Baked French Toast Recipe (2024)

Baked French Toast is one of my favorite things to serve when we have guests for breakfast or brunch or even when I want to serve something special for my family on the weekends or holidays.

As much as we love my regular French Toast recipe, I love the ease of this Baked French Toast even more. Within just a few minutes, I’ve whipped together the ingredients and have it in the refrigerator to work its magic overnight as the bread soaks up all that deliciousness. And since everything is prepared for you the night before, it makes mornings a breeze.

Well, in a “Mama, can I sleep five more minutes? Mama, where’s my favorite t-shirt? Mama, did you feed the fish last night? Mama, have you seen my jacket?” breezy sort of way.

You know what I mean.

But at least when I have this to pull out of the oven by the time everyone has gotten their showers, found their socks, fed the fish, and made it into the kitchen for breakfast, I feel like I’ve already soared over the morning’s first hurdles and am well on my way to showing the day who’s boss.

Which lasts all of about 10 minutes, but who’s counting.

In the past, I’ve made my Baked French Toast without a streusel topping, but I have to tell you – when I tasted my friend Ree’s Baked French Toast when I visited with her a while back, I knew the streusel topping was a must-have for Baked French Toast. It really just takes it to a whole new level.

Overnight make ahead: Pour the milk/egg mixture over the bread cubes in the baking dish. Press bread cubes into the baking dish to make sure they absorb the custard. Cover the baking dish tightly with plastic wrap and refrigerate overnight.

Make Ahead Streusel Topping: Mix ingredients for the streusel topping, breaking up the butter into small pieces. Cover tightly with plastic wrap and refrigerate overnight.

When ready to bake: Remove the baking dish and streusel topping from the refrigerator. Sprinkle streusel topping liberally over the top of the French toast. Bake for 45 minutes. Remove from the oven and allow to rest for about 3 minutes before serving. Dust with confectioner’s sugar, and serve with maple syrup.

Here’s the recipe. Trust me, this needs to be on your must-make list soon.

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Baked French Toast Recipe

Robyn Stone

5 from 2 votes

Baked French Toast makes a wonderful breakfast or brunch for busy mornings on the go, the holidays, or when entertaining.

Ingredients

▢ 1 loaf sourdough bread, cut into 1-inch pieces
▢ 6 large eggs
▢ 1 1/2 cups whole milk
▢ 1/2 cup half and half
▢ 1/2 cup sugar
▢ 1 tablespoon vanilla extract
▢ 1 teaspoon ground cinnamon
▢ pinch kosher salt

Streusel Topping

▢ 1/4 cup all-purpose flour
▢ 1/4 cup brown sugar
▢ 1 teaspoon ground cinnamon
▢ 1/4 cup butter, diced
▢ confectioner’s sugar, for dusting, optional

Instructions

Spray a 13×9 baking dish with non-stick cooking spray or butter liberally. Add bread cubes to baking dish and distribute evenly.
In a large bowl, whisk together eggs, milk, half and half, sugar, vanilla, cinnamon and pinch of salt. Pour over bread cubes. Press bread cubes into the baking dish to make sure they absorb custard. Cover baking dish tightly with plastic wrap and refrigerate overnight.
In a small bowl, mix together ingredients for the streusel topping being sure to break up butter into small pieces. Cover tightly with plastic wrap and refrigerate overnight.
When ready to bake, preheat oven to 350º F. Remove baking dish and streusel topping from the refrigerator. Sprinkle streusel topping liberally over the top of the French toast. Bake 45 minutes. Remove from the oven and allow to rest for about 3 minutes before serving. Dust with confectioner’s sugar, if using, and serve with maple syrup.

Notes

Prep time does not include time for the custard to rest overnight in the refrigerator prior to baking.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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What about this weekend?

Enjoy!

Robyn xoxo

Categorized as:All Recipes, Breakfast Recipes, By Cooking Style, Camping, Christmas Recipes, Dinner Recipes, Easter Recipes, Egg Recipes, Holiday and Occasion Recipes, Make-ahead Recipes, Mother’s Day Recipes, One Dish Meal Recipes, Recipes, Simple Recipes, Southern Favorites, Thanksgiving Recipes

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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