The Best Baked French Toast Recipe I’ve Tried To-Date (Pre-Prep)

Baked French toast is the easiest way to feed a crowd and still enjoy your coffee while it cooks.

I first made baked French toast the year we hosted Christmas morning brunch. My mama flew in, my cousin brought her two toddlers, and the coffee pot stayed on all day long. 

I knew I wanted something warm and comforting, but I didn’t want to stand over a skillet flipping slices while everyone else sipped mimosas. So I took my go-to French toast recipe and gave it the oven treatment.

But here’s the part that really took it over the top: I added a buttery cinnamon streusel topping. It bakes into a golden, crisp crust that gives way to soft, custardy bread underneath. That little bit of crunch makes each bite something special.

Now I make this version year-round.

It’s perfect for holidays, baby showers, or just a lazy Sunday. And best of all, you can prep it the night before.

Why This Baked French Toast Recipe Works

There’s a reason baked French toast has become a brunch favorite. It’s cozy, convenient, and just plain satisfying.

Traditional French toast can be a little fussy. You’ve got to stand there dipping each slice, cooking them one or two at a time, and making sure they don’t burn or turn to mush. When you bake it instead, you layer everything in a dish, pour the custard on top, and let the oven do the work. The top gets beautifully golden, the edges caramelize, and the middle stays soft without getting soggy.

This recipe works so well because of three key things:

• Stale bread that holds its shape and soaks up the custard without falling apart.
• An overnight soak that lets the flavors meld and the texture set up just right.
• A cinnamon streusel topping that adds a little crunch and a whole lot of flavor.

The result is a baked French toast casserole that tastes like the best parts of French toast and bread pudding combined. It slices neatly, smells like heaven, and reheats like a dream.

Ingredients For Baked French Toast

You don’t need anything fancy to make this recipe, but a few small upgrades make a big difference.

• 1 loaf of brioche or challah, sliced into 1-inch cubes (day-old is best)
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup light brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the streusel topping:

• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed

The key ingredient here is the cinnamon streusel topping. It melts into the bread and bakes into a crispy golden layer that sets this baked French toast apart from every other version I’ve tried.

I also recommend using high-quality vanilla extract and real brioche or challah bread. These add richness and help soak up the custard without breaking down.

Step-by-Step Instructions For Baked French Toast

Making baked French toast is a breeze once you see how it comes together.

1. Prep your pan. Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Layer the bread. Spread the cubed bread evenly in the dish. You want a full but not overly packed layer.
3. Make the custard. In a large bowl, whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Pour and soak. Slowly pour the custard over the bread, pressing down gently with a spatula to help it soak in. Cover tightly with foil and refrigerate overnight or at least 4 hours.
5. Make the streusel. Combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter with a fork or pastry blender until crumbly. Refrigerate until ready to bake.
6. Preheat and top. When ready to bake, take the casserole out of the fridge and let it sit at room temp for 30 minutes. Preheat your oven to 350°F. Sprinkle the streusel evenly over the top.
7. Bake. Bake uncovered for 45 to 50 minutes until the top is golden and the center is set but still a little soft.
8. Cool and serve. Let it rest for 10 minutes before slicing. Serve warm with maple syrup or fresh fruit.

One common mistake is using fresh bread. It doesn’t soak well and tends to turn mushy. Day-old or lightly toasted bread holds up better and gives the casserole more structure.

The Best Baked French Toast Recipe I've Tried (With Pre-Prep)

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

This baked French toast is everything you want in a brunch dish: golden and crisp on top, soft and custardy underneath, and full of cozy cinnamon-vanilla flavor. It’s made with thick slices of brioche soaked in a rich egg custard and finished with a buttery streusel topping that bakes into the perfect crust. You can prep it the night before, which makes it a go-to for holidays, weekend guests, or just treating yourself to something special on a slow Sunday morning.

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Ingredients

• For the French Toast Base:
• 1 loaf of brioche or challah, sliced into 1-inch cubes (day-old is best)
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup light brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• For the Streusel Topping:
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed

Instructions

1. Prepare Pan: Grease a 9x13-inch baking dish with butter or nonstick spray.
2. Assemble: Spread cubed bread evenly in the dish.
3. Make Custard: In a large bowl, whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Soak: Pour custard over the bread. Gently press down with a spatula. Cover tightly and refrigerate at least 4 hours or overnight.
5. Streusel: Mix flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter until crumbly. Chill until needed.
6. Preheat Oven: Let casserole sit at room temperature for 30 minutes. Preheat oven to 350°F.
7. Bake: Sprinkle streusel on top and bake uncovered for 45–50 minutes, until golden and just set in the center.
8. Serve: Let rest for 10 minutes. Slice and serve warm with maple syrup or fresh fruit.

