Martha’s Baked French Toast

3.3

(151)

This is the easiest way to serve French toast to a crowd.

decorvow’s Heavenly Oven-Baked French Toast

6:43

Yield:

12 slices

Martha loves French toast, and she loves to cook for a crowd—but making French toast for more than a few people means standing at the stove for a long time while hungry eyes watch your every move, waiting for each slice to come out of the skillet. This recipe, a reworked version of Martha's famed French toast recipe, cooks 12 slices at once in the oven, making it a breeze to feed a crowd. Flavored with orange juice and zest, and a splash of orange-flavored liqueur, it's just what a weekend morning needs.

two slices of baked french toast on a plate — Bryan Gardner

Martha says to always zest your citrus before juicing—it's so much easier.

Directions

Preheat oven and beat eggs:

Preheat oven to 375°F with rack in the middle of the oven. In a large bowl, beat eggs with a fork.
Beat in other liquid ingredients:

Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
Prep baking sheets; dip brioche into egg mixture:

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.

Dip the bread just before cooking, and take care with tender brioche slices.
Bake:

Transfer to oven and bake for 12 minutes.
Broil; repeat with remaining slices:

Increase oven temperature to broil. Cook until golden brown, 2 to 3 minutes. Repeat with second baking sheet.
Serve:

Serve with butter and sugar or maple syrup.