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Breakfast

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.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 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
  • ground cinnamon (optional)
  • 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

Directions

  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.