Oven-Baked French Toast

This make-ahead dish can be prepared the night before, then popped in the oven a half hour before breakfast. It bakes up fluffy and golden in our Stoneware Baker. Top with fresh, vibrant strawberries before serving.


  •  Vegetable oil for spraying
  • 1 loaf (8 oz./250 g) French bread
  • 6   eggs
  • 1½ cups (375 mL) milk
  • 4 tbsp (60 mL) sugar, divided
  • 1 tsp (5 mL) vanilla
  • ⅛ tsp (0.5 mL) salt
  •  Optional: Ground cinnamon
  • 1 lb (450 g) strawberries, stemmed and sliced (about 3 cups/750 mL)
  • ½ tsp (2 mL) lemon zest
  • 1 tsp (5 mL) lemon juice
  •  Powdered sugar


  1. Spray the Stone Rectangular Baker with vegetable oil. Slice the bread into 1" (2.5-cm) thick slices (10–16 slices). Arrange the slices in single layer in the bottom of the pan.

  2. Beat the eggs in a large mixing bowl. Whisk in the milk, 3 tbsp (45 mL) of the sugar, vanilla, and salt. Pour the mixture over the bread. Cover and refrigerate for at least 1 hour or overnight.

  3. Preheat the oven to 400°F (200°C). Sprinkle the bread with cinnamon, if you’d like. Bake, uncovered, for 30 minutes, or until golden brown.  

  4. Meanwhile, combine the strawberries, lemon zest, lemon juice, and remaining sugar in a large mixing bowl.  

  5. Remove the pan from the oven. Sprinkle with powdered sugar and serve with the strawberry mixture.  


  • 8  servings of  (2 slices French toast and ⅓ cup/75 mL strawberry topping)

Nutrients per serving:

 U.S. nutrients per serving: Calories 220, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 145 mg, Sodium 280 mg, Carbohydrate 35 g, Fiber 1 g, Sugars 19 g (includes 13 g added sugar), Protein 10 g

Cook's Tips:

French bread loaves come in a variety of sizes. The very long, thin loaves are called baguettes. If you’re using a baguette for this recipe, cut the loaf diagonally to get larger slices.

You can cut the recipe in half and bake in the Stone Square Baker.

Related Products

Related Recipes