Get the Recipe:
Baked French Toast
This easy make-ahead baked French toast is soft and custardy on the inside with a buttery brown sugar crumb topping. Perfect for weekend breakfasts, holidays, or brunch with family and friends.
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.
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