7 Amazing baked french toast secrets

Is there anything more stressful than trying to feed a crowd breakfast when everyone is expecting a leisurely weekend brunch? Flipping individual slices of French toast is just not it—it feels like hard work on a beautiful Saturday morning! That is why I rely heavily on my recipe for the ultimate baked french toast, which doubles perfectly as an Easy Make-Ahead Overnight French Toast Casserole. Trust me, this dish has saved me time and stress countless holidays and family gatherings. You mix it up the night before, tuck it into the fridge, and wake up to brunch practically making itself. It really is one of the very best breakfast and brunch dishes I’ve ever developed in my kitchen!

SAVE IT

Why This Overnight Baked French Toast Casserole is Your New Favorite Make Ahead Breakfast

Honestly, if you only make one dish from this site this year, let it be this one. It’s the ultimate Make Ahead Breakfast solution, and it’s truly a Crowd Pleaser Breakfast. When my extended family gathers for Christmas morning, the last thing I want to do is stand over a griddle dealing with soggy pieces while everyone else drinks coffee. With this baked french toast casserole, I just pull it out of the fridge, maybe throw some pecans on top, and put it in the oven. Minimal morning stress means maximum enjoyment!

People always ask me how it gets so much better than the slices I used to make on the stovetop. The result here is just richer, cozier, and it fills the whole house with that amazing cinnamon smell.

Achieving the Fluffy French Toast Bake Texture

The secret to that unbelievable result—what I call the Fluffy French Toast Bake texture—is entirely in the waiting! When you use individual slices on the stove, they quickly absorb some liquid but often dry out before the center is done. But here? We’re drowning the bread cubes in that rich custard and letting them chill out in the fridge overnight.

That slow soak ensures every nook and cranny of the brioche cube is saturated down to its core. When it bakes up, the eggs and milk have time to fully integrate, puffing everything up into a cloud-like layer that is tender but still holds its shape. It’s total breakfast magic, honestly. You can browse a few more tips on making great versions of this baking technique right here.

Essential Ingredients for the Perfect Baked French Toast

Wow, okay, let’s talk about what goes into this masterpiece! I always have people ask which ingredients are non-negotiable, because using the right base is honestly half the battle when you’re aiming for that perfect golden top and soft interior. Don’t worry, you probably have most of this in your fridge right now. We need chunky bread, rich dairy, and the right spices to make it sing.

Bread Choice: The Foundation of Your Baked French Toast

If you use thin, soft white bread, you’re going to end up with mush. It’s just a fact! For this amazing baked french toast, you absolutely need sturdy bread cubes, think brioche—that’s my favorite because it’s rich with butter—or challah. My biggest tip? Use bread that’s a day old if you can manage it. Day-old bread is drier, so it acts like a hungry sponge, soaking up the custard without immediately turning to soggy sadness. Grab a whole loaf and slice it into 1-inch cubes!

Crafting the Rich Custard Soaked Bread Mixture

The custard is where all the flavor lives, so we have to be thorough here! This mixture uses 6 large eggs whisked together with whole milk and a little splash of heavy cream for luxurious richness. Then we sweeten it up with sugar and spice—cinnamon, nutmeg, and salt make sure it tastes cozy, not just sweet.

You need to whisk this until it’s completely uniform before pouring it over those bread cubes. We want every piece of bread to get that even bath of flavor. That soaking process is what creates that incredible Custard Soaked Bread texture that melts in your mouth!

SAVE IT

How to Prepare Your Overnight Baked French Toast Casserole

Alright, let’s walk through the assembly. This is such a simple flow, but following these steps exactly ensures you get that perfect result in the morning when everyone is hungry. Remember, we are aiming for ease, so don’t rush the soaking part! You’re making the baked french toast easy on yourself later.

First thing? Grab your 9×13 baking dish. Give it a quick light grease—I just use a little cooking spray or butter, nothing fancy required. Then, artfully arrange those sturdy bread cubes you made. Try to keep them in a fairly even layer; we don’t want one corner swimming in custard while another stays dry.

Next up, that amazing custard we whipped up! Slowly pour that egg and spice mixture evenly over the bread cubes. And here is a little secret: use a spatula or the back of a spoon to gently press down on the top layer. This is important! You’re helping those cubes grab hold of all that liquid goodness so they don’t float later. You can find my full technique breakdown for this great casserole recipe here.

The Overnight Prep: Mastering the Make Ahead Breakfast

This is where we earn our lazy morning! Once everything is settled in the pan, you need to cover it up tight with plastic wrap. I mean really tight, no leaks! Then, tuck the whole thing into the refrigerator. You have to let it chill for at least 4 hours, but seriously, if you can wait until the next morning, that’s when the magic happens.

This chilling process is what elevates this from just a regular baked dish to a true Overnight French Toast Bake. It allows the structure to set properly and guarantees you get that fluffy interior we talked about. That long, slow soak is what makes this the best Make Ahead Breakfast there is!

