Martha Stewart’s Oven-Baked French Toast – Easy & Elegant Brunch

Why I Can’t Stop Making Martha Stewart’s Oven-Baked French Toast

Confession time: this French toast is the only brunch recipe I’ve made three weeks in a row that did NOT receive any complaints from my peanut gallery (aka, the kids and my husband who thinks he’s a brunch snob now). The first time I whipped it up, it was for my sister-in-law’s birthday—she’s the kind who inspects her toast for absolutely perfect browning, you know? Anyway, not only did her eyebrows pop up in surprise, but someone asked gently if it was, maybe, “from Martha Stewart or something?”. Honestly (tiny victory dance), it’s that good. I do admit, the first round I burned the top just a wee bit because my phone kept buzzing in the other room – so, lesson learned: French toast doesn’t wait for Instagram.

Why You’ll Love This—Honestly

I make this when I want to a) pretend I have my life together and b) feed a bunch of people without standing like a kitchen gremlin, flipping slices forever. My family goes bonkers for this because it comes out all custardy inside but crisp on the edges—and, let’s be real, they’ll eat anything that’s basically cake for breakfast. Oh, and when I’m running behind (story of my life?), I toss it together the night before; it soaks up all the eggy goodness overnight like a sponge on a mission. Once, I thought about skipping the overnight part, but the middle was a bit soggy—so, yeah, don’t.

What You’ll Need (And What Grandma Says You Could Swap)

• 1 loaf day-old challah (Brioche works, or even plain old white bread if you’re desperate. My grandmother swore by Pepperidge Farm, but honestly any soft, sturdy bread is fine. I did try multigrain once, and well… it’s not a health food, let’s not fool ourselves.)
• 6 large eggs (use medium or whatever you’ve got, just add another splash of milk if they’re small)
• 2 cups whole milk—or half-and-half if you’re feeling wild
• 1 cup heavy cream (I skip this if the fridge is empty and just up the milk; no one riots)
• 1/2 cup sugar (minus a spoonful you taste-test, oops)
• 2 teaspoons vanilla extract (imitation is okay. Real vanilla is for when I’m trying to impress my mother-in-law)
• 1/2 teaspoon gently ground cinnamon (or more! Sometimes I tip the jar over and hope for the best)
• A pinch of salt (not a fistful; ask me how I know. Whoops…)
• Butter for greasing, or cooking spray if you’re the efficient type

Let’s Do This—How To Make Martha’s Oven-Baked French Toast

1. Grease up a 9×13-inch baking dish with butter (or spray if that’s your thing—works fine too). Just don’t skip this, I did once and spent 10 minutes chiseling toast off the sides.
2. Slice your bread about 1 inch thick. If it looks too soft, let it sit out unwrapped for another hour. Or, in a pinch, toast it lightly to toughen it up. Arrange slices in rows—jam ’em in if needed; rustic is charming, right?
3. In a big bowl, whisk up the eggs, milk, cream (if you’ve got it), sugar, vanilla, cinnamon, and salt. Don’t stress lumps; they melt. And yes, this is where I usually sneak a taste and declare it ‘perfectly balanced’ to whoever’s around.
4. Pour the eggy mix all over the bread. Don’t worry if it splashes—just means you’re enthusiastic. Press the bread gently so it soaks up the goodness.
5. Cover tightly with foil and chill (fridge, not freezer!) for at least 4 hours, overnight if you can. If you’re anything like me, there’s always some fridge Tetris when fitting this pan in.
6. When ready, stick it in a 350°F oven for about 40–50 minutes. Remove the foil for the last 10 minutes so the top crisps up. Don’t panic if it looks pale at first; the oven gods work in mysterious ways.
7. Let it sit for at least 8–10 minutes (trust me). Then dig in. If you try to scoop immediately, it just turns to mush—learned this the weird way.

Stuff I’ve Discovered The Hard Way (Notes)

• If you use really fresh bread, it’ll come out soggy. Almost ruined brunch the first time, but the dog was thrilled.
• You can add berries or sliced bananas before baking—my family calls that “bonus points” French toast.
• Cinnamon can clump—sift it if you’ve got patience. I usually don’t.

