Baked French Toast

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A delicious make-ahead French Toast dish made with cubed sourdough or French bread. Make it the night before, then just pop it in the oven the next morning. The brown sugar and cinnamon topping gives it a nice crunch on top.

Prep Time15

Active Time1

Total Time1 15

Course: Breakfast

Cuisine: American

Keyword: brunch, holiday favorite, make ahead, sweet

Yield:

Calories: 265kcal

Author: Sweet Ordeal

Materials

French Toast

butter, for greasing the baking dish
6 large eggs
1 1/4 cups milk, whole or almond
1/3 cup heavy cream
1/3 cup brown sugar
1/3 cup granulated sugar
1 1/2 Tbsp. vanilla extract
4 thick slices sourdough or French bread, cubed or torn into bite-sized pieces

Topping

1/3 cup brown sugar
1/4 cup all-purpose flour
1 tsp. ground cinnamon
1/8 tsp. salt
1/3 cup cold butter, roughly chopped
1/4 cup OPTIONAL: pecans, chopped

Serving

butter
syrup
fresh fruit, like blueberries or banana slices

Instructions

French Toast

Butter a 9 x 9-inch baking dish. In a large bowl, mix eggs, milk, cream, both sugars, and vanilla. Stir to combine. Add cubed bread. Stir to evenly coat the bread with egg mixture. Pour into prepared baking dish. If making ahead, cover dish and refrigerate until needed, or overnight. If making now, it's going to turn out just as wonderful.

Topping

Meanwhile, in small bowl, mix together the brown sugar, flour, cinnamon, and salt until combined. Using a pastry cutter* mix the butter into the flour mixture until crumbly. Cover and refrigerate until needed.
When ready to bake, preheat oven to 350°. Give the bread one more stir, then sprinkle the topping in an even layer over the top. Bake for 45 minutes for a softer texture, or 1 hour for a more solid, firm texture.

Serving

French Toast is traditionally served with butter and maple syrup. Add some fresh berries or banana slices for a pop of color and sweetness. Enjoy!

Notes

*If you don't have a pastry cutter, you can alternatively grate very cold butter, or use 2 steak knives criss crossed to cut the butter into the flour mixture.

Nutrition