugar. You could have fun with adding almond extract, if you wish. Any kind of white bread works, or try some whole wheat bread. Go for it!
TASTING NOTES: For family holidays, I still love our Overnight Blueberry and Cream Cheese French Toast Casserole. This is such a quick and easy way to make French Toast, without a doubt. If you’re cooking for more than two people, this is the perfect way to have breakfast ready all at once. So, if it’s just the two of us, why did I use 8 slices of bread? Well, I can attest to the fact that these reheat beautifully. Husband prefers the microwave method, and that’s fine. Me? I use my Air Fryer to reheat, so I can get a little bit of crispiness to it. Either way, my husband and I agree we like this breakfast treat more than pancakes or waffles. That says a lot!
Fantastic Everyday Baked Cinnamon French Toast
Equipment
- 1 Rimmed Baking Sheet
Ingredients
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon table salt
- 2 tablespoons unsalted butter melted
- 1 cup milk
- 8 slices hearty white sandwich bread Brioche is my favorite
Instructions
- Adjust 1 oven rack to lowest position and second rack 5 to 6 inches from broiler element. Heat oven to 425 degrees. Generously spray bottom and sides of 18 by 13-inch rimmed baking sheet with vegetable oil spray. NOTE: I prefer to brush an even layer of vegetable oil on the baking sheet, to prevent any kind of sticking. Whisk eggs, vanilla, sugar, cinnamon, and salt in large bowl until sugar is dissolved and no streaks of egg remain. Whisking constantly, drizzle in melted butter. Whisk in milk.
- Pour egg mixture into prepared sheet. Arrange bread in single layer in egg mixture, leaving small gaps between slices. Working quickly, use your fingers to flip slices in same order you placed them in sheet. Let sit until slices absorb remaining custard, about 1 minute. Bake on lower rack until bottoms of slices are golden brown, 10 to 15 minutes. Transfer sheet to upper rack and heat broiler. (Leave sheet in oven while broiler heats.) Broil until tops of slices are golden brown, watching carefully and rotating sheet if necessary to prevent burning, 1 to 4 minutes.
- Using thin metal spatula, carefully flip each slice. Serve.Top with maple syrup or confectioners' sugar, if desired, or with fruit.
Notes
Now I’ve never done this! And, while the casserole versions are ok, I like the traditional French toast texture and look. I sometimes hesitate to serve it because usually I have too big of a crowd, but this seems way more efficient. Can’t wait to try this. I haven’t had a magazine in a while but I forgot how interesting some of the Test Kitchen articles were. Thank you for sharing. Hope to make this soon 🙂
This technique is the ONLY way that I’ll make French Toast. It’s super easy, and you get that crunchy exterior texture and custard interior that I like. Enjoy!