Notes

Bread Tip: Stale bread works best. If using fresh, toast cubes in a 300°F oven for 10 minutes before assembling.

Make-Ahead: Can be frozen unbaked or baked. Reheat slices in the oven for best texture.

Toppings: Try with powdered sugar, whipped cream, berries, or bacon on the side.

How To Serve Baked French Toast

This baked French toast looks beautiful straight out of the oven and can be served as-is, but there are plenty of ways to dress it up or round it out into a full brunch spread.

Before we get to the extras, just know this dish pairs beautifully with both sweet and savory additions. You can keep it simple or build a whole menu around it.

• Add powdered sugar and real maple syrup for a classic finish.
• Serve with fresh berries, sliced bananas, or a spoonful of fruit compote.
• Offer a side of crispy bacon or breakfast sausage for contrast.
• A dollop of whipped cream or vanilla Greek yogurt makes it feel extra special.
• Garnish with fresh mint or candied pecans if you’re feeling fancy.

When I serve this for brunch, I usually set out a toppings bar so folks can make it their own. Even the pickiest eaters find something to love.

How To Store & Reheat Baked French Toast

One of the best things about baked French toast is how well it stores. You can make it ahead or enjoy leftovers without sacrificing texture.

Just be sure to let it cool completely before storing. That keeps condensation from turning it soggy.

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual slices in the oven at 325°F for 10–15 minutes. This keeps the top crispy.
• You can also use the microwave, but it’ll soften the crust.
• Freeze slices wrapped in plastic and foil for up to 2 months. Reheat in the oven from frozen at 350°F until warmed through.

If I know I’m going to freeze some, I underbake slightly so it doesn’t dry out when reheated. Just shave off 5 minutes from the original bake time.

Substitutions & Variations For Baked French Toast

This is one of those recipes you can make your own, depending on what you’ve got on hand or what you’re craving.

Start with the basics, then tweak the flavors, fillings, or diet needs.

• Dairy-free? Use almond milk or oat milk and swap in a plant-based butter for the streusel.
• Gluten-free? Choose a hearty gluten-free loaf that can hold up to soaking.
• No eggs? Try using flax eggs or an egg replacer, though the texture will be softer.
• Add-ins: Sprinkle in chocolate chips, chopped apples, or raisins between layers.
• Flavor twist: Add pumpkin purée and pumpkin pie spice in fall, or lemon zest and blueberries in spring.

I’ve even layered slices of cream cheese between the bread for a cheesecake-style version. The filling melts into the custard and gives it a rich, creamy bite.

FAQs About Baked French Toast

Here are some straightforward answers to the most common questions I receive about this baked French toast recipe.

What kind of bread is best for baked French toast?

Brioche, challah, or French bread are the top choices. You want a sturdy bread with a tender crumb that can soak up custard without turning to mush. I personally love brioche for the rich flavor, but challah gives a great chewy bite. If your bread is fresh, slice it and let it sit out overnight, or toast it in the oven at 300°F for about 10 minutes.

Can I make baked French toast ahead of time?

Absolutely. That’s one of the biggest perks of this recipe. You can assemble the entire dish the night before and let it soak in the fridge overnight. Then in the morning, all you have to do is add the topping and bake. You can also freeze the assembled, unbaked casserole and bake it straight from frozen—just add about 15 extra minutes to the bake time.

How do I keep baked French toast from getting soggy?

The trick is in the bread and the soak. Use stale or toasted bread so it holds up to the custard. Make sure your bread-to-liquid ratio is balanced. Press the bread gently into the custard before chilling so it soaks evenly. And don’t overbake—it should be set in the center but still soft.

Can I freeze baked French toast?

Yes, and it freezes beautifully. I like to freeze individual squares so I can pull out just what I need. Let it cool completely, then wrap each piece tightly in plastic and foil. Reheat in the oven straight from frozen at 350°F for 15–20 minutes until hot all the way through.

How long should I bake French toast in the oven?

It usually takes 45 to 50 minutes at 350°F. If your casserole is especially thick or came straight from the fridge, it might take closer to an hour. Look for a golden top and a barely set center. It should jiggle slightly in the middle but not be wet.

Try These Recipes Next

If you loved this baked French toast, here are a few more brunch-ready recipes to try:

• Chocolate Pecan Pie Overnight French Toast Bake
• Croissant French Toast Casserole
• Classic, Easy, Homemade French Toast Recipe

Each one is a bit different, but they all start with the same comforting, crowd-pleasing idea. Give them a whirl next time you’re planning breakfast for a bunch—or just want leftovers that’ll make Monday morning a little more delicious.