This french toast is baked right in the oven so you don't have to stand over the stove flipping bread all morning. The perfect recipe for feeding a crowd!
- 1 pound day-old challah bread
- 8 eggs
- 1/2 cup sugar
- 1 7/8 cups whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon orange zest (optional)
- 1 pinch salt
- powdered sugar (for dusting)
- maple syrup (for serving)
- Preheat the oven to 350° F.
- Line a baking sheet with parchment paper and set aside.
- Place the eggs, sugar, milk, vanilla extract, cinnamon, and salt in a large mixing bowl. Whisk vigorously until well combined.
- Working with one slice at a time, dip the bread in the egg and milk mixture, flipping to soak both sides. Arrange the bread slices on the parchment-lined baking sheet.
- Gently spread a scant teaspoon of the softened butter on each slice of bread in an even layer. Flip the slices and spread each with another scant teaspoon of butter.
- Transfer the baking sheet to the middle rack of the preheated oven.
- Bake the French toast for 10-12 minutes, until golden brown on the bottom. Quickly flip each slice and continue baking for 7-9 minutes longer, until the other side is nicely browned.
- Remove the baking sheet from the oven
- Serve the French toast immediately, drizzled with maple syrup, if desired.