Summary
Fried French toast (torrijas) are an undeniable classic. But not everyone wants (or can) fry them. Baked French toast maintains the essence of traditional ones with a fraction of the oil. In this guide: Baked French toast: all the flavor, less guilt, Ingredients for 12 baked French toast, Step-by-step preparation.
Baked French Toast: All the Flavor, Less Guilt
Fried French toast (torrijas) are an undeniable classic. But not everyone wants (or can) fry them. Baked French toast maintains the essence of traditional ones with a fraction of the oil. The same infused milk, the same soaked bread, the same aroma of cinnamon and lemon. Only the cooking method changes.
The result is different, let's be honest. Don't expect the same crispy crust that frying provides. But in return, you get a lighter French toast, with a toasted exterior and a creamy interior that has its own charm. Many people who try them end up preferring them.
Ingredients for 12 Baked French Toast
- 1 loaf of French toast bread or brioche bread (400 g)
- 750 ml whole milk
- 120 g sugar
- 1 cinnamon stick
- Peel of 1 lemon
- 3 eggs
- 2 tablespoons melted butter (or mild olive oil)
- Sugar and ground cinnamon for sprinkling
Melted butter brushed over the French toast before baking is what gives them that golden, toasted exterior. If you prefer, use mild olive oil spray: less quantity, similar result.
Step-by-Step Preparation
1. Infuse the milk
Just like in the traditional recipe: heat the milk with the sugar, cinnamon, and lemon peel. When it boils, remove and let it rest for at least 30 minutes. Strain before using.
2. Soak the bread
Cut the bread into 2 cm slices. Submerge them in the infused milk for 1-2 minutes per side. They should be soaked but firm.
3. Dip in egg
Beat the eggs and dip each slice in the beaten egg, covering all sides.
4. Bake
Preheat the oven to 200 °C (390 °F) with top and bottom heat. Line a baking sheet with parchment paper. Place the French toast in a single layer with a little space between them.
Brush the top of each French toast with melted butter. Bake for 12-15 minutes on the middle rack of the oven. When the top is golden, carefully flip them with a spatula. Brush the other side with butter and bake for another 8-10 minutes.
The total time is around 20-25 minutes. Keep an eye on them during the last few minutes because every oven is different. Look for an even golden color, not dark brown.
5. Finishing touches
Take the French toast out of the oven and, while still hot, sprinkle with the sugar and cinnamon mixture. If you prefer a glossy finish, brush them with a tablespoon of hot honey diluted in a little water.
Comparison: Fried vs. Baked French Toast
The question everyone asks: do they lose much by not being fried?
- Calories: a fried French toast has about 280-320 kcal. Baked, about 180-220 kcal. 30-35% less.
- Exterior texture: fried has a crispy fried egg crust; baked has a toasted, drier, and less greasy exterior.
- Interior: very similar in both versions. Creamy, soaked in flavored milk.
- Flavor: fried has that characteristic taste of hot oil. Baked allows the flavors of cinnamon and lemon to shine more.
- Ease: the oven wins. No oil splatters, no frying smell in the kitchen, and you can make 12 at once.
Variations for Baked French Toast
Once you master the basic recipe, you can experiment.
- With orange and vanilla: replace the lemon peel with orange peel and add half a vanilla bean to the milk. The result is reminiscent of a flan.
- With cocoa: add 2 tablespoons of pure cocoa powder to the sugar and cinnamon mixture for coating. Chocolate and cinnamon are a proven combination.
- Gratinated: 3 minutes before taking them out of the oven, sprinkle sugar on top and activate the broiler. The sugar caramelizes, forming a crème brûlée-like crust.
- With nuts: before baking, sprinkle sliced almonds or chopped hazelnuts on top. They toast in the oven and add texture.
Complete Easter Menu
Baked French toast pairs well with any seasonal menu. For Easter, fish reigns supreme. A baked Icelandic cod with peppers, some Cantabrian anchovies as an appetizer, and these baked French toast for dessert. A well-rounded menu, consistent with tradition and lighter than the classic version.
Check out our complete Easter 2026 menu for more ideas.
Frequently Asked Questions About Baked French Toast
Do baked French toast taste the same as fried ones?
Not exactly. The exterior is toasted rather than crispy-fried, and the flavor doesn't have the hot oil note. But the base (bread soaked in flavored milk) is identical. Many people prefer them because they are lighter and the cinnamon and lemon flavors stand out more.
At what temperature are French toast baked?
200 °C (390 °F) with top and bottom heat is the ideal temperature. Lower and they'll be soft without toasting. Higher and they'll burn on the outside before heating through on the inside. If your oven has a fan, lower it to 180 °C (350 °F).
Can oil spray be used instead of butter?
Yes. Mild olive oil spray gives a similar result with even less fat. Spray each French toast before putting it in the oven and when flipping it. The browning will be slightly paler but perfectly acceptable.
How long do baked French toast last?
In the refrigerator, covered, 3-4 days. Since they contain hardly any fat, they also keep well at room temperature for 24 hours if the kitchen is not hot. To reheat, 5 minutes in an oven at 180 °C (350 °F). Avoid the microwave: it makes them too soft.
Can French toast be baked without egg?
Yes. Without egg, they lose the golden layer but are still tasty. The bread soaked in flavored milk is baked directly. Brush well with butter for browning. The result is more rustic, but suitable for people with egg allergies.
