French Toast Bake

A warm, comforting breakfast casserole featuring custardy day-old bread, baked to golden perfection with hints of cinnamon and vanilla.

French toast bake has become a weekend favorite for my family. The aroma while baking fills the kitchen with anticipation and reminds me of cozy Sunday mornings spent together.

Ingredients

• Bread: 1 loaf (about 400 g) day-old bread (such as brioche or challah), cut into 2.5 cm (1-inch) cubes
• Custard: 6 large eggs, 500 ml (2 cups) whole milk, 120 ml (1/2 cup) heavy cream, 100 g (1/2 cup) granulated sugar, 2 tsp pure vanilla extract, 1 tsp ground cinnamon, 1/4 tsp salt
• Topping: 2 tbsp unsalted butter (melted), 2 tbsp brown sugar, 1/2 tsp ground cinnamon

Instructions

Prepare Bread Base:

Grease a 23 x 33 cm (9 x 13 inch) baking dish with butter or cooking spray. Spread the bread cubes evenly in the dish.

Make Custard:

In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until fully combined.

Assemble:

Pour the custard mixture evenly over the bread cubes, pressing gently to ensure all pieces are soaked.

Topping:

In a small bowl, mix melted butter, brown sugar, and cinnamon. Drizzle this mixture over the top of the casserole.

Chill:

Cover and refrigerate for at least 30 minutes, or overnight for best results.

Bake:

Preheat your oven to 175°C (350°F). Remove the dish from the refrigerator and let sit at room temperature while the oven heats. Bake uncovered for 35–40 minutes, or until the top is golden brown and the custard is set.

Serve:

Let cool for 5 minutes before serving. Serve warm, optionally with maple syrup, fresh berries, or powdered sugar.

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My kids love helping to pour the custard over the bread and always sneak a taste of the cinnamon topping. Sharing slices together makes this breakfast extra special.

Serving Suggestions

Pair the bake with fresh berries, maple syrup, or a dollop of whipped cream for added flavor and color.

Allergen Notes

For those with dietary restrictions, substitute dairy-free milk and gluten-free bread. Always check ingredients if allergies are a concern.

Nutrition

Each serving has approximately 320 calories, 13 g fat, 40 g carbohydrates, and 10 g protein.

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This bake is perfect for holiday mornings or any time you want a no-fuss, crowd-pleasing breakfast.

Frequently Asked Questions

→ What type of bread works best?

Day-old brioche or challah are ideal for soaking and provide a tender, custardy texture after baking.

→ Can I prepare it ahead of time?

Yes, refrigerate the assembled dish for at least 30 minutes or overnight to allow flavors to meld and bread to soak thoroughly.

→ How do I know when it’s done baking?

The bake is ready when the top turns golden brown and the custard is set but still slightly jiggly in the center.

→ Can I add nuts or other toppings?

Adding chopped pecans or walnuts to the topping imparts a pleasant crunch and nutty flavor that complements the custard.

→ Are substitutions possible for dietary needs?

Yes, using dairy alternatives and gluten-free bread can accommodate various dietary restrictions without losing texture or flavor.

→ What serving suggestions enhance flavor?

Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar for an elevated breakfast experience.