I’m talking golden, custardy French toast with cinnamon-sugar edges that makes any morning feel like brunch. This easy overnight bake is the breakfast casserole I reach for when I want big payoff with simple ingredients.
I’m obsessed with this Classic French Toast Bake because it tastes like the best parts of French toast without standing at the stove flipping slices one by one. The brioche gets custardy in the middle, a little crisp on top, and absolutely loaded with cinnamon flavor.
I love how it lands somewhere between breakfast casserole and dessert, which is exactly where I want brunch to live. And the texture?
Ridiculous. Soft, golden, buttery edges with that sweet vanilla-cinnamon thing going on.
But not fussy. Just big, satisfying, pull-out-the-big-spoon breakfast energy that makes everyone come back for seconds.
Maybe thirds if I’m honest.
Ingredients
- Day-old brioche or challah soaks up custard without turning totally mushy.
- Eggs bring structure, protein, and that classic French toast vibe.
- Whole milk keeps the bake soft, creamy, and not too heavy.
- Heavy cream makes it richer, if you’re feeling a little extra.
- Granulated sugar adds sweetness without making breakfast taste like dessert.
- Vanilla gives everything that warm, cozy bakery smell.
- Cinnamon is the main cozy spice, and it’s doing real work.
- Nutmeg adds a tiny background warmth, but don’t stress if you skip it.
- Salt balances the sweetness, because flat custard is honestly sad.
- Melted butter adds richness, plus helps those edges taste amazing.
- Streusel brings crumbly crunch, Basically the fun part on top.
- Maple syrup, powdered sugar, or berries make it feel brunch-ready fast.
Ingredient Quantities
- 1 loaf day old brioche or challah, about 1 pound, cut into 1 to 1 1/2 inch cubes
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream (optional for richer custard)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon fine salt
- 4 tablespoons unsalted butter, melted, plus extra for greasing the pan
- For a streusel topping, optional: 1/2 cup packed light brown sugar
- For the streusel, optional: 1/3 cup all purpose flour
- For the streusel, optional: 1 teaspoon ground cinnamon
- For the streusel, optional: 4 tablespoons cold unsalted butter, cut into small pieces
- To serve, optional: maple syrup, powdered sugar, or fresh berries
How to Make this
1. Grease a 9×13 inch baking dish with butter and spread the cubed day old brioche or challah evenly in the dish.
2. In a large bowl whisk together 8 large eggs, 2 cups whole milk, 1/2 cup heavy cream if using, 1/2 cup granulated sugar, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg if using, and 1/4 teaspoon fine salt until smooth.
3. Stir in 4 tablespoons melted unsalted butter, then pour the custard evenly over the bread cubes, gently pressing so the bread soaks up the liquid.
4. If making ahead, cover and refrigerate overnight or at least 30 minutes to allow full absorption; if baking immediately, let sit 15 to 20 minutes at room temperature.
5. For the optional streusel topping, combine 1/2 cup packed light brown sugar, 1/3 cup all purpose flour, and 1 teaspoon ground cinnamon in a bowl.
6. Cut 4 tablespoons cold unsalted butter into small pieces and work it into the streusel mixture with your fingers or a pastry cutter until it forms coarse crumbs.
7. Sprinkle the streusel evenly over the soaked bread if using, or leave the top plain for a cleaner crust.
8. Preheat the oven to 350 degrees F and bake the casserole uncovered for about 45 to 55 minutes, until the custard is set in the center and the top is golden brown; if the top is browning too quickly, tent loosely with foil.
9. Remove from the oven and let rest 10 minutes to firm up before serving.
10. Serve warm with maple syrup, a dusting of powdered sugar, or fresh berries as desired.
Equipment Needed
1. 9×13 inch baking dish
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Chef knife and cutting board (for cubing the bread)
6. Rubber spatula or wooden spoon
7. Pastry cutter or fork (for the streusel)
8. Oven mitts and a sheet of foil for tenting
FAQ
Classic French Toast Bake Recipe Substitutions and Variations
- Bread (brioche or challah): day old French loaf, sturdy sourdough, cubed croissant or pain au chocolat for extra richness
- Eggs: 3/4 cup liquid egg substitute per egg, 1/4 cup silken tofu plus 1 teaspoon baking powder per egg for vegan custard, or 1/4 cup cooked mashed banana per egg in a pinch
- Whole milk / heavy cream: 2% or skim milk (slightly lighter custard), half and half for similar richness, unsweetened almond or oat milk for dairy free; replace heavy cream with extra milk plus 2 tablespoons melted butter per 1/2 cup
- Unsalted butter / granulated sugar: use salted butter and omit added salt, coconut oil or vegan butter for dairy free; substitute granulated sugar with coconut sugar, maple sugar, or 3/4 cup honey/agave syrup (reduce other liquid slightly) for different sweetness
Pro Tips
– Use slightly stale bread but not rock hard. Bread that is a day or two old will absorb custard without turning to mush, giving you tender yet structured cubes. If your loaf is very fresh, dry the cubes on a baking sheet for 30 to 60 minutes before assembling.
