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Baked Overnight French Toast Bake

Creamy baked overnight French toast bake with crispy golden edges and berries.

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This make-ahead breakfast bake transforms simple ingredients into a magical, comforting dish. With a soft, custardy interior and a crisp cinnamon streusel topping, it's the ultimate stress-free brunch centerpiece that does all the work while you sleep.

Ingredients

Scale
  • 1 loaf (16 oz) French bread or brioche, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed

Instructions

  1. Grease a 9x13 inch baking dish. Add the cubed bread in an even layer.
  2. In a large bowl, whisk eggs, milk, cream, both sugars, vanilla, 2 tsp cinnamon, nutmeg, and 1/4 tsp salt until smooth. Pour evenly over bread. Press bread down gently to submerge.
  3. For the streusel: In a medium bowl, combine flour, 1/2 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Cut in cold cubed butter with a pastry cutter or forks until mixture resembles coarse crumbs. Cover and refrigerate separately.
  4. Cover the baking dish tightly with plastic wrap. Refrigerate for at least 8 hours or up to 24 hours.
  5. Preheat oven to 350°F (175°C). Sprinkle the cold streusel topping evenly over the soaked bread.
  6. Bake for 45-55 minutes, until top is golden brown, streusel is crisp, and center is set (a knife inserted should come out clean).
  7. Let rest for 5-10 minutes before serving.

Notes

Use day-old or slightly stale bread for best texture. Do not skip the overnight chill. For a blueberry version, scatter 1-2 cups fresh or frozen berries over the bread before adding custard. Leftovers reheat well.

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