Print

Classic Overnight French Toast Bake

Classic overnight French toast bake with berries and maple syrup on rustic table.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This make-ahead breakfast bake transforms stale bread into a rich, custardy, and spiced delight. Prepare it the night before for a relaxed morning where your house fills with the aroma of cinnamon and baked vanilla. It's the ultimate comfort food centerpiece for a crowd, requiring minimal active effort.

Ingredients

Scale
  • 1 loaf (16 oz) stale challah, brioche, or French bread, cut into 1-inch cubes
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup (1/2 stick) cold unsalted butter, cubed
  • Maple syrup, powdered sugar, and fresh berries for serving

Instructions

  1. Generously butter a 9x13-inch baking dish. Add the cubed bread, spreading it into an even layer.
  2. In a large bowl, whisk the eggs until well blended and slightly frothy. Whisk in the milk, cream, both sugars, vanilla, 1 1/2 tsp cinnamon, nutmeg, and 1/4 tsp salt until smooth.
  3. Slowly and evenly pour the custard mixture over the bread cubes. Gently press down on the bread to ensure all pieces are moistened.
  4. In a small bowl, combine the flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Add the cold, cubed butter and work it in with your fingers or a fork until the mixture resembles coarse sand.
  5. Sprinkle the crumb topping evenly over the soaked bread. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or up to 12.
  6. When ready to bake, preheat oven to 350°F (175°C). Let the dish sit at room temperature while the oven heats, about 20-30 minutes.
  7. Bake uncovered for 45-55 minutes, until the top is golden brown and crisp and the center is set (a knife inserted should come out clean).
  8. Let rest for 10-15 minutes before serving. Serve warm with maple syrup, powdered sugar, and fresh berries.

Notes

Using stale, dry bread is crucial to prevent a mushy texture. If bread is fresh, cube it and leave out to dry for a few hours. For a blueberry version, gently toss 1 1/2 cups of fresh or frozen berries with the bread cubes before adding the custard. Leftovers can be refrigerated for up to 3 days and reheated.

Nutrition

Find it online: https://www.stacksipsnack.com/classic-overnight-french-toast-bake/