Want to serve a French toast breakfast without the stovetop mess? Try this oven method. It’s great for serving a big family or a crowd.
Recently, Between Carpools reader shared her technique for making French toast in the oven. French toast in general is a great basic. It’s that comforting breakfast that’s perfect for Sunday morning (especially if you have challahs that are extra from Shabbos).
Like pancakes, it also makes a great breakfast-for-dinner. It’s filling and sweet and makes the house smell good.
But, we hear, you might not love that part that involves frying on the stovetop and the potential splatters.
What’s also great about an oven method is that you can have all the French toast for your little or big crowd ready at the same time, and besides for the mess you’re saving, you also don’t need to stand over the stovetop, cooking the toast one by one.
This method starts by drizzling the parchment on your baking sheet with oil and sugar – a couple tablespoons each.
Make your French toast batter. This classic version includes 5 eggs, 1 cup milk, vanilla, and cinnamon.
Dredge the challah in the batter on both sides
and add to the baking sheet.
Drizzle challah with remaining oil
and sugar and sprinkle with additional cinnamon.
And everyone’s French toast is hot and ready at once! Enjoy as-is, or if you prefer your French toast with that extra sweetness, add your confectioners’ sugar or maple syrup.
Oven French Toast
Ingredients
- 1 medium challah, sliced
- 4 tbsp oil, divided
- 4 tbsp sugar, divided
- cinnamon, for sprinkling
French Toast Batter:
- 5 eggs
- 1 cup milk (regular or pareve)
- 1 tsp vanilla extract
- ¼ tsp cinnamon
Instructions
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper and drizzle with 2 tablespoons oil and 2 tablespoons sugar.
- In a shallow dish, whisk together French toast batter ingredients. Dredge each slice of challah in mixture, letting the excess drip down. Place on prepared baking sheet (they should not be touching).
- Drizzle challah with remaining oil and sugar and sprinkle with additional cinnamon.
- Bake for 10 minutes, then flip and bake for an additional 10-12 minutes. Enjoy immediately! Maple syrup or confectioners’ sugar is optional.
This is great! We also make French toast in the Betty. It fluffs up and has a delicious fried taste without the extra mess! And I don’t even find the extra oil necessary…
Ooh sounds like a great idea! What’s your recipe and how long do you leave in there? Do you flip?
Any recipe works and you leave it in for a few min and then flip. You’ll see when it starts getting golden around the edges.
When you make it in the Betty Crocker you don’t put any oil? And it’s not very dry?
What a great idea!
Approx how many slices of regular bread would this work with?
Important: Milk may not be used if you served the Challah at a fleishig meal. Make sure to substitute with pareve milk,
I am excited to try this method! We make our french toast savory and sugar free ::)
We also use our whole wheat homemade challah