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.
Here’s the recipe. Trust me, this needs to be on your must-make list soon.
- 1 loaf sourdough bread, cut into 1-inch pieces
- 6 eggs
- 1½ cups whole milk
- ½ cup half and half
- ½ cup sugar
- 1 tablespoon vanilla
- 1 teaspoon ground cinnamon
- pinch of salt
- Streusel Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ stick butter, diced
- 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 350 degrees Fahrenheit. 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.
- Serve warm with maple syrup.
What about this weekend?
Enjoy!
Robyn xoxo
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What a fantastic photo of a good sounding recipe! Love the fruit salad with the meal. Thanks for a great breakfast menu idea for the holidays!!!!
Thanks so much, Mrs. Mary! The fruit salad does round it out to a filling meal. Hope you enjoy it!
Love baked French toast! It’s so much easier than standing by the oven flipping piece after piece
I know exactly what you mean. Baked French Toast is definitely a Mama’s friend in the mornings.
I thoroughly agree, baked french toast must have streusel! If you’re going to eat a calorie-filled breakfast, might as well add the streusel on there! Not that I’m complaining, the more calories, the better
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That’s right, if you’re going to have it, you might as well have it with the streusel topping. It’s just not the same without it once you’ve had it that way.
Yesss! I have a go-to baked French toast recipe, but I’ve never tried it with streusel. A must!
I can’t wait to hear how you like it with, Tara!
I have an overnight blueberry french toast recipe (did I get it from you?) but I love the sound of this one! And who doesn’t love a good streusel? Thanks so much for sharing! Can’t wait to test it out on my hubby and kiddo!
It’s a family tradition to have french toast on Christmas morning. This recipe looks so yummy and I bet it’s delicious! I’ll have to make this one for this year’s breakfast