We had this oven French toast for a late breakfast on Christmas Day this year. I made it on Christmas Eve night so that it was ready to just slide into the oven the following morning.
It couldn’t be easier to make; a few slices of plain white bread (a little on the stale side is best) soaked in a simple custard mixture and baked for less than half an hour.
As it’s Christmas, you might have some leftover Pannetone which is a great substitute for the bread; ditto brioche or croissants.
It’s absolutely delicious. Crisp on the outside, soft & creamy on the inner. We poured maple syrup over the top but honey would be just as good… or a little chocolate sauce!
Save my recipe to Pinterest here


- 4 slices of white bread, sliced into halves
- 2 eggs
- 2tbsp caster sugar
- 300ml/½pt whole milk
- 150ml/¼pt double cream
- 1tsp vanilla extract
- Pre-heat the oven to 200ºC/400ºF/Gas mark 6
- Lay the slices of bread in an oven-proof casserole dish
- In a large measuring jug, whisk the eggs with the caster sugar until the sugar has dissolved
- Pour in the milk and cream and continue to whisk
- Stir in the vanilla extract
- Pour the custard mixture, through a sieve, evenly over the sliced bread
- Cover the dish and refrigerate for 20 minutes to half an hour to allow the bread to completely absorb the liquid
- Bake for 20 minutes or until the top has gone a uniform golden brown colour
- Serve immediately
- The dish can be assembled, covered and refrigerated the night before so it can be whisked out and put straight into the oven for breakfast the following morning