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Baked french toast on a plate covered with berries.
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Baked French Toast

This custardy make-ahead Baked French Toast recipe only gets better as it chills overnight. Come morning, add a cinnamon streusel topping, bake, and pile with fresh berries for a delicious breakfast for six!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 384kcal

Ingredients

For the baked French toast:

  • 6 slices bread day old, (about 10 ounces, see note 1)
  • 4 large eggs
  • 2 tablespoon granulated sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon vanilla extract (see note 2)
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 cup heavy whipping cream (see note 3)

For the topping:

  • 1/4 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 1/4 cup butter cold
  • 1 teaspoon ground cinnamon

For serving:

  • 1 1/2 cups fresh blueberries or fresh raspberries,sliced fresh strawberries or blackberries
  • powdered sugar for dusting

Instructions

  • Grease a 13-inch by 9-inch baking dish. Arrange bread slices in a single layer in prepared baking dish. In a large bowl, lightly beat together the eggs, sugar, brown, sugar, vanilla, salt, milk, and whipping cream. Pour egg mixture over bread turning once to coat. Cover and refrigerate overnight.
  • Preheat oven to 375 degrees. Uncover French toast and flip slices to coat in the egg mixture. Prepare the topping by combining flour, brown sugar, butter, and cinnamon in a small bowl. Sprinkle flour mixture over bread and bake uncovered, until a knife inserted in the center comes out clean and topping is golden brown, 40-45 minutes.
  • Allow French toast to cool for 10 minutes before cutting it. Garnish with berries and dust with confectioners sugar

Video

Notes

  1. Bread: French toast is an ideal way to use up day-old bread, so there's need to sacrifice your freshest bread. Nearly any style of slice will do; crusty sourdough or French bread, challah, brioche, baguette, sturdy sandwich bread, and cinnamon raisin bread are all great options.
  2. Vanilla extract: You can make your own vanilla if you want to.
  3. Heavy whipping cream: This silky dairy product lends amazing richness to the custard. If you don't have any handy, use half-and-half instead of the combined amount of milk and cream called for in the recipe.
  4. Yield: One recipe makes 6 servings. To double, simply repeat the same 6-slice procedure in another 9-inch by 13-inch baking dish.
  5. Make ahead: Assemble the casserole and let the flavors meld and the bread soften to an ultra luscious consistency in the fridge overnight.
  6. Storage: Eat immediately, then store the leftovers (as if there will be any!) in the refrigerator to enjoy within 3 days.
  7. Stale bread works better: Because it's slightly drier, day-old bread soaks up the egg custard like a pro. Using fresh bread? Slice and dry the bread up to 3 days in advance. Keep covered with a dry kitchen towel on counter.
  8. Bread pudding: This recipe is basically a breakfast bread pudding, so if you have leftover bread cubes or torn-up chunks of good bread from another recipe that you need to use up, go ahead and use them.
  9. Texture tip: The consistency of this Baked French Toast is less crisp than its pan-fried cousins. If you're not a fan of custardy French toast, you may want to consider my Cornflake Crusted French Toast.
  10. Spice and everything nice: In addition to the cinnamon, feel free to add more flavor boosters. Sprinkle in some freshly-grated nutmeg, orange zest, or raisins, or layer banana slices on top of the French toast before baking.

Nutrition

Serving: 1slice | Calories: 384kcal | Carbohydrates: 39g | Protein: 10g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 163mg | Sodium: 388mg | Potassium: 223mg | Fiber: 2g | Sugar: 21g | Vitamin A: 805IU | Vitamin C: 4mg | Calcium: 150mg | Iron: 2mg