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Orange Cinnamon Baked French Toast Recipe

Orange Cinnamon Baked French Toast Recipe

By Elizabeth Stark

Baked French toast has long been one of my favorite recipes for a quick and easy brunch. With very little in the way of prep or attention, this baked French toast recipe comes together effortlessly for a brunch dish that’s nothing short of delicious.

Not only can this recipe easily be thrown together the night before, it’s endlessly customizable. So whether you stick to the classic orange cinnamon combination or try your hand at a variation with fresh fruit, vanilla bean, or even chocolate chips, you’ll have a dish that works every time.

Orange Cinnamon Baked French Toast

I’d also like to add that make-ahead ease and super simple prep make this dish an excellent choice for Mother’s Day brunch (you might want to start dropping hints now).

Some more interesting posts:

Multigrain Cinnamon Bun French Toast

Fat-Free Baked French Toast

French Toast Casserole

Cinnamon Orange Baked French Toast

Serves: 8

Prep time: 10 minutes, plus 30 minutes to chill

Cook time: 45 minutes

Ingredients

  • 1 loaf day old challah, sliced into 3/4 inch thick slices
  • 4 eggs
  • 3 1/2 cups milk
  • 3 teaspoons turbinado sugar
  • 1 teaspoon ground cinnamon, plus more for top
  • 1/2 teaspoon sea salt
  • zest of 1 orange
  • 1 tablespoon vanilla extract

Instructions

1. Butter a deep 9 x 13 inch baking dish. Layer the sliced challah in the baking dish so that the slices are overlapping; use ends or torn pieces to fill in any gaps.

2. In a large bowl, lightly beat the eggs. Next, add in the milk, sugar, cinnamon, sea salt, orange zest, and vanilla extract.

3. Pour egg mixture over bread. Use a spatula to press bread down a bit so it will absorb more of the egg mixture. Cover, and refrigerate for 30 minutes or overnight.

4. Preheat the oven to 350 degrees F. If you’ve made the French toast mixture the night before, set dish out to come to room temperature. Use a spatula to press the bread down a bit and then sprinkle the top with cinnamon.

5. Slide dish into the oven and bake for 40 – 45 minutes, or until the challah is golden brown and has started to pull away from the sides. Slice and serve with maple syrup, orange slices, and a pinch of cinnamon.

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