Description
The ultimate make-ahead breakfast! This overnight baked French toast features thick bread soaked in cinnamon-vanilla custard, then baked to golden perfection. Prep it the night before for stress-free holiday mornings and brunches.
Ingredients
Scale
For the French Toast:
- 1 loaf (about 1 pound) French bread, challah, or brioche, cut into 1-inch thick slices
- 8 large eggs, room temperature
- 2 cups whole milk (or use half milk, half heavy cream for extra richness)
- 1/2 cup half-and-half (or use all milk for lighter version)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 2 tablespoons butter, melted (plus more for greasing pan)
Optional Topping (Before Baking):
- 1/4 cup brown sugar
- 1/2 teaspoon additional cinnamon
- 2 tablespoons cold butter, cut into small pieces
- 1/2 cup chopped pecans or sliced almonds (optional)
For Serving:
- Maple syrup
- Powdered sugar
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream
- Extra butter
Instructions
- Prepare the Pan: Generously butter a 9×13-inch baking dish, making sure to coat the bottom and sides well. This prevents sticking and adds flavor.
- Arrange the Bread: Cut the bread into 1-inch thick slices if not already sliced. Arrange the bread slices in the prepared baking dish in slightly overlapping rows, like shingles on a roof. You want them snug but not completely squished. If pieces are too thick, you can cut them in half diagonally.
- Make the Custard: In a large mixing bowl, whisk together the eggs until well beaten. Add the milk, half-and-half, sugar, vanilla extract, cinnamon, nutmeg (if using), and salt. Whisk vigorously until completely smooth and well combined—about 30 seconds. The mixture should be uniform with no streaks of egg whites visible.
- Pour Over Bread: Slowly pour the custard mixture evenly over all the bread slices, making sure to coat each piece. Use your fingers or a spoon to gently press down on the bread to help it absorb the custard. Make sure the custard gets into all the gaps and spaces between slices.
- Press and Soak: Using your hands or a spatula, gently press the bread down into the custard several times to ensure even soaking. Some pieces like to float—push them down. Drizzle the melted butter evenly over the top.
- Cover and Refrigerate Overnight: Cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, preferably overnight (8-12 hours). This allows the bread to fully absorb the custard for that perfect texture. During refrigeration, you can press down on the bread once or twice if you think of it.
- Prepare to Bake: When ready to bake, remove the dish from the refrigerator and let it sit at room temperature for 20-30 minutes while you preheat the oven. This takes the chill off and ensures even baking. Preheat your oven to 350°F (175°C).
- Add Optional Topping: If using the brown sugar topping, mix brown sugar and cinnamon together and sprinkle evenly over the top. Dot with small pieces of cold butter and sprinkle with nuts if using.
- Bake Covered: Cover the dish with aluminum foil (spray the underside with cooking spray to prevent sticking) and bake for 30 minutes. This allows the custard to set without the top browning too quickly.
- Bake Uncovered: Remove the foil and continue baking for 15-25 more minutes until the top is golden brown and slightly crispy, and the center is set (it should jiggle just slightly when you shake the pan gently). A knife inserted in the center should come out mostly clean. If the top is browning too quickly, tent loosely with foil.
- Rest Before Serving: Remove from the oven and let it rest for 5-10 minutes before serving. This allows the custard to set fully and makes serving easier.
- Serve: Cut into squares and serve warm with maple syrup, powdered sugar, fresh berries, and whipped cream. Enjoy while hot!
Notes
- Bread Matters: Use sturdy, day-old bread. Fresh bread gets too soggy. If your bread is fresh, leave it out overnight or toast slices lightly.
- Overnight is Best: While you can bake after 4 hours, overnight soaking creates the best texture.
- Don’t Overbake: The center should be set but still slightly custardy, not dry. It continues cooking after removal from the oven.
- Make it Richer: Use half-and-half or heavy cream instead of milk for extra-decadent results.
- Gluten-Free Option: Use gluten-free bread—the rest of the recipe is naturally gluten-free.
- Scaling: This recipe perfectly fills a 9×13 dish. For smaller crowds, halve everything and use an 8×8 or 9×9 dish.
- Prep Time: 15 minutes (plus overnight chilling)
- Cook Time: 45-55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/10 of recipe)
- Calories: 285
- Sugar: 15g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0h
- Carbohydrates: 38h
- Fiber: 2g
- Protein: 10g
- Cholesterol: 165mg