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I find that bumping the heat up to 400 has a better result. I cut the butter to 1/3 cup the second time I made it, and we didn't notice a quality difference... so better light! Today I tried 1/4 cup butter, which was also really good. Also, I use brown sugar for sprinkling... approximately 1/3 cup.

Really good recipe that I'll make again... it's easier than making smaller quantities on the stovetop and tastes great. Thanks.

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Chef TanyaW January 25, 2012

Excellent! I made this for Christmas morning and everyone loved it. I made it more like a bread pudding casserole with torn bread pieces in a 9x13 pan. The top was a little crunchier than I would have liked . . . when I make this again I'll probably cover the pan for a bit. Thank you for sharing. Most similar recipes recommend overnight soaking; I didn't miss that step a bit!

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Lisa Dalgleish December 26, 2013

This was delicious! I made it with eggnog instead of milk for Christmas breakfast. It was fantastic. I agree that the butter could be cut. We'll definitely be making this again.

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SAMS_Club December 27, 2012

Loved it! Made this for supper along with some turkey bacon and canned pears. I had medium eggs so I used 6 of them and the whole amount of milk. I also added a couple of TBS of flour while whisking the eggs (just how I make my french toast). I dipped each piece of french bread in the egg mixture while the margarine was melting (next time I think real butter would be better) and then put each piece of bread on the tray after liberally sprinkling with cinn/sugar and spooned a bit of the egg mixture on top of each piece just before putting in the oven. At the end of 30 min baking time, it wasn't as crisp as I'd have liked so I flipped it over and broiled the top for a min or so until brown. Changes I'm going to try next time: real butter instead of margarine, cinnamon with BROWN sugar sprinkled onto the butter and baking at a higher temp to crisp the bread a bit more and avoid using the broiler. And I wanted to add that for making french toast, I always buy the discounted day old french bread - it's cheap and works perfect for this use! I LOVE this recipe/concept and will make it often!

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caramcguire May 26, 2011

This is absolutely delicious! I'd always hesitated to make oven-baked French Toast, but this is the only way I will make it from now on! Now I'm always tickled to have leftover French or Italian bread so I have an excuse to make this wonderful dish. I sprinkle extra cinnamon-sugar on the top before baking. I end up eating it slowly to savor every bite! Everyone in the family loves it, and it makes a great dinner as well as breakfast.

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suesahn June 20, 2010

We used regular old whole wheat bread (6 slices), 4 eggs, but way less milk. The liquid amount was perfect. Also we did not scatter the sugar on the baking dish but, rather, scattered it on the toast itself. We flipped the toast midway through the cooking time. Next time, we will cook it less that 30 minutes, because some of it burned... but, still, this is a great idea, and we intend to make it again!

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juniperwoman April 04, 2010

Yum! These were tasty and very easy. I liked not having to keep an eye on them while cooking. Would be wonderful for guests!

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Meghan February 15, 2010

I really love this recipe!! Tonight we had it for dinner, but I didn't have french bread. Instead I used two slices of white bread and spread some cream cheese between them. It was delicious! I also topped it with sugar and nutmeg.

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bjhgimbrone January 13, 2010

yum!! cut it down for two of us & used milk & honey bread and just a sprinkle of added pumpkin pie spice mix in the egg mixture. so delish.

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LizzieP January 03, 2010

This was pretty good. I liked that it didn't need syrup, but it seemed like it had too much milk in the egg batter - the french toast didn't seem as 'eggy' as we like. Definitely a recipe worth tweaking and making your own!

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Evan's Mommy November 15, 2009
Baked Cinnamon Sugar French Toast