Baking Instructions for a Golden Baked Breakfast Casserole

Morning arrives! Before you do anything else, crank that oven up to 350°F (175°C). Once it’s preheated, pull the pan out of the fridge and peel off that plastic wrap. It might look a little puffy already, which is great!

Now, bake it! The timeline is usually 40 to 50 minutes. You’re looking for that top to be beautifully golden brown, puffed up nicely, and set. How do you know for sure it’s done? Stick a thin knife right near the middle. If it comes out clean—not wet batter, just maybe a tiny moist crumb clinging to it—you’ve hit the jackpot. Enjoy that perfect, easy Baked Breakfast Casserole!

Tips for the Best Cinnamon Baked French Toast Experience

Even though this recipe is incredibly simple, a few little tricks can take your Cinnamon Baked French Toast from great to absolutely legendary. Since we are dealing with a lot of liquid and a big bread mass, moisture control is really the name of the game here! Plus, who doesn’t love a little culinary flair?

First off, remember what I said about the bread—if you are making this for a big crowd, try cutting the bread cubes a little larger, maybe even an inch and a half. Smaller cubes soak up liquid faster, which sounds good, but they can easily turn soggy if you accidentally leave it soaking for 14 hours instead of 10. Sturdy, slightly larger chunks give you more wiggle room.

Another thing you MUST consider, especially if you’re baking this around the holidays, is adding flavor boosters to the custard! I often whip in an extra teaspoon of vanilla or even a tiny splash of crème de cacao if I’m feeling festive and I know it’s just for the adults. It really boosts the warm, spiced flavor profile we are going for.

If you want to add fruit—and I highly recommend adding blueberries or sliced bananas—sprinkle them over the top *after* you pour the custard on, but *before* you cover it to chill. If you mix fruit into the custard too early, those little pockets of moisture can sometimes break down the bread prematurely. Don’t overthink it, though! Even plain, this dish is phenomenal. If you enjoy mixing different sweet spiced breads, you might love checking out my recipe for cinnamon swirl apple bread too—it uses similar warm spices!

Serving Suggestions for Your Baked French Toast

Now that it’s perfectly puffed and golden, it’s time for the fun part: dressing it up! This baked french toast is honestly delicious with just a simple dusting of powdered sugar—it gives it that almost restaurant-quality, snowy look. But you know me, I love making things special, especially when guests are over.

For a truly celebratory feel, don’t skip good quality maple syrup. I warm mine up slightly first; it pours better when it’s warm! If you want to go the extra mile, a handful of toasted pecans sprinkled over the top just before serving adds a nice little crunch contrast to the soft custard underneath. Fresh berries, like raspberries or sliced strawberries, make it look bright and beautiful too. It’s ready to go straight to the table!

SAVE IT

Variations on the Classic Baked French Toast

I love that this dish is so adaptable! Once you nail the basic custard ratios, you can really take your baked french toast in so many different directions. It’s fun to pivot based on what I have on hand or what season it is. My goal is always to make something that feels brand new without spending extra time on prep!

One of the ways I see people totally changing the game is by using different breads. If you happen to have a slightly stale baguette lying around instead of brioche, go for it! The cubes come out a little denser, almost like croutons that got soaked, which is a fun change. Speaking of fun changes, have you ever thought about turning this into handheld treats? I’ve seen some fantastic recipes for Baked French Toast Muffins, and I absolutely love that idea for kids! You simply pour the custard over the cubes right into a greased muffin tin instead of a big casserole dish. They bake up perfectly portioned.

If you want to lean into that decadent, holiday feel, you can definitely add layers of flavor before you refrigerate it. I mentioned adding blueberries earlier, but sliced bananas baked right on top are incredible. Another sweet twist I sometimes use—and you should definitely check out my recipe for stuffed French toast for inspiration—is to layer cream cheese mixture between the bread cubes. It melts down into creamy pockets of heaven!

SAVE IT

For those who like a little bit of crunch, mix some chopped walnuts or pecans with a touch of brown sugar and sprinkle that mixture right over the top before it goes into the oven. It turns into this lovely, slightly crunchy topping that contrasts beautifully with the soft interior. It’s all about adding those little personalized touches!

Storage and Reheating Instructions for Leftover Baked French Toast

Okay, let’s be real. If you manage to have leftover baked french toast, you’re either hosting an army or you are a genius for planning ahead! But when you do end up with some, you want to treat it right so it tastes nearly as good as it did fresh out of the oven. The good news is that because we used such rich ingredients—that whole milk and heavy cream—it reheats beautifully.

First thing’s first: cooling. You must let the casserole cool down completely before you store it. Putting warm food into an airtight container is just asking for condensation, and condensation equals soggy french toast—and we worked hard to avoid sogginess overnight, didn’t we?

Once it’s totally cool, cover your baking dish tightly with plastic wrap again, or scoop servings into an airtight container. This Overnight French Toast Bake generally keeps really well in the fridge for about 3 to 4 days. Honestly, it’s still perfectly fine on day five, but the texture starts to get a little denser around day four.

