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Baked French Toast: A Delightfully Easy Breakfast Treat
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Baked French Toast: A Delightfully Easy Breakfast Treat

A warm, comforting baked French toast with crisp edges, a custardy interior, and aromatic cinnamon-vanilla flavor. Perfect for feeding a crowd or enjoying leftovers all week.
Prep Time15 minutes
Cook Time1 hour
Total Time9 hours
Course: Breakfast & Brunch
Cuisine: American
Servings: 8 servings
Calories: 450kcal
Author: Samantha Jones

Ingredients

  • 1 pound French bread loaf, cut into ½ to ¾-inch slices
  • 2-3 tablespoons unsalted butter, for greasing
  • 1½ cups whole milk
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1¼ cups light brown sugar, packed and divided
  • 1 tablespoon ground cinnamon
  • Powdered sugar, optional garnish

Instructions

  • Dry the bread slices: Arrange the French bread slices on a wire rack or baking sheet and let them air-dry at room temperature for 30-60 minutes.
  • Prepare the baking dish: Generously grease a 9x13-inch baking dish with 2-3 tablespoons of unsalted butter.
  • Mix the custard base: In a blender or mixing bowl, combine the whole milk, eggs, ¾ cup brown sugar, and vanilla extract until smooth.
  • Dip the bread: Quickly dip each dried bread slice into the egg mixture, coating all sides but avoiding saturation.
  • Layer the bread: Arrange the dipped slices in the prepared dish in a single layer or slightly overlapping.
  • Add remaining custard: Pour the remaining egg mixture evenly over the bread.
  • Cinnamon sugar topping: Mix the remaining brown sugar with cinnamon and sprinkle evenly over the bread.
  • Refrigerate: Cover and refrigerate for at least 8 hours or overnight.
  • Preheat oven & rest: Remove the dish from the fridge, let rest at room temperature for 15-30 minutes, then preheat oven to 375°F (190°C).
  • Bake: Cover with foil and bake for 45-50 minutes, then remove the foil and bake an additional 10-15 minutes until golden and puffed.

Notes

Use a wire rack to fully air-dry the bread for optimal custard absorption.
Letting the dish rest before baking ensures even moisture distribution.
Serve warm, optionally dusted with powdered sugar.
Store leftovers refrigerated in an airtight container for up to 3 days.