French toast can be made crispier and fluffier by baking it in the oven instead of frying, according to trained chef and recipe blogger Kristen Hoffman. Hoffman, who runs the blog Baker Bettie, recommends preheating a sheet pan in a 230°C oven for at least 20 minutes, then placing soaked bread slices directly onto the hot pan to sear the bottom instantly. This technique ensures a crunchy exterior and a soft, custard-like interior while allowing the entire batch to cook simultaneously.
Why Oven-Baking Beats Frying
Traditional pan-frying often leads to soggy French toast, especially when keeping multiple batches warm. Hoffman explains that the oven method solves this problem. “Not only does this technique give you the most perfect texture for French toast, but it also ensures that your entire batch is finished all at once, so you can sit down with your family or guests and eat together,” she said. The high heat of the preheated tray sears the bread immediately, locking in moisture and creating a crisp crust.
Step-by-Step Oven-Baked French Toast
To make eight servings, Hoffman recommends using two eggs, half a cup of milk, half a teaspoon of vanilla extract, and eight slices of brioche bread. Cinnamon can be added if desired. First, position the oven rack in the middle and place a baking tray inside. Preheat the oven to 230°C (210°C fan-assisted or Gas Mark 8) and let the tray heat for at least 20 minutes. In a shallow dish, whisk together the eggs, milk, and vanilla. Once the oven is ready, carefully remove the hot tray, spray it liberally with non-stick spray, dip each bread slice in the egg mixture coating both sides, and arrange them on the tray. The bread should sizzle upon contact. Return the tray to the oven and bake for five to eight minutes, watching closely to prevent burning. The finished French toast will be “perfectly crispy on the outside and light and fluffy in the middle,” Hoffman said.
Serving Suggestions
The baked French toast can be served immediately with popular toppings such as berries, maple syrup, butter, and icing sugar. This method allows the cook to serve everyone at once, avoiding the staggered serving times typical of pan-frying.