The Best Way to Reheat for Fluffy Results

If you try to microwave a giant slice, you’ll get a hot center and rubbery edges. Nope! For the best result, you need the oven or the air fryer. If you’re only heating up a slice or two, the air fryer kicks butt—just hit it at about 350°F for 4 to 6 minutes until it’s warm all the way through and the edges get a tiny bit crisp again. It revives that slight crispness beautifully.

If you are warming up the whole casserole dish, cover it loosely with foil first. You don’t want the top to burn while the middle thaws out. Pop it in a 325°F oven for about 15 to 20 minutes. You just want it heated through—no need to fully re-bake it! This simple step brings back that glorious, soft interior that makes this Easy Brunch Recipe so famous!

Frequently Asked Questions About This Baked French Toast Recipe

I get so many emails after people try this weekend breakfast, which is wonderful! Most of the questions revolve around substitutions or timing, which makes perfect sense because everyone’s kitchen shelves look a little different. Don’t worry, I’ve tweaked this baked french toast recipe plenty of times for my own family, so I can usually point you in the right direction. Knowing what works will help you nail this Easy Brunch Recipe every single time!

Can I use regular sandwich bread instead of brioche for my baked french toast?

You totally can, bless your heart, but I have to give you a little warning! Brioche and challah are rich breads, full of butter and air, which helps them soak up a massive amount of custard without falling apart. Regular sandwich bread is much leaner and softer.

If you use standard white bread, you’ll need to chop it into smaller cubes—think 3/4 inch instead of a full inch. And here is the big adjustment: if you skip the overnight soak, you only need to let it sit for about 15 minutes before baking, otherwise, it might absorb too much liquid and get too dense or wet. If you stick to the overnight plan, watch it closely, as it absorbs faster!

What is the best way to make this an Overnight French Toast Bake for a large group?

This recipe is already designed to feed a crowd—it makes 8 hearty servings, which is pretty good for a standard 9×13 pan! If you’re hosting Thanksgiving morning or a massive family breakfast, you absolutely don’t want to try putting it all in one giant roasting pan, as the center won’t bake evenly; that’s a recipe for a sad middle section.

The smart way to scale up is to simply double the recipe and use two separate 9×13 pans. That way, they bake evenly—you get two perfect Baked Breakfast Casserole edges on each pan! If you’re worried about oven space, you can prep both pans the night before and just bake the second one a little later, or keep the unbaked one chilled for up to 24 hours. It’s not quite the One Pan Breakfast dream, but you get consistent, perfect results!

If you want to read about some other ways I simplify my cooking for big holiday spreads, check out my tips on making great homemade pizza—that method scales up just as easily!

Sharing Your Easy Brunch Recipe Success

Well, that’s it! You are officially armed and ready to conquer weekend mornings without ever having to stare down a griddle again. Honestly, seeing photos of your finished baked french toast casseroles right out of the oven makes my whole week. It brings me such joy to know that one of my favorite family recipes is making your mornings easier and your tables happier.

If you tried this Easy Brunch Recipe, please, please drop me a rating down below or leave a comment telling me what you added! Did you go with cinnamon and vanilla, or did you sneak in some fruit? Knowing what works for your family helps me keep testing and refining all my everyday meal ideas. I love hearing from you, and you can always find me over on the main Carla’s Cooking blog for more simple comfort food!

Easy Make-Ahead Overnight Baked French Toast Casserole

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a fluffy, custard-soaked French Toast Casserole that you prep the night before. Wake up to a simple, crowd-pleasing breakfast perfect for weekend brunch or holidays.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 min
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 loaf (about 1 pound) brioche or challah bread, cut into 1-inch cubes
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup maple syrup (for serving)
• Powdered sugar (for dusting)

Cook Mode Prevent your screen from going dark

Instructions

1. Lightly grease a 9×13 inch baking dish. Arrange the bread cubes evenly in the prepared dish.
2. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined. This creates your rich custard.
3. Slowly pour the custard mixture evenly over the bread cubes, making sure all the bread soaks up the liquid. Gently press down on the bread to help it absorb the custard.
4. Cover the baking dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight (up to 12 hours). This overnight prep is key for a fluffy texture.
5. When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap from the dish.
6. Bake for 40 to 50 minutes, or until the casserole is puffed, golden brown on top, and the center is set (a knife inserted near the center comes out clean).
7. Let the baked french toast cool for 5 minutes before serving. Dust generously with powdered sugar and serve warm with maple syrup.

Notes

• Using day-old bread works best as it absorbs the custard better without becoming too mushy.
• For a holiday touch, add 1 cup of fresh blueberries or sliced bananas over the top before baking.
• If you need to bake this immediately without the overnight rest, let the bread soak for 30 minutes before placing it in the oven, but the texture will be less uniform.
• This dish is a fantastic make ahead breakfast option for feeding a crowd.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25
• Sodium: 350
• Fat: 15
• Saturated Fat: 7
• Unsaturated Fat: 8
• Trans Fat: 0.5
• Carbohydrates: 45
• Fiber: 2
• Protein: 12
• Cholesterol: 150