This Baked Lemon French Toast is so much easier than flipping French toast on the stove! It’s perfect for holiday gatherings, brunch potlucks, and special occasions! Top with fresh berries and whipped cream or yogurt for a special morning treat.
Lightly grease a 9×13" pan or small-rimmed sheet pan, you can also use parchment paper if desired. Place bread slices in a single layer in the greased baking dish. You can squish them a little if need be — ideally you don't want too much extra space around them to prevent the egg mixture from burning.
In a large bowl, whisk together eggs, milk, sugar, lemon zest, and lemon juice. Pour the mixture evenly over the bread slices in the pan. Flip the bread slices so that both sides are covered in egg mixture. Cover with plastic wrap and refrigerate overnight or for at least 2 hours.
Remove plastic wrap and bake at 350 degrees F for 25-30 minutes, until golden brown and centers are set. Serve with whipped cream and fresh berries if desired.
Notes
Storage:
Fridge: Refrigerate leftover French toast for up to 4 days. I recommend reheating in the toaster, air fryer, or oven for a crisp exterior, but you can microwave if preferred.
Freezer: You can freeze leftover French toast for up to 3 months. I recommend freezing individual slices on a parchment-lined sheet pan, then moving them to a freezer bag. To reheat, thaw or reheat from frozen in the microwave or toaster.