Overnight Baked French Toast

This Overnight Baked French Toast has all of the sweet and savory flavors of traditional french toast, but in an easy-to-make and serve casserole form. Thick slices of bread get dipped in a lightly sweetened egg mixture, then cooked until golden on the outside and soft on the inside. When it bakes, the topping creates a nice, sweet crunch, and kind of slips in between the cracks of bread. It comes together in minutes, making it perfect for busy mornings or a weekend brunch. Pile on your favorite toppings like fresh fruit, syrup, or a sprinkle of powdered sugar.

Ingredients Needed

eggs
half and half
milk – whatever kind you have on hand is fine! I use 2 parts half and half to one part milk (whatever I have on hand) but you could also use all whole milk if you’ve got that around. Or 1 part cream 2 parts milk…you’ve got options. Just don’t use all skim milk for the liquid, you need to have the fat in there to get a nice creamy custard.
brown sugar
cinnamon
kosher salt
vanilla extract
French bread – you can use a number of different breads in this. A loaf of french bread works great; that’s what I usually use, but feel free to use something like brioche, challah, or any other good french-toasty bread. You can buy it a day or two ahead of time because slightly dry bread absorbs the liquid really well. Don’t fret if you have fresh bread though, I often don’t dry out my bread and it works great; I actually like it extra soft like that. If you’d like to dry out your bread, you can pop it (already chopped) into a 350 degree oven for about 10 minutes.
butter
brown sugar
white sugar
cinnamon
ground nutmeg
for serving: we recommend melted butter, maple syrup, powdered sugar, berries, whipped cream, or whatever else you’d like! You can serve this a million and one ways. If you’re serving with frozen berries, thaw them (and drain if you want) and mix them with a little sugar before serving since frozen berries tend to be tart.

How to Make Overnight French Toast

This is a simple overview of the recipe, you’ll find a full printable recipe below!

Whisk eggs, half and half, milk, brown sugar, cinnamon, salt, and vanilla in a large bowl.
Butter a 9×13 dish, cut bread into 1-inch cubes, and place in dish.
Pour egg mixture over bread, gently toss to coat, spread evenly, cover, and refrigerate overnight.
For topping: mix brown sugar, white sugar, cinnamon, and nutmeg; cut in cold butter until crumbly. Cover and refrigerate.
In the morning, preheat oven to 350°F, uncover casserole, sprinkle topping evenly, and bake 40 – 50 minutes (until golden and set).
Cool 5 – 10 minutes before serving; add syrup, berries, whipped cream, or powdered sugar if desired.

Storage & Other Tips

Prep ahead: the best part of this recipe! This recipe was designed to sit overnight, so the bread can truly soak up all of that delicious, sweet egg mixture.
Refrigerate leftovers (up to 3 – 4 days): let the casserole cool to room temperature, then store in an airtight container or cover it tightly with plastic wrap in the fridge.
Freeze for long-term storage: you can freeze baked casserole (wrapped in plastic or foil) in the freezer for 2 – 3 months. Thaw overnight in the fridge before reheating.

Overnight French Toast for Christmas Morning from Our Best Bites

Frequently Asked Questions

Do I need to use day-old bread?

Yes, day old or slightly stale bread absorbs the custard better and keeps the casserole from getting soggy. If you’re using fresh bread, dry it out first in a low oven.

I forgot to prep it the night before. Do I still have time?

It happens! You want it to soak for at least 8 hours before baking, so as long as you can fit that in, you’re good.

How do I know when it’s done baking?

Look for a golden-brown top and a set center. When lightly shaken, it shouldn’t jiggle. A toothpick inserted should come out clean.

What bread works best?

Sturdy, crusty breads like French, Italian, sourdough, challah, or brioche are ideal. Avoid soft sandwich bread unless it’s dried first. Having nice, thick chunks makes all the difference though!

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