I love how this recipe transforms basic ingredients into something truly special. The overnight soak means the bread absorbs all the custard, giving every bite a rich, creamy texture inside and a golden, slightly crisp top. The cinnamon sugar crumble adds a delicious contrast, making it feel a little indulgent—perfect for holidays, brunch with friends, or lazy weekend mornings. And best of all, I don’t have to stand over the stove flipping slices.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the French Toast Base:
1 loaf French bread or sourdough bread
8 large eggs
2 cups liquid whipping cream or half and half
¼ cup brown sugar or coconut sugar
2 tsp cinnamon
2 tsp vanilla extract
For the Crumble Topping:
½ cup cold butter, cut into small pieces
½ cup brown sugar
½ cup all-purpose flour
½ Tbsp cinnamon
Directions
I begin by slicing the loaf of bread into small 1- to 2-inch pieces. Then I spray a 9×13-inch casserole dish with non-stick spray and set it aside.
In a medium bowl, I beat the eggs, then whisk in the whipping cream, brown sugar, cinnamon, and vanilla extract until everything is well combined.
I pour this mixture into the casserole dish, then add the bread pieces, spreading them evenly and gently pressing them down so they soak up the liquid like a sponge.
I cover the dish with plastic wrap and refrigerate it for at least 4 hours, but preferably overnight so the custard fully saturates the bread.
When I’m ready to bake, I preheat the oven to 350°F.
To make the topping: 6. In a separate bowl, I mix together the brown sugar, flour, and cinnamon. Then I add the cold butter pieces and use a pastry cutter or fork to crumble everything into pea-sized pieces.
I take the casserole out of the fridge and sprinkle the crumble topping evenly over the soaked bread. I use a spatula to gently smooth it out.
I bake the casserole uncovered for 45 to 50 minutes, depending on how moist or set I want the final texture. I usually go for 50 minutes for a golden top with a tender center.
Servings and timing
This recipe serves 10 people and takes about 5 hours and 15 minutes total, including 20 minutes prep, 4 hours of chilling, and 55 minutes of baking time.
Variations
I sometimes mix in fresh berries or sliced bananas before baking.
For a nutty crunch, I sprinkle chopped pecans or walnuts on top of the crumble.
I swap the brown sugar for maple syrup in the custard for a deeper flavor.
If I want a holiday twist, I use eggnog instead of cream and add a pinch of nutmeg.
For a dairy-free version, I use almond milk and vegan butter.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual servings in the microwave for 30–60 seconds, or reheat the whole dish in the oven at 325°F until heated through. It also freezes well—I wrap slices in foil and freeze them, then reheat straight from frozen in the oven.
FAQs
Can I use a different type of bread?
Yes, I often use sourdough, challah, or brioche. Any thick, crusty bread that holds its shape works well. Stale bread actually soaks up the custard better.
Can I bake it right away without chilling?
Technically, yes—but I’ve found that chilling it for at least 4 hours really helps the bread absorb the custard for the best texture.
Can I make this dairy-free?
Absolutely. I use dairy-free cream or milk and substitute the butter with plant-based alternatives. It still comes out rich and delicious.
Can I make this ahead and freeze it?
Yes, I assemble the entire dish (without baking), cover it tightly, and freeze it for up to a month. I thaw it overnight in the fridge and bake as directed.
What toppings go well with this?
I like serving it with maple syrup, powdered sugar, fresh fruit, or whipped cream. It’s also great with a drizzle of warm caramel or cream cheese glaze.
Conclusion
This French toast bake is everything I want in a make-ahead breakfast: easy to prep, deliciously indulgent, and perfect for feeding a group. The cinnamon-spiced custard and buttery crumble topping make each bite warm and comforting. Whether it’s for a weekend treat or a special occasion, this is a recipe I know I can count on to impress.
