This Easy French Toast Bake is a cozy, make-ahead breakfast that turns a classic dish into a warm, custardy casserole. It’s packed with comforting flavors of cinnamon, vanilla, and a buttery topping that turns golden and crisp in the oven. Perfect for feeding a crowd or enjoying a lazy weekend morning.
Why You’ll Love This Recipe
I love how easy and convenient this recipe is—especially when I need something delicious for breakfast without the morning hassle. I can prep everything the night before, pop it in the fridge, and just bake it in the morning. It’s also super versatile, so I can switch up the flavors or toppings depending on what I’m craving. Plus, it tastes like the perfect mix of French toast and bread pudding.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 loaf of French bread (about 14–16 ounces), cut into 1-inch cubes
8 large eggs
2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Topping:
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
Directions
I start by greasing a 9×13-inch baking dish and adding the cubed French bread in an even layer.
In a large bowl, I whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, and salt.
I pour the egg mixture evenly over the bread, making sure all the cubes are soaked.
For the topping, I mix the flour, brown sugar, cinnamon, and salt in a medium bowl. Then I cut in the cold butter using a pastry cutter or my fingers until the mixture is crumbly.
I sprinkle the topping evenly over the casserole.
I cover the dish and refrigerate it overnight (or at least for 3 hours).
When I’m ready to bake, I preheat the oven to 350°F (175°C).
I bake the casserole uncovered for 45–55 minutes or until the top is golden and the center is set.
I let it cool slightly before serving with maple syrup, powdered sugar, or fresh berries.
Servings and timing
This recipe makes about 8–10 servings. Prep time: 15 minutes Chill time: at least 3 hours or overnight Bake time: 45–55 minutes Total time: about 1 hour (plus chilling)
Variations
Sometimes I swap out the French bread for brioche or challah to make it extra rich. I’ve also added chopped nuts like pecans or walnuts to the topping for extra crunch. For a fruity twist, I like to layer in sliced bananas or blueberries before pouring on the custard. If I want a holiday flavor, I add a touch of nutmeg or a splash of orange zest.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place individual portions in the microwave for about 30–45 seconds, or reheat the whole dish in the oven at 350°F until warmed through. If I want to freeze it, I wrap the baked (and cooled) casserole tightly in foil and plastic wrap, and freeze it for up to 2 months. When ready, I thaw it overnight in the fridge and reheat in the oven.
FAQs
How far in advance can I make this French toast bake?
I usually prep it the night before and refrigerate it overnight, but it can be made up to 24 hours in advance.
Can I use a different type of bread?
Yes, I’ve used brioche, challah, and even sourdough. Any sturdy bread that holds up to soaking works great.
Do I have to refrigerate it overnight?
I recommend it for the best texture, but if I’m in a rush, I let it soak for at least 3 hours before baking.
Can I make it dairy-free?
Yes, I’ve made this with almond milk and a dairy-free cream substitute. I also use vegan butter for the topping.
What’s the best way to serve it?
I love serving it warm with a drizzle of maple syrup, a dusting of powdered sugar, or a handful of fresh berries.
Conclusion
This Easy French Toast Bake is one of my favorite breakfast go-tos because it’s simple, satisfying, and always a hit with friends and family. Whether I’m hosting brunch or just want something special on a weekend morning, this recipe never fails.
This Easy French Toast Bake is a cozy, make-ahead breakfast casserole featuring custardy bread, warm cinnamon, and a buttery crumb topping. Perfect for feeding a crowd or enjoying a relaxing weekend morning.
Ingredients
1 loaf of French bread (about 14–16 ounces), cut into 1-inch cubes
8 large eggs
2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Topping:
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
Instructions
Grease a 9×13-inch baking dish and add the cubed French bread in an even layer.
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, and salt.
Pour the egg mixture evenly over the bread, making sure all cubes are soaked.
In a separate bowl, mix the flour, brown sugar, cinnamon, and salt for the topping. Cut in the cold butter until the mixture is crumbly.
Sprinkle the topping evenly over the casserole.
Cover the dish and refrigerate overnight or for at least 3 hours.
Preheat the oven to 350°F (175°C).
Bake the casserole uncovered for 45–55 minutes or until the top is golden and the center is set.
Let cool slightly before serving with maple syrup, powdered sugar, or fresh berries.
Notes
Use brioche or challah for a richer flavor.
Layer in fruit like bananas or blueberries for a fruity twist.
Add nuts to the topping for extra crunch.
Store leftovers in the fridge for up to 3 days.
Reheat individual portions in the microwave or the whole dish in the oven.
