This overnight Baked French Toast is flavored with cinnamon and vanilla and topped with a brown sugar crumb topping. Prep the French toast the night before and pop it in the oven in the morning. This make-ahead breakfast is guaranteed to be a crowd pleaser.
In very important news, it is Baked French Toast season. You are looking at our very favorite holiday breakfast (and basically what I want to eat every chilly winter morning). This Baked French Toast is perfect because 1) you can make it ahead, and 2) it is delicious and cozy. This is our Christmas morning breakfast every year, and once you taste it you’ll see why.
If Cinnamon Vanilla French Toast isn’t your jam, you can try our Buttermilk Pancake Casserole, Brown Sugar Banana French Toast, or Pumpkin French Toast Casserole.
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Recipe overview: Baked French Toast
This fluffy and tender French toast casserole is flavored with vanilla and cinnamon and topped with a buttery brown sugar crumble.
Here are the three components to this recipe:
- Bread: Cut a loaf of day old French bread into bite sized pieces and place them in a casserole dish.
- Custard sauce: Whisk up a mixture of eggs, milk, half and half, brown sugar, vanilla, and cinnamon. Pour this mixture over the bread and let it sit in the refrigerator for a couple hours or overnight.
- Topping: A simple but delicious brown sugar cinnamon crumble is the perfect topping to the French toast. Add it right before baking.
Why you’ll love this recipe
- Easy – Just a few easy steps, and a basic list of ingredients.
- Make ahead – All the work is done in advance (either a few hours ahead of time or overnight).
- Hands off time – No standing at the stove flipping individual slices of French toast. While this bakes in the oven you are free to do whatever you want.
- Flavor – Rich custard flavored with cinnamon and vanilla and a buttery brown sugar crumb topping. The coziest combination of flavors.
- Texture – Fluffy and tender cubes of bread paired with a slightly crunchy crumb topping.
Recipe tips
- Use day old bread. You want the bread to be beginning to dry out so that it soaks up that delicious custard without getting too soggy.
- Allow enough time for the French toast to soak. You need to allow the bread to soak in the custard for at least 3 hours, preferably overnight. This gives the bread a chance to absorb the custard.
- Feel free to switch up the flavors by adding orange zest, raisins, dried cranberries, or chopped nuts.
- Out of brown sugar? Try my Brown Sugar Substitute.
- Out of half and half? Try my Half and Half Substitute.
Serving and storage
Serving: This French toast is best served right after baking. Allow to cool down just a bit, then serve it warm with maple syrup.
Storage: Leftovers can be stored in the refrigerator for up to 2 days. Reheat individual portions in the microwave.
More holiday recipes
Recipe
Cinnamon Vanilla Baked French Toast
Ingredients
French Toast:
- One 15 oz loaf French bread, cut into cubes (preferably a day or two old)
- 8 large eggs
- 1 cup whole milk
- 1 cup half and half
- ½ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon pure vanilla extract
Topping:
- ⅔ cup brown sugar
- ⅔ cup all purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, softened
- Maple syrup, for serving
Instructions
Preparation (allow time to soak overnight):
- Place the bread cubes in a greased casserole dish (an 8×11 will make a thicker casserole, a 9×13 will be a bit thinner).
- In a large bowl, whisk eggs, milk, half and half, brown sugar, cinnamon, and vanilla. Pour evenly over the bread cubes. Lightly press down on the top of the bread to allow the top layer of bread to absorb some of the custard mixture, or gently stir it to distribute the custard throughout the bread. Cover, and refrigerate overnight (if you want to bake the same day, allow it to soak for at least 3 hours).
Topping:
- Combine brown sugar, flour, cinnamon and salt. Add butter, and using your fingers or a fork, work the butter into the dry ingredients until the butter is evenly distributed and the mixture resembles wet, clumpy sand. Cover and refrigerate until you are ready to bake the French toast.
Baking:
- Preheat oven to 350°F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Bake uncovered for 40-55 minutes, until puffed, golden brown, and set (check that the center is not too wet).
- Note: Baking time will depend on how deep your casserole dish is and whether you prefer your french toast more well done. Serve immediately with maple syrup. Leftovers can be refrigerated.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Shanika
I tried making a French Toast casserole a few months ago and fell in love. I definitely love anything vanilla and/or cinnamon, so I’m giving this a try for sure! Pinned!
Claudia Lamascolo
Great I hope your happy you just made a grown woman drool all over her keyboard! ME ! this looks fantastic! WOW
Tisha
Its like a cinnamon roll and french toast all rolled into one! Both breakfast favorites of mine! MUST TRY
Catherine Brown
Baked French toast… that sounds fabulous! Great brunch idea too.
Lita Johnson
Your style of cooking is right up my alley and speaks to my heart! Thank you
for all the lovely recipes !
Celebrating Sweets
Thanks!
Samantha
Made this for thanksgiving 2018. Excited to update how it tastes! Only took about 20 min to prep. Left overnight and I’m baking for 55 min.
Celebrating Sweets
I hope you enjoy it!
Becky
I really need at least a 13 x 9 pan to accommodate Christmas morning. But I want this to be tall/thick like your photos and video. Would you recommend doubling it or if I do should I get a bigger pan? Suggestions are appreciated. Thank you.
Celebrating Sweets
Hi, Becky. A 13×9 is only a half-quart more than the dish I usually use. You should be fine making the recipe in that size. It might be a bit less thick than mine, but it will puff quite a bit while cooking.
Becky
Thank you! My brain thinks of pans as inches not quarts LOL so I wasn’t sure.
Ruth
Great recipe!!! I use 3 or 4 very ripe bananas (mashed) mixed with the eggs and milk, so I don’t add any sugar to the mix! Wondering…overnight works great, but how far in advance can you make it and store in the refrigerator?
Celebrating Sweets
Hi, Ruth. Glad you enjoyed it! I have allowed the mixture to sit (unbaked) in the fridge for up to 12 hours. I have also baked it and reheated individual portions as needed for several days following. Happy holidays! -Allison
Brittney
Hi. Sounds delicious! How many people would u think this serves?
Celebrating Sweets
Between 6-10, depending on what else you’re serving with it. Enjoy!
Ann
what will happen if I don’t use whole milk?
Celebrating Sweets
It should be fine. The custard mixture might just be thinner.