Variations I’ve Attempted (And Some That Flopped)

• Apple Pie-Style: Toss in thin apple slices and a sprinkle of brown sugar. Tastes like autumn. Yum.
• Savory Twist: Subtract half the sugar, skip vanilla, add a little cheddar and chives. Honesty? Didn’t do it for me, but maybe you’re more adventurous.
• Chocolate version: Sprinkle chocolate chips between the bread slices. Hugely popular with the under-12 crowd.

Equipment You’ll Want (But You Can Try a Workaround)

You really want a 9×13-inch baking dish; it gives you the lovely, golden-edges. But, actually, in a pinch, I’ve squished it into a couple smaller pans. You just have to keep an eye on the baking time—one batch cooked lightning fast and the other one almost took forever. If you only have a round cake tin, the corners get a bit squished, but nothing a scoop of maple syrup can’t fix.

How to Store It (Assuming There Are Leftovers, Ha!)

Technically, this will keep in an airtight container in the fridge 2–3 days, but honestly, in my house, it never lasts more than a day! If you want to freeze, cool it completely, slice, and wrap—you know, if you have that kind of self-control.

How I Serve It (And Why)

We’re a family of big platters and bigger appetites, so I serve this straight from the baking dish with everyone stabbing for their favorite crunchy edge. Dusted with powdered sugar and served with warm maple syrup on the side—although my niece swears by whipped cream (strictly from a can, she’s a purist). Every now and again, I stick a bowl of berries out if we need to feel virtuous.

Little Brunch Wisdom I’ve Learned (Pro Tips)

• I once tried rushing and scooped it straight from the oven—turned out soupy and fell apart! Now I let it set, even though the wait is torture.
• Use day-old bread! Not just me being fussy—it genuinely soaks up more custard and bakes up fluffy, not gummy.
• And if you’re short on time, ok, 2 hours of soaking is passable, but you won’t get the deep flavor. Probably don’t tell Martha I said that.

French Toast FAQ (Yes, People Genuinely Ask Me These!)

• Can I make this dairy free? Sure! I’ve used oat milk and soy creamer, but the end result is a bit different—still tasty. Vegan eggs, though? Tried once, not my cup of tea, but you never know until you try, right?
• Can I use gluten-free bread? Go for it! Actually, a cousin of mine does this every year for Easter brunch with Udi’s—tastes just fine if you pick a sturdy loaf.
• Why did my French toast come out soggy? Usually too much liquid or not enough sitting time. Oh, and fresh bread can do that. Next time, dry it out or toast first.
• Can I cut the recipe in half? Oh, definitely, just use a smaller dish—say, an 8-inch square. Less leftovers, but also less fighting for the last bite.
• Where can I get more brunch ideas? I like Martha Stewart’s breakfast catalogue (obviously), and will admit to swooning over Smitten Kitchen’s overnight French toast waffles.

Oh—and a last thought that has absolutely nothing to do with French toast: if someone offers to do the dishes while you make brunch, take them up on it. Every single time.

★★★★★ 4.70 from 102 ratings

Martha Stewart’s Oven-Baked French Toast – Easy & Elegant Brunch

yield: 6 servings

prep: 20 mins

cook: 40 mins

total: 50 mins

A delicious and elegant oven-baked French toast inspired by Martha Stewart’s brunch classic. Perfect for entertaining, this easy make-ahead dish features rich custard-soaked bread baked to golden perfection.

🖨️ Print Pin Recipe

Ingredients

• 1 loaf brioche or challah bread, sliced 1-inch thick
• 5 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 2 tablespoons unsalted butter, melted
• Powdered sugar, for serving
• Fresh berries or sliced fruit, for garnish (optional)
• Maple syrup, for serving

Instructions

1. 1
   Grease a 9×13-inch baking dish with butter. Arrange the sliced brioche or challah in slightly overlapping rows.
2. 2
   In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth.
3. 3
   Pour the custard mixture evenly over the bread slices, pressing gently to help the bread absorb the liquid. Cover and refrigerate for at least 30 minutes, or overnight for best results.
4. 4
   Preheat oven to 350°F (175°C). Uncover the dish and brush the top with melted butter.
5. 5
   Bake for 35–40 minutes, or until the French toast is puffed and golden brown. Let cool slightly.
6. 6
   Dust with powdered sugar and serve warm with maple syrup and fresh berries, if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 370 caloriescal

Protein: 10 gg

Fat: 15 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 48 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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