Oven-Baked French Toast


No one will be sleeping in when they get a fragrant whiff of this easy to make breakfast of Oven-Baked French Toast.


  • 6 large eggs

  • 2 ½ tablespoons orange-flavored liqueur, such as Grand Marnier

  • 1 tablespoon sanding sugar, plus more for serving

  • Coarse salt

  • 1 ½ teaspoons finely grated orange zest plus 2 tablespoons juice

  • 1 ¼ cups whole milk

  • 1 loaf brioche (20 ounces), cut into ½-inch slices

  • Butter, for serving

  • Pure maple syrup, for serving


  1. Preheat oven to 375 degrees with rack in the middle of the oven. In a large bowl, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.

  2. Line 2 rimmed baking sheets with nonstick baking mats. Gently dip brioche, one slice at a time, into egg mixture to coat, placing 6 slices on each baking sheet. Transfer to oven and bake for 12 minutes. Increase oven temperature to broil. Cook until golden brown, 2 to 3 minutes. Repeat with second baking sheet. Serve with butter and sugar or maple syrup.

    Oven-Baked French Toast
    Bryan Gardner

Cook's Notes

Martha's Tips: Always zest your citrus before juicing -- it's much easier. Dip the bread just before cooking, and take care with tender brioche slices.

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