Recipe

Baked French Toast

Make-ahead friendly, custardy in the center with a golden top and crisp edges.

By Matt Campbell

•

4.8

A golden baked French toast casserole in a ceramic baking dish on a light kitchen counter, with a crisp cinnamon sugar top and maple syrup nearby

Baked French toast is what I make when I want maximum breakfast comfort with minimum morning chaos. You mix up a quick vanilla-cinnamon custard, soak cubes of bread until they are basically little flavor sponges, then bake it into a casserole that somehow lands in the sweet spot between bread pudding and classic French toast.

It is also a gift to Future You. Assemble it the night before, stash it in the fridge, and in the morning you just preheat the oven and let the house smell like a bakery that knows your name.

Brioche cubes, eggs, milk, vanilla, cinnamon, brown sugar, butter, and salt arranged on a clean kitchen counter in soft morning light

Why It Works

Creamy center, crisp top: A rich custard sets up tender while the top turns golden and lightly crunchy.
Make-ahead friendly: Overnight soak means deeper flavor and a truly easy morning.
Accessible ingredients: Bread, eggs, dairy, warm spices, and pantry basics.
Flexible for picky eaters: Keep it classic with maple syrup, or go fancy with berries and powdered sugar.

My best tip: Use slightly stale bread (or dry fresh cubes in the oven) and give it time to soak. Dry bread plus patience equals that perfect custardy bite without a soggy bottom.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then cover tightly or transfer to an airtight container. Keeps well for 3 to 4 days (some kitchens stretch to 5, but I like the texture best within 4).
Freezer: Slice into portions, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge for best texture.
Reheat: Warm portions in a 350°F oven until heated through. For typical slices, plan on 15 to 25 minutes depending on thickness and whether it is coming from the fridge. For the most reliable check, heat until the center reaches 165°F. For a quicker option, microwave in 30-second bursts, then crisp the top under the broiler for 1 to 2 minutes if you want the edges back.

Heads up: If you stored it with syrup on top, it will reheat softer. Still delicious, just less crisp. I recommend serving syrup at the table.

Common Questions

What bread is best for baked French toast?

Brioche, challah, or French bread are my go-tos. You want something sturdy that can soak up custard without dissolving. Slightly stale bread is ideal.

What if my bread is fresh?

No problem. Cube it and let it sit out for 1 to 2 hours to dry a bit, or spread it on a baking sheet and toast at 300°F for 10 to 15 minutes, stirring once, until the outside feels dry but not browned.

Can I make it the night before?

Yes, and it is honestly the move. Assemble, cover, and refrigerate for 8 to 12 hours. Bake in the morning.

How do I keep it from being soggy?

Use dry or day-old bread, do not skimp on bake time, and let it rest for 10 minutes after baking so the custard finishes setting. Also, cut bread into cubes so heat moves through more evenly.

Can I use non-dairy milk?

Yes. Oat milk and almond milk both work. For richness, swap the heavy cream for full-fat coconut milk or an oat-based creamer. If you use all non-dairy milk and skip the cream, it will still be good, just a little less rich and a bit less golden on top.

How do I know it is done?

The top should be deeply golden and the center should look set and puffed, not sloshy. A knife inserted near the middle should come out with moisture, but no liquid custard. If you want the most foolproof check, aim for an internal temperature of 165°F in the center.

When do I add the cinnamon sugar topping?

I add it after the foil comes off so it does not scorch during the covered bake. It also gives you that crisp, sparkly top right at the finish.

A ceramic baking dish filled with soaked bread cubes and custard, ready to go into the oven on a neutral kitchen counter

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons
Rubber spatula or large spoon
Aluminum foil
Instant-read thermometer (optional, but helpful)

I love a breakfast that feels like you tried harder than you did. Baked French toast is that friend. The first time I made it, I was hosting a low-key brunch and realized I did not want to stand at the stove flipping slices like a short-order cook. I wanted coffee in one hand and a spatula in the other, with zero stress and a lot of cinnamon.

Now it is my go-to when I want cozy carbs and crisp edges without the morning scramble. It is imperfect in the best way, too. A few extra-crispy corners, a little custard puddle that bakes up like caramel, and everyone suddenly becomes very quiet at the table. That is how you know it worked.