Easy Overnight French Toast Bake
This Easy Overnight French Toast Bake features buttery brioche soaked in creamy custard, topped with a crispy cinnamon streusel, making it a perfect brunch dish for busy mornings.
Ingredients
Main ingredients
- 8 cups sturdy bread (brioche, challah, or French bread), cut into 1-inch cubes Allow bread to dry out slightly for best texture.
- 6 large eggs, at room temperature
- 2 cups whole milk or half-and-half Almond milk or non-dairy alternatives can be used.
- 2 teaspoons pure vanilla extract
- 1 tablespoon ground cinnamon (divided between custard and streusel)
- ½ cup granulated sugar (split between custard and streusel)
- ¼ cup packed light brown sugar
- 6 tablespoons unsalted butter, cold and cut into small pieces
- ¼ teaspoon salt
Instructions
Preparation
- Cube the bread into 1-inch pieces and allow them to dry out slightly on the counter for a few hours or overnight.
- In a large bowl, whisk together the eggs, milk or half-and-half, vanilla extract, 1 tablespoon cinnamon, ¼ cup granulated sugar, and salt until smooth.
- Place the dried bread cubes into a 9x13-inch baking dish. Pour the custard mixture evenly over the bread, gently pressing down to soak all pieces. Cover tightly and refrigerate overnight or for at least 6 hours.
Baking
- About 30 minutes before baking, preheat the oven to 350°F (175°C).
- In a smaller bowl, mix the remaining ½ cup granulated sugar, ¼ cup brown sugar, 1 tablespoon cinnamon, and cold butter pieces. Use a pastry cutter or your fingers to combine until coarse crumbs form.
- Remove the baking dish from the fridge, discard the plastic wrap, and sprinkle the cinnamon streusel evenly over the top.
- Bake uncovered for 45-50 minutes, or until the custard is set and the streusel is golden and crisp.
- Allow to rest for 5-10 minutes before serving.
Notes
Store leftovers tightly covered in the fridge for up to three days. To reheat, warm in the oven at 350°F (175°C). For frozen portions, wrap well and store in a freezer-safe bag for up to two months.