– Warm the milk and cream a little before mixing with the eggs. Gentle warmth helps the bread soak faster and more evenly, and it yields a silkier custard. Don’t make it hot or you will start cooking the eggs.
– Press the bread down gently with the back of a spatula after pouring the custard, then let it rest long enough for full absorption. If you can refrigerate overnight, the texture will be more uniform and deeply flavored; if baking same day, aim for at least 30 minutes.
– For an extra layer of flavor and texture, scatter a few handfuls of chopped apples, toasted nuts, or dark chocolate chips into the top third of the dish before adding streusel or baking. These add contrast without overpowering the classic custard-bread balance.
Classic French Toast Bake Recipe
I’m talking golden, custardy French toast with cinnamon-sugar edges that makes any morning feel like brunch. This easy overnight bake is the breakfast casserole I reach for when I want big payoff with simple ingredients.
8
servings
443
kcal
Equipment: 1. 9×13 inch baking dish
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Chef knife and cutting board (for cubing the bread)
6. Rubber spatula or wooden spoon
7. Pastry cutter or fork (for the streusel)
8. Oven mitts and a sheet of foil for tenting
Ingredients
-
1 loaf day old brioche or challah, about 1 pound, cut into 1 to 1 1/2 inch cubes
-
8 large eggs
-
2 cups whole milk
-
1/2 cup heavy cream (optional for richer custard)
-
1/2 cup granulated sugar
-
2 teaspoons vanilla extract
-
2 teaspoons ground cinnamon
-
1/4 teaspoon ground nutmeg (optional)
-
1/4 teaspoon fine salt
-
4 tablespoons unsalted butter, melted, plus extra for greasing the pan
-
For a streusel topping, optional: 1/2 cup packed light brown sugar
-
For the streusel, optional: 1/3 cup all purpose flour
-
For the streusel, optional: 1 teaspoon ground cinnamon
-
For the streusel, optional: 4 tablespoons cold unsalted butter, cut into small pieces
-
To serve, optional: maple syrup, powdered sugar, or fresh berries
Directions
- Grease a 9×13 inch baking dish with butter and spread the cubed day old brioche or challah evenly in the dish.
- In a large bowl whisk together 8 large eggs, 2 cups whole milk, 1/2 cup heavy cream if using, 1/2 cup granulated sugar, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg if using, and 1/4 teaspoon fine salt until smooth.
- Stir in 4 tablespoons melted unsalted butter, then pour the custard evenly over the bread cubes, gently pressing so the bread soaks up the liquid.
- If making ahead, cover and refrigerate overnight or at least 30 minutes to allow full absorption; if baking immediately, let sit 15 to 20 minutes at room temperature.
- For the optional streusel topping, combine 1/2 cup packed light brown sugar, 1/3 cup all purpose flour, and 1 teaspoon ground cinnamon in a bowl.
- Cut 4 tablespoons cold unsalted butter into small pieces and work it into the streusel mixture with your fingers or a pastry cutter until it forms coarse crumbs.
- Sprinkle the streusel evenly over the soaked bread if using, or leave the top plain for a cleaner crust.
- Preheat the oven to 350 degrees F and bake the casserole uncovered for about 45 to 55 minutes, until the custard is set in the center and the top is golden brown; if the top is browning too quickly, tent loosely with foil.
- Remove from the oven and let rest 10 minutes to firm up before serving.
- Serve warm with maple syrup, a dusting of powdered sugar, or fresh berries as desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 201g
- Total number of serves: 8
- Calories: 443kcal
- Fat: 25.2g
- Saturated Fat: 10.6g
- Trans Fat: 0.1g
- Polyunsaturated: 2.5g
- Monounsaturated: 7.5g
- Cholesterol: 221mg
- Sodium: 315mg
- Potassium: 206mg
- Carbohydrates: 41.4g
- Fiber: 1g
- Sugar: 18g
- Protein: 13.3g
- Vitamin A: 808IU
- Vitamin C: 0.3mg
- Calcium: 102mg
- Iron: 1.4mg
