This easy baked French toast is soft, custardy, and topped with a buttery brown sugar crumble for just the right touch of sweetness. It’s the kind of cozy breakfast that feels special but couldn’t be simpler to make.
If you love French toast but want an easier way to make it for a group, this baked French toast recipe is the answer. It has all the flavor of classic stovetop French toast — soft, custardy bread with a hint of cinnamon and vanilla — but everything bakes together in one pan. You can assemble it ahead of time, chill overnight, and bake it fresh in the morning for a warm, comforting breakfast that’s perfect for weekends or holidays.
I make mine with rich brioche for a soft texture and top it with a buttery brown sugar crumble that adds a little sweetness and crunch. It’s simple, cozy, and always a crowd-pleaser. Serve it with maple syrup, fresh fruit, or a dusting of powdered sugar. It’s hard to go wrong!
Why You’ll Love This Baked French Toast Recipe
- Make-ahead friendly: Assemble it the night before for a stress-free morning.
- Perfect texture: Soft, custardy bread with a golden, slightly crisp topping.
- Simple ingredients: You likely have everything on hand already.
- Versatile: Delicious as-is or dressed up with syrup, fruit, or a sprinkle of powdered sugar.
- Crowd-pleasing: Ideal for holidays, brunch parties, or slow weekend mornings.
Key Ingredients
- Brioche – Soft, buttery, and rich, brioche gives this baked French toast its custardy, tender texture. Other good options include challah or French bread, depending on whether you want something softer or sturdier.
- Eggs, milk, and cream – These create the base of the custard. The mix of whole milk and heavy cream makes it extra luscious without being too heavy.
- Sugars – A combination of granulated sugar and brown sugar adds depth and a touch of caramel flavor.
- Vanilla and warm spices – Vanilla extract, cinnamon, and nutmeg make the custard fragrant and cozy. Perfect for chilly mornings.
- Crumb topping – A buttery mix of brown sugar, flour, and cinnamon bakes into a lightly crisp layer that contrasts beautifully with the soft interior.
- Toppings for serving – Try maple syrup, fresh fruit, or a simple dusting of powdered sugar — or all three!
How to Make Baked French Toast
Prepare the pan and bread.
Lightly butter a 9×13-inch baking dish, then fill it with cubes of day-old brioche (or another sturdy bread). Using slightly stale bread helps it soak up the custard without getting mushy.
Whisk the custard.
In a large bowl, whisk together the eggs, milk, cream, sugars, vanilla, and spices until smooth. Pour this mixture evenly over the bread, pressing gently so every piece is coated.
Chill it.
Cover the pan and refrigerate for at least 4 hours or overnight. This rest time lets the bread fully absorb the custard and gives the French toast its soft, rich texture.
💡 Make It Ahead: Assemble the night before, then add the topping and bake it fresh in the morning. It’s the easiest way to serve something special without any early prep.
Mix the crumb topping.
Stir together brown sugar, flour, cinnamon, and salt, then cut in cold butter until crumbly. Keep the topping chilled separately until you’re ready to bake.
Bake.
When it’s time to bake, preheat your oven to 350°F. Sprinkle the crumb topping evenly over the soaked bread and bake 45–55 minutes, until golden brown and set in the center.
Serve and enjoy.
Let it rest for about 10 minutes, then serve warm. Add maple syrup for sweetness, a dusting of powdered sugar for a pretty finish, or fresh fruit for a bright, fresh contrast.
Tips for Success
- Use slightly stale bread. Fresh bread tends to fall apart once it soaks up the custard. If yours is soft, cube it and let it sit out for an hour or two, or lightly toast it in the oven before assembling.
- Let it rest overnight if you can. The longer chill time gives the custard a chance to fully absorb, resulting in a creamier texture and richer flavor.
- Add the topping just before baking. This keeps it crisp and prevents it from getting soggy while the French toast chills.
- Check for doneness. The center should be set but still soft and springy when lightly pressed. If it’s overly jiggly, give it a few more minutes.
- Let it cool briefly before serving. This short rest helps it finish setting and makes it easier to cut cleanly into portions.
Variations and Serving Ideas
This baked French toast is wonderful as-is, but it’s also easy to tweak or dress up a little:
- Switch up the bread. Try challah or French bread instead of brioche for a slightly different texture.
- Play with spices. Add a touch of allspice or cloves for a cozier fall flavor, or skip the nutmeg for something simpler.
- Serve it your way. Drizzle with maple syrup, dust with powdered sugar, or top with fresh fruit. It’s great warm or at room temperature.
- Make enough for a crowd. Double the recipe and bake it in two pans for an easy holiday brunch.
How to Store
Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave or warm the whole pan in a 350°F oven, covered with foil, until heated through.
For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. If freezing before baking, add the crumb topping just before it goes into the oven so it stays crisp.
A Cozy Make-Ahead Favorite
Whether it’s a lazy weekend morning or a special holiday brunch, this baked French toast makes breakfast feel extra comforting with minimal effort. You can prep it the night before, bake it while the coffee brews, and serve it straight from the oven to everyone’s delight. Once you make it, I think it’ll earn a regular spot in your breakfast rotation. It certainly has in ours.
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Baked French Toast
Ingredients
For the French toast:
- 1 loaf day-old bread, such as brioche, challah, or French bread, cut into 1-inch cubes (about 12 cups)
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the topping:
- ½ cup (100 g) firmly packed light brown sugar
- ½ cup (60 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cut into cubes
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Instructions
- Lightly butter a 9×13-inch baking dish. Place the bread cubes in the dish in an even layer.
- In a large bowl, lightly whisk the eggs. Then whisk in the milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt until well combined.
- Pour the custard evenly over the bread. Gently press the bread down so all pieces absorb the liquid. Cover and refrigerate at least 4 hours or overnight.
- Next, make the topping. In a medium bowl, combine the brown sugar, flour, cinnamon, and salt. Cut in the butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Cover and refrigerate until ready to bake.
- When ready to bake, preheat the oven to 350°F (175°C). Sprinkle topping evenly over the bread mixture.
- Bake 45–55 minutes, or until set in the center and golden on top. A knife inserted into the center should come out clean. (It will puff up tall then deflate after baking.)
- Serve warm with maple syrup, fresh fruit, or confectioners' sugar.
Notes
- Makes about 8 servings, depending on portion size.
- Use slightly stale bread so it soaks up the custard without getting soggy.
- Brioche gives a rich texture, but challah or French bread work just as well.
- Assemble the night before and refrigerate for an easy morning bake.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm.
- For longer storage, freeze up to 2 months. Thaw overnight in the fridge before reheating.
