Baked French Toast
Crisp on the outside, custardy in the center, and baked all at once on a sheet pan, this baked French toast is perfect for feeding a crowd with minimal effort. No flipping at the stove and no soggy slices, just golden toasted edges and classic cinnamon vanilla flavor.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Special Equipment: 9x13 casserole dish
Ingredients
3 large eggs
1 tablespoon vanilla extract
2 teaspoons packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons unsalted butter, melted
1 cup milk
8 slices hearty white sandwich bread
Vegetable oil spray
Directions
Heat oven to 425°F. Adjust one oven rack to the lowest position and a second rack 5 to 6 inches below the broiler. Generously spray an 18 by 13 inch rimmed baking sheet with vegetable oil spray.
In a large bowl, whisk eggs, vanilla, brown sugar, cinnamon, and salt until smooth and fully combined. While whisking, slowly drizzle in the melted butter, then whisk in the milk.
Pour the custard mixture evenly onto the prepared baking sheet. Arrange bread slices in a single layer, leaving small gaps between slices. Quickly flip each slice once so both sides are coated. Let sit about 1 minute until the custard is absorbed.
Bake on the lower rack until the bottoms are golden brown, 10 to 15 minutes. Move the pan to the upper rack and turn on the broiler, leaving the pan in the oven as it heats. Broil until the tops are golden, watching closely, 1 to 4 minutes.
Carefully flip each slice with a thin metal spatula and serve immediately.
