This French toast bake is soft, cinnamon-spiced, and topped with a buttery brown sugar crumble. Perfect for brunch, holidays, or weekend mornings.

Main Ingredients:

1 loaf French bread (or sourdough bread)

8 large eggs

2 cups liquid whipping cream (or half and half)

1/4 cup brown sugar (or coconut sugar)

2 tsp cinnamon

2 tsp vanilla extract

Topping Ingredients:

1/2 cup cold butter, cut into small pieces

1/2 cup brown sugar

1/2 cup all-purpose flour

1/2 Tbsp cinnamon

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Prep Bread: Slice French bread into 1–2 inch chunks. Grease a 9″x13″ casserole dish with non-stick spray.

Make Custard: In a medium bowl, beat eggs, then mix in cream, brown sugar, cinnamon, and vanilla.

Assemble: Pour custard into the casserole dish. Add bread chunks and press gently so bread soaks up the liquid like a sponge.

Chill: Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Preheat Oven: Once chilled, preheat oven to 350°F.

Prepare Topping: In a bowl, combine brown sugar, flour, and cinnamon. Add cold butter and use a pastry cutter or fork to crumble into pea-sized bits.

Top and Bake: Remove casserole from fridge. Spread topping evenly over the soaked bread.

Bake: Bake uncovered for 45–50 minutes, depending on how moist or firm you prefer.

Serve: Serve warm with maple syrup, fruit, or whipped cream as desired.

Make-Ahead Tip: Assembling the night before makes morning prep effortless.

Texture Preference: Bake less for a moist, bread pudding-like texture, or longer for a firmer consistency.

Can be reheated and enjoyed as leftovers.