Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Martha’s Baked French Toast 3.2 (158) 5 Reviews This is the easiest way to serve French toast to a crowd. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 22, 2024 Rate PRINT Share Yield: 12 slices Martha loves French toast, and she loves to cook for a crowd—but making French toast for more than a few people means standing at the stove for a long time while hungry eyes watch your every move, waiting for each slice to come out of the skillet. This recipe, a reworked version of Martha's famed French toast recipe, cooks 12 slices at once in the oven, making it a breeze to feed a crowd. Flavored with orange juice and zest, and a splash of orange-flavored liqueur, it's just what a weekend morning needs. Bryan Gardner How to Make the Best French Toast Every Time Martha says to always zest your citrus before juicing—it's so much easier. Ingredients 6 large eggs 2 ½ tablespoons orange-flavored liqueur, such as Grand Marnier 1 tablespoon sanding sugar, plus more for serving Coarse salt 1 ½ teaspoons finely grated orange zest plus 2 tablespoons juice 1 ¼ cups whole milk 1 loaf brioche (20 ounces), cut into ½-inch slices Butter, for serving Pure maple syrup, for serving Directions Preheat oven and beat eggs: Preheat oven to 375°F with rack in the middle of the oven. In a large bowl, beat eggs with a fork. Beat in other liquid ingredients: Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined. Prep baking sheets; dip brioche into egg mixture: Line 2 rimmed baking sheets with nonstick baking mats. Gently dip brioche, one slice at a time, into egg mixture to coat, placing 6 slices on each baking sheet. Dip the bread just before cooking, and take care with tender brioche slices. Bake: Transfer to oven and bake for 12 minutes. Broil; repeat with remaining slices: Increase oven temperature to broil. Cook until golden brown, 2 to 3 minutes. Repeat with second baking sheet. Serve: Serve with butter and sugar or maple syrup. Other French Toast Recipes to Try: Classic French Toast Baked Cinnamon-Raisin French Toast Baked Blueberry French Toast Crème Brûlée French Toast Baked Stuffed French Toast Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.