French Toast Bake Recipe

I finally nailed a Make Ahead French Toast Casserole with a surprising sourdough twist and a cinnamon sugar finish you’ll want to know about.

I never thought a breakfast could feel this sneaky, until I made this overnight French Toast Bake. Cubes of sourdough bread soak up a custardy egg mix so every bite is chewy, slightly crisp and oddly addictive.

I’ll confess I tested a French Toast Bake Without Heavy Cream version and honestly, it still blew my mind. If you like Recipes With A Loaf Of Bread ideas or you’re hunting a Make Ahead French Toast Casserole for guests, this one’s worth waking up early for.

I can’t promise perfection but I can promise you’ll want seconds, and maybe thirds.

Why I Like this Recipe

– I love the contrast between a crunchy top and a soft, custardy middle, it’s just so satisfying
– I like that it’s forgiving so I never stress about messing it up, even when I’m half awake
– I love the warm, cozy smells that fill the house and make mornings feel like a holiday
– I always get compliments and people go back for seconds, and it still tastes great the next day

Ingredients

• Sourdough bread: chewy cubes give fiber and carbs, tangy bite and sturdy texture.
• Eggs: add protein, richness and structure, they helps set custard for perfect slices.
• Milk and cream: boost creaminess and fat, cream makes it’s richer.
• Granulated and brown sugar: sweeten; brown brings molasses notes and depth.
• Butter: adds silkiness and golden crust, fat that help browning.
• Cinnamon and nutmeg: warm, fragrant spices that make the bake cozy right.
• Streusel: flour and cold butter make a crunchy, sweet topping for contrast.
• Maple syrup and berries: syrup adds sweetness, berries add acidity and freshness.

Ingredient Quantities

• 1 (1 lb) loaf sourdough bread, cut into 1-inch cubes (about 10 to 12 cups)
• 8 large eggs
• 2 cups whole milk (or 2 cups half and half if you want it richer)
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 2 teaspoons vanilla extract
• 4 tablespoons unsalted butter, melted (plus 2 tablespoons extra for dotting the top or greasing the pan)
• For the streusel topping: 1/2 cup all purpose flour
• For the streusel topping: 1/3 cup packed light brown sugar
• For the streusel topping: 4 tablespoons cold unsalted butter, cut into small cubes
• For the streusel topping: 1 teaspoon ground cinnamon and a pinch of salt
• For a cinnamon sugar finish: 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon
• Optional for serving: pure maple syrup, powdered sugar, fresh berries or sliced fruit (dont skip the syrup if you like it sweet)

How to Make this

1. Grease a 9×13 pan with about 2 tablespoons of the extra butter, then spread the sourdough cubes evenly (stale or day old bread works best, if your loaf is very fresh you can dry the cubes on a baking sheet 8 to 10 minutes at 300 F).

2. In a large bowl whisk together 8 eggs, 2 cups whole milk (or 2 cups half and half for richer), 1 cup heavy cream, 1/2 cup granulated sugar, 1/3 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon fine salt, 2 teaspoons vanilla extract and the 4 tablespoons melted butter until smooth.

3. Pour the custard evenly over the bread cubes, press the bread down gently so most pieces get soaked, cover tightly and refrigerate at least 8 hours or overnight (this is the soak that makes it perfect).

4. While it chills make the streusel: mix 1/2 cup all purpose flour, 1/3 cup packed light brown sugar, 1 teaspoon ground cinnamon and a pinch of salt, then cut in 4 tablespoons cold unsalted butter with a fork or pastry cutter until the mixture is clumpy like coarse crumbs. Keep it cold in the fridge until ready.

5. Preheat oven to 350 F about 30 minutes before baking. Take the casserole out of the fridge and let it sit on the counter for 20 to 30 minutes so it warms up a bit for more even baking.

6. Scatter the chilled streusel over the soaked bread, then dot the top with the remaining 2 tablespoons butter in little pieces so it browns nicely while baking.

7. Bake uncovered at 350 F for about 45 to 55 minutes, until the center is set and the top is golden and crisp. If you want a slightly caramelized cinnamon sugar crust, mix 1/4 cup granulated sugar with 1 teaspoon cinnamon and sprinkle it over the top in the last 8 to 10 minutes of baking.

8. Let the casserole rest 10 minutes after it comes out of the oven so it firms up, then serve warm with pure maple syrup, a dusting of powdered sugar and fresh berries or sliced fruit if you like. Enjoy.

Equipment Needed

1. 9×13 inch baking pan, for the casserole (grease with butter)
2. Large mixing bowl, to whisk the custard
3. Whisk, to blend eggs, milk and sugars
4. Rubber spatula or wooden spoon, to scrape the bowl and press bread down
5. Measuring cups and spoons, for all the liquids, sugars and spices
6. Pastry cutter or fork, to cut cold butter into the streusel
7. Baking sheet, to dry fresh bread cubes if your loaf is too soft
8. Chef’s knife and cutting board, to cube the sourdough

dont forget your oven and fridge, you actually need both for baking and the overnight soak.

FAQ

French Toast Bake Recipe Substitutions and Variations

• Sourdough bread: swap for brioche or challah (same volume, about 10 to 12 cups cubed) for a richer, softer bake; or use day old French baguette or plain white sandwich bread if thats all you got. If the bread isnt stale, dry the cubes on a sheet at 300°F for 8 to 12 minutes so they soak right.
• Whole milk / heavy cream: use full fat oat or soy milk for a dairy free option (use unsweetened); or for extra richness replace the 2 cups milk + 1 cup cream with 2 1/2 to 3 cups half and half, or just 3 cups whole milk if you want lighter results. If using a low fat or non dairy milk, stir in 1 to 2 tablespoons melted butter per cup to mimic the fat.
• Eggs: for egg free or vegan, blend silken tofu until smooth and use about 1 cup tofu for every 4 eggs (so ~1/4 cup per egg), or use a commercial egg replacer following package directions. Flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg) also work but the custard will be a bit denser and less silky.
• Butter (for streusel and dotting): cold cubed coconut oil or cold vegan butter works great for the streusel, just keep it cold so the crumbs form. For dotting the top you can also use a light drizzle of neutral oil or small pats of margarine if needed, but flavor will change slightly.

Pro Tips

1. Let the custard really soak in overnight if you can, it makes the texture so much better. If you must rush, give it at least a couple hours but know it wont be quite as custardy or evenly soaked.

2. Keep the streusel cold and coarse, dont overwork it. Pulse it in a food processor or rub the butter in with your fingers until you have chunky crumbs, then chill it so it holds its shape and gives that nice crunchy contrast.

3. Watch the bake, not the clock. The center should be mostly set with a tiny jiggle, or pull a thermometer and aim for about 160 to 165 F in the middle. If the top is getting too dark before the center sets, tent it with foil for the last 10 to 15 minutes.

4. Make ahead or save leftovers smartly. You can assemble the night before or freeze portions after baking. To refresh, reheat in a 325 F oven until warmed through to bring the topping back to crisp; warm maple syrup helps everything taste fresh again, so dont skip it if you like it sweet.