1. Preheat your oven to 350°F. Generously grease a 9×13-inch baking dish with butter, making sure to coat the entire surface including the corners.
2. In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until completely smooth and well combined. The mixture should be pale yellow with no streaks of egg white visible.
3. Dip each slice of bread into the egg mixture, coating both sides thoroughly. Let each slice soak for about 10 seconds per side so it really absorbs the custard—don’t just quickly dip it.
4. Place the soaked bread slices in the prepared baking dish. They can overlap slightly if needed—you don’t need them to lie perfectly flat. Overlapping actually creates nice texture contrast.
5. Pour any remaining egg mixture evenly over the bread slices in the dish, making sure to get it into all the gaps between slices. Use a spatula to gently press down on the bread to help it absorb more custard.
6. If you have time, let the assembled dish sit for 5-10 minutes before baking. This extra soaking time creates even more custardy French toast.
7. Bake in the preheated oven for 25-30 minutes until the top is golden brown and the center is set—it shouldn’t jiggle when you gently shake the pan. The edges should look slightly crispy and caramelized.
8. Remove from oven and let it cool for 2-3 minutes. Serve warm with maple syrup drizzled generously over the top and fresh berries scattered on top. Dust with powdered sugar if you’re feeling fancy!

Nutrition Information (Per Serving, based on 6 servings):

• Calories: 245
• Carbohydrates: 35g
• Protein: 9g
• Fat: 7g
• Fiber: 2g
• Sodium: 380mg
• Calcium: 10% DV (from milk and eggs)
• Vitamin D: 8% DV (from eggs)

This French toast provides protein from eggs, calcium for bones, and energy from carbs—a balanced breakfast treat.

Notes:

• Day-old or slightly stale bread works better than fresh—it soaks up custard without falling apart.
• Don’t rush the soaking step. Let each slice really absorb the custard mixture.
• The center should be set but still slightly soft when done—it firms up as it cools.
• Every oven runs differently, so start checking at 25 minutes and use your eyes to judge doneness.

Storage Tips:

• Refrigerator: Store leftovers covered for up to 3 days. Reheat in a 350°F oven for 10 minutes or microwave for 1 minute.
• Freezer: Wrap individual pieces in foil and freeze for up to 2 months. Reheat in oven at 350°F for 15 minutes from frozen.
• Make-ahead: Assemble the night before, cover tightly, and refrigerate. Bake in the morning, adding 5-10 extra minutes.
• Don’t microwave from frozen—it gets rubbery. Always reheat in the oven for best texture.

Serving Suggestions:

• Classic Style: Serve with maple syrup, butter, and fresh berries for traditional presentation
• Brunch Spread: Pair with bacon, sausage, and fresh fruit for a complete breakfast buffet
• Whipped Cream Topped: Add whipped cream and extra berries for a dessert-like breakfast
• Caramel Drizzle: Skip maple syrup and drizzle with salted caramel sauce for decadence

Mix It Up (Recipe Variations):

• Stuffed Baked French Toast: Spread cream cheese and jam between two slices before dipping and baking for indulgent stuffed version
• Apple Cinnamon French Toast: Layer thin apple slices between bread, sprinkle with brown sugar and extra cinnamon before baking
• Overnight Baked French Toast: Assemble the night before, refrigerate, and bake in the morning—perfect for holidays
• Berry Compote French Toast: Make quick berry compote by simmering berries with sugar and lemon, pour over baked French toast

What Makes This Recipe Special:

French toast, called “pain perdu” (lost bread) in French, originated as a practical way to rescue stale bread from being wasted. What distinguishes this baked version from traditional stovetop French toast is the convenience of cooking everything simultaneously in the oven’s even heat. This method creates a custardy interior with golden, slightly crispy edges on every piece at once, eliminating the labor of standing over a griddle. The technique transforms an inherently individual dish into a crowd-friendly casserole, proving that the easiest approach often produces the most satisfying results.