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Oven French Toast Recipe

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“I found this In American Profile magazine. It was sent in by Martha Wolf of Brighton, MI. I changed it a little, I didn't have pecans so I skipped them. And I made the oven hotter the second time, let them cook a little longer to get more crisp to them, don't like soggy french toast. Next time I think I'll try them on the stove top.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare toast, pour melted butter into a 13 x 9-inch glass baking pan. Tilt pan to coat the bottom evenly. Arrange bread slices in a single layer in the pan.
  2. Whisk eggs in a medium bowl until well beaten. Add orange juice, sugar, vanilla and nutmeg. Whisk until well blended. Pour over bread, cover with plastic wrap, and refrigerate 2 hours or overnight.
  3. Preheat oven to 375°F.
  4. Remove plastic wrap from pan and bake, uncovered, 30 minutes or until golden.
  5. To prepare syrup, melt butter in a small saucepan over medium heat. Add orange juice and sugar. Cook until thoroughly heated and the sugar has dissolved. Do not boil. Serve with French toast.

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