Nana Recipe Wednesday–Oven French Toast

by Sarah on December 11, 2013

Well, what do you know?  There IS a way to improve upon French toast.  And it entails making it in advance so you can just pop it in the oven whenever you want to eat it.  This is either a) proof there is a God, or b) Nana is really smart.

I am guessing that Sister Marie up there is reminding me that French toast does not prove a higher intelligence.  So, I guess Nana is just smart and knows her French toast.

Like any regular old French toast, you make an egg custard that the bread gets soaked in.  But instead of cooking it right away, you freeze it solid on the baking sheet.  You can then either brush it with butter and bake, or pop it into some ziplocs for later use.  We made some the same day and used the second batch a couple of weeks later for an impromptu breakfast-for-dinner.

So listen, the reason this recipe is better, besides the obvious grab-and-go aspect when you’ve made it ahead, this French toast actually PUFFS UP, not unlike a tiny bread version of a souffle.  The edges of the bread are really pleasingly crunchy and the interior is super custardy and light. Really, really good.  Really.

In fact, there is never a reason for me not to have these babies kickin’ it in my freezer at all times.

Nana's Oven French Toast


  • 4 eggs
  • 1 cup milk
  • 2 Tbsp sugar
  • 1 tsp vanilla
  • 1/4 tsp nutmeg
  • 8 slices day old French bread, cut into 1-inch thick slices.
  • melted butter
  • powdered sugar
  • (I multiplied custard ingredients to suit a full loaf of French bread)


  • Beat together the eggs, milk, sugar, vanilla and nutmeg.
  • Place bread on a rimmed cookie sheet. Pour egg mixture over and let stand 2-3 minutes. Turn bread over and let stand until all the eggs are absorbed.
  • Freeze on sheet until firm, then transfer to ziploc bags until ready to use.
  • Preheat oven to 500.
  • Place frozen bread slices on a greased or parchment or Silpat-lined sheet pan.
  • Brush with melted butter on top side and bake for 8 minutes.
  • Turn and brush the other side with butter and continue to bake for 10 minutes or until golden brown and puffed.
  • Remove from oven and dust with powdered sugar.
  • Serve with butter and jam or syrup.


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