Overnight Cinnamon French Toast Bake

Ingredients

For the French Toast

• 1 loaf brioche or challah, about 14 ounces, cut into 1-inch cubes
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt

For the Topping

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

For Serving

• Fresh berries
• Powdered sugar
• Maple syrup

Substitutions

• For Overnight Cinnamon French Toast Bake, unsweetened oat or soy milk can replace dairy milk in the same quantity; choose a neutral flavor.
• Use a dairy-free baking stick in the crumb topping in place of butter.
• Use sturdy French bread in place of brioche or challah; slightly dry bread absorbs the custard best.

Instructions

Step 2: Add the custard

Whisk eggs, milk, cream, brown sugar, cinnamon, vanilla, nutmeg, and salt. Pour over the bread and press gently so the top pieces absorb some custard.

Step 4: Add the topping

Heat the oven to 350°F. Mix flour, brown sugar, cinnamon, and salt; cut in the cold butter. Scatter over the casserole.

Step 5: Bake

Bake uncovered 40 to 45 minutes, until puffed, golden, and set in the center. Rest 10 minutes, then add berries, powdered sugar, and syrup.

How to Store Leftovers

Cool Overnight Cinnamon French Toast Bake, cover the dish or individual portions, and refrigerate within 2 hours for up to 4 days. Freeze portions only after they are fully cool.

How to Reheat

Warm a portion of Overnight Cinnamon French Toast Bake covered in a 325°F oven or in short microwave intervals until hot.

Ways to Serve

• Fresh berries
• Maple syrup
• Breakfast sausage
• Coffee or tea

Common Mistakes to Avoid

• Using the wrong dish size.
• Leaving fruit or mix-ins concentrated in one area.
• Baking until the center is dry.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions