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Overnight French Toast Bake

Overnight French Toast Bake

A make-ahead breakfast casserole with a rich spiced custard and buttery cinnamon crumb topping. Prep it the night before and bake fresh in the morning.
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Prep Time 10 minutes
Cook Time 55 minutes
Overnight Soak 8 hours
Total Time 10 hours
Servings: 10 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

French Toast Base
  • 2 tbsp butter softened, for greasing pan
  • 1 large loaf crusty bread French bread, sourdough, brioche, or challah — day-old works best
  • 8 large eggs fresh, quality eggs
  • 2 cups whole milk organic preferred
  • 1/2 cup heavy cream organic preferred
  • 1/2 cup granulated sugar organic cane or white sugar
  • 1/2 cup brown sugar light or dark, packed
  • 2 tbsp vanilla extract real vanilla, not imitation
  • 1 pinch kosher salt
Cinnamon Crumb Topping
  • 1/2 cup all-purpose flour unbleached preferred
  • 1/2 cup brown sugar packed
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp nutmeg freshly grated preferred
  • 1/2 cup cold butter cut into chunks, chilled
For Serving
  • real maple syrup warmed, to taste
  • softened butter to taste
  • fresh berries optional

Method
 

Prepare the French Toast Base
  1. Grease a 9x13-inch baking dish generously with softened butter, spreading it into the corners with a paper towel.
  2. Tear or cut the bread into rough 1 to 2-inch chunks and scatter them evenly across the prepared pan.
  3. Crack all 8 eggs into a large mixing bowl and whisk well. Add the whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, and kosher salt. Whisk vigorously until thick, creamy, and fully combined with no visible egg white streaks.
  4. Pour the custard slowly and evenly over the bread. Gently press down on any dry spots so the bread begins absorbing the liquid. Cover tightly and refrigerate overnight, or for at least 8 hours.
Make the Cinnamon Crumb Topping
  1. In a medium bowl, combine the flour, brown sugar, cinnamon, sea salt, and nutmeg. Stir with a fork until evenly mixed.
  2. Add the cold butter chunks and work them in with a fork, pastry blender, or fingertips until rough pea-sized crumbles form. Do not overmix. Store in an airtight container or zip-lock bag in the refrigerator overnight.
Bake the Casserole
  1. Remove the casserole from the refrigerator and let it sit at room temperature while you preheat the oven to 350°F (175°C).
  2. Crumble the chilled topping evenly over the entire surface of the casserole, covering every inch.
  3. Bake uncovered for 45 to 60 minutes, until the top is deep golden brown and the center feels set when gently pressed. For a soft bread pudding texture bake 45 minutes; for a firmer, more caramelized finish bake up to 60 minutes.
  4. Let the casserole rest for 10 minutes before slicing. Serve warm with heated maple syrup, a pat of softened butter, and fresh berries on the side.

Notes

Bread tip: Day-old bread is best. If using fresh bread, spread chunks on a sheet pan for 20 minutes to dry out before assembling.
Crumb topping: Store separately in the fridge overnight for maximum crunch. Add just before baking.
Freezing: Assemble without the topping, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, add topping, and bake as directed.
Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave for 30 to 60 seconds, or cover the whole pan with foil and reheat at 325°F for 15 to 20 minutes.
Dairy-free option: Substitute whole milk with full-fat oat or coconut milk, heavy cream with full-fat coconut cream, and use plant-based butter in the topping.