Baked Cinnamon Vanilla French Toast Bake
This overnight French toast bake lets you serve a hot breakfast to a crowd without standing at the stove.
Custardy bread with warm cinnamon and vanilla comes together the night before, then bakes while you make coffee.
Why You’ll Love It
- Assemble the night before for stress-free mornings
- Feeds 8-10 people from one pan
- No flipping individual slices at the stovetop
- Uses day-old bread that might otherwise go to waste
- Customizable with your favorite toppings
Ingredients
For the French Toast Base
- 1 (1-pound) loaf brioche or challah bread, cut into 1-inch cubes (about 12 cups)
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 tablespoons pure vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold butter, cut into small pieces
For Serving (Optional)
- Maple syrup
- Powdered sugar
- Fresh berries
- Whipped cream
Steps
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Spread the bread cubes evenly in the prepared dish.
- Whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl until well combined.
- Pour the custard mixture evenly over the bread cubes.
- Press the bread down gently with a spatula to make sure all pieces absorb the custard.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
- When ready to bake, remove the dish from the refrigerator and let it sit at room temperature while the oven preheats.
- Preheat the oven to 350°F.
- Make the topping by combining the flour, brown sugar, cinnamon, and salt in a medium bowl.
- Cut in the cold butter using a pastry cutter, two forks, or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the soaked bread.
- Bake uncovered for 45-55 minutes, until the top is golden brown and the center is set.
- A knife inserted in the center should come out clean with no wet custard.
- Let cool for 10 minutes before serving.
- Dust with powdered sugar and serve with maple syrup, berries, or whipped cream.
Helpful Tips and Substitutions
Day-old bread works better than fresh because it absorbs the custard without falling apart.
No brioche or challah? Use a sturdy white bread or Texas toast—just avoid anything too soft or thin.
Whole milk is important here; low-fat milk will result in a less rich, less custardy texture.
For dairy-free, substitute oat milk and coconut cream, though the texture will be slightly different.
Add 1/2 cup of raisins, chocolate chips, or chopped pecans to the bread layer before adding the custard.
A pastry blender makes quick work of the streusel topping.
If the top is browning too quickly, tent loosely with foil for the last 15 minutes of baking.
Serving Ideas
Scoop out portions with a large serving spoon—this isn’t a sliceable casserole.
Set out a toppings bar with maple syrup, fresh berries, sliced bananas, and whipped cream.
Serve alongside bacon, sausage, or a simple fruit salad for a complete brunch spread.
This works well for holiday mornings, brunch gatherings, or overnight guests.
Make-Ahead and Storage
The assembled (unbaked) casserole must rest in the refrigerator for at least 4 hours, but overnight is best.
You can make the streusel topping ahead and store it in an airtight container in the refrigerator for up to 3 days.
Store baked leftovers covered in the refrigerator for up to 3 days.
Reheat individual portions in the microwave for 30-45 seconds or in a 300°F oven for 10-15 minutes.
The baked casserole can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Breakfast Made Easy
This is the recipe to pull out when you want a special breakfast without the early morning scramble.
Do the work the night before and wake up to a house that smells like cinnamon and vanilla.
