Brunch Baked French Toast Recipe -
Brunch Baked French Toast Recipe
  • READY IN 35 mins

Brunch Baked French Toast

Recipe by  

"Easy, easy, serve with anything you like; kids love this one and so do adults."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk eggs, milk, and salt together in a bowl; pour into a shallow dish. Soak bread slices in egg mixture until saturated.
  3. Spread softened butter over the bottom of a 10x15-inch jelly roll pan. Sprinkle brown sugar over the butter. Arrange bread slices onto sugar in a single layer; sprinkle with cinnamon.
  4. Bake in preheated oven until beginning to firm, 25 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2012

I thought this was very good and would definitely make it again. They only change I would make is to use a little less brown sugar. I definitely could taste the brown sugar. Otherwise, for a quick and easy baked French toast, this one's hard to beat!

Most Helpful Critical Review
May 13, 2013

Baked too long, too crunchy 5/12/13 after cancer walk @ Diane's


22 Ratings

Jan 07, 2013

What an easy recipe and SO DELICIOUS!

Jan 26, 2013

Really liked this recipe but next time will add 1/2 tsp real vanilla to the egg/milk mixture.

Feb 17, 2013

Only thing I had to do differently was increase the amount of milk/egg/salt combo - I ended up doing it with 5 eggs, 1.5 cups milk and 3/4 teaspoon of salt. Additionally, I baked it for about 38 minutes and sprinkled powdered sugar on top just before serving. We served with syrup and butter, but honestly didn't need it. This tastes wonderful and only takes about 5-10 minutes to throw together.

Jan 04, 2014

Absolutely positively amazing! Made it for Christmas morning breakfast...everyone loved it. Only thing I added was drizzled pure maple syrup on bread after it was out of the oven. Thank you SO MUCH for sharing this recipe :)

Dec 08, 2013

I did need more egg/milk mixture but no big deal! I didn't have to make it the night before - bonus! It's easy and fast & my family loved it! Perfect for a cold December Sunday morning breakfast! Thank you!

Oct 20, 2013

I actually made this with gourmet hot dog buns we had left over... added 1 tsp. of vanilla extract to the egg mixture and baked it for the full 30 minutes. It was DELICIOUS and my fiancee and his son ate it all! It is definitely a keeper. The top was a little crunchy, which we liked, and the rest was not soggy but a perfect combo for french toast. I think there may have been a bit too much butter for my liking so I'll reduce that a bit next time. We baked it in a 9 X 13 glass baking dish. Yum!


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  • Calories
  • 751 kcal
  • 38%
  • Carbohydrates
  • 104.1 g
  • 34%
  • Cholesterol
  • 205 mg
  • 68%
  • Fat
  • 29.6 g
  • 46%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 1128 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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