Baked French Toast Recipe

17 Comments

5 from 2 votes
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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.

Baked French Toast Recipe

5 from 2 votes
Baked French Toast makes a wonderful breakfast or brunch for busy mornings on the go, the holidays, or when entertaining.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10

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

Calories: 320kcal | Carbohydrates: 44g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 375mg | Potassium: 181mg | Fiber: 1g | Sugar: 20g | Vitamin A: 407IU | Vitamin C: 0.1mg | Calcium: 109mg | Iron: 3mg

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

What about this weekend?

Enjoy!

Robyn xoxo

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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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Recipe Review




17 Comments

  1. Ginny Carpenter says:

    Can this be made ahead and frozen? If so what stage is the best to freeze it? Baked or after setting overnight?

    1. Emily says:

      5 stars
      Easy and so good! My family loved it. I’ve tried a few baked french toast recipes and this is by far the best one.

    2. Robyn Stone says:

      Thank you, Emily. I’m so glad your family loves this recipe!

  2. Becky @ Becky Cooks Lightly says:

    5 stars
    Robyn, I have a small farm and usually get about a dozen eggs a day. This looks like a delicious way to use them. Thanks so much for the recipe!

  3. Lou says:

    We have just finished the Baked French Toast! My guests loved it. They ate two big helpings each! Some drizzled syrup as you suggested, and others wanted some homemade jelly. I served some good link sausages with it. This dish was so easy to assemble the night before and pop in the oven for breakfast. I am thinking I will use this during the Christmas holidays for a brunch and maybe Christmas morning. Thanks, Robyn!

  4. Lou says:

    I am having company in a couple of weeks and needed some breakfast ideas. We will definitely be having this baked French toast!

    1. Robyn Stone says:

      Have fun with your guests, Mrs. Lou. I know they’ll love visiting with you and in the neatest town I’ve visited in a long while!

  5. Good Food Good Friends says:

    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

  6. Natalie says:

    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!

  7. Tara @ Chip Chip Hooray says:

    Yesss! I have a go-to baked French toast recipe, but I’ve never tried it with streusel. A must!

    1. Robyn Stone says:

      I can’t wait to hear how you like it with, Tara!

  8. Mandie@ Oh So Decadent says:

    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 :).

    1. Robyn Stone says:

      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.

  9. Rachel @ Baked by Rachel says:

    Love baked French toast! It’s so much easier than standing by the oven flipping piece after piece

    1. Robyn Stone says:

      I know exactly what you mean. Baked French Toast is definitely a Mama’s friend in the mornings.

  10. Mary says:

    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!!!!

    1. Robyn Stone says:

      Thanks so much, Mrs. Mary! The fruit salad does round it out to a filling meal. Hope you enjoy it!