Ultimate Overnight French Toast Bake

I didn’t make my first French toast bake until I was hosting Christmas brunch and panicked about standing at the stove flipping bread while my guests waited. That’s when my neighbor told me about overnight French toast bake—you prep it the night before, stick it in the fridge, and just pop it in the oven in the morning.

I was skeptical at first. Could it really be that easy? Turns out, yes. The bread soaks up all that egg mixture overnight, so every bite comes out soft and custardy. No more burning pieces while you’re trying to flip them. No more timing breakfast around when people actually wake up. You just set it, forget it, and look like you have your life together when everyone sits down to eat.

What Kind of Bread Should I Use?

French bread is the classic choice for this overnight bake, but honestly, any thick-sliced bread will work great. Texas toast is another solid option if you want something a bit sturdier, or you could even use challah or brioche for a richer flavor. The key is to use day-old or slightly stale bread since it soaks up the custard mixture better without falling apart. If your bread is super fresh, you can leave it out on the counter for a few hours or pop it in a low oven for 10 minutes to dry it out a bit before assembling your bake.

Options for Substitutions

This breakfast casserole is pretty forgiving when it comes to swaps:

• French bread: If you can’t find french bread, challah, brioche, or thick-sliced sourdough work great. Even day-old sandwich bread will do in a pinch – just use about 12-14 slices. The key is using bread that’s slightly stale so it soaks up the custard without getting mushy.
• Half and half: You can use all milk (whole milk works best) or all heavy cream depending on what you have. For a lighter version, try 1 cup whole milk and 1 cup 2% milk.
• Light brown sugar: Dark brown sugar adds a deeper molasses flavor, or you can use all granulated sugar if that’s what’s in your pantry. In a pinch, mix 1 cup white sugar with 1 tablespoon molasses.
• Corn syrup: This is totally optional and just helps create a smoother topping. You can leave it out or substitute with maple syrup or honey.
• Nutmeg: If you’re not a fan of nutmeg or don’t have it, just increase the cinnamon slightly or add a pinch of cardamom for warmth.

Watch Out for These Mistakes While Baking

The biggest mistake when making overnight French toast bake is skipping the overnight soak, which leaves you with dry, unevenly cooked bread instead of that custardy texture you’re after – make sure to refrigerate it for at least 8 hours so every piece absorbs the egg mixture properly.

Another common error is forgetting to bring the casserole to room temperature before baking, as putting a cold dish straight into a hot oven can lead to uneven cooking with a raw center and overcooked edges.

Don’t spread the butter-brown sugar topping while it’s too soft or it’ll just sink into the bread – let your butter mixture cool slightly so it forms a proper layer that caramelizes beautifully on top.

Finally, resist the urge to cut into it right away after baking, since letting it rest for 10 minutes helps everything set up and makes serving much cleaner without the custard running all over your plate.

What to Serve With French Toast Bake?

This French toast bake is pretty filling on its own, but I love adding some crispy bacon or breakfast sausage on the side for a sweet and savory combo. Fresh fruit like berries or sliced bananas are perfect for balancing out the richness, and they add a nice pop of freshness to your plate. If you want to go all out for brunch, scrambled eggs with cheese or a simple fruit salad with mint make great additions. Don’t forget to have extra maple syrup and powdered sugar on hand for anyone who wants to make their serving even sweeter!

Storage Instructions

Make Ahead: This is actually meant to be made the night before! Just assemble everything in your baking dish, cover it tightly with plastic wrap or foil, and stick it in the fridge overnight. In the morning, all you have to do is pop it in the oven while you make coffee.

Store: Leftover French toast bake keeps really well in the fridge for about 3 days. Just cover your baking dish with foil or transfer portions to an airtight container. It makes breakfast so easy during the week!

Freeze: You can freeze individual portions wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. This way you can grab a piece whenever you want a quick breakfast without thawing the whole thing.

Reheat: Warm up leftovers in the microwave for about 30-45 seconds, or reheat in a 350°F oven for 10-15 minutes until heated through. The oven method helps keep that nice texture on top, but the microwave works great when you’re in a hurry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3600
• Protein: 60-70 g
• Fat: 120-135 g
• Carbohydrates: 460-500 g

Ingredients

For the bread base:

• 1/2 tsp ground cinnamon
• 8 eggs (room temperature)
• 3 tbsp granulated sugar
• 1/2 cup milk
• 1 1/2 tsp vanilla extract
• 2 cups half and half
• 1/2 tsp ground nutmeg
• 1 loaf French bread or thick Texas toast
• 1/2 tsp salt

For the topping:

• 3/4 cup butter, softened (I use Kerrygold for richness)
• 1 tbsp light corn syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup light brown sugar (packed)

Step 1: Prepare the Baking Dish and Bread

• 1 loaf French bread or thick Texas toast
• butter, softened (for greasing; from 3/4 cup butter, reserve remainder for topping)

Coat a 9″x13″ baking dish thoroughly with some of the softened butter or with cooking spray to prevent sticking.

Slice the French bread into 1-inch thick slices and arrange them in the prepared baking dish in rows, overlapping the slices slightly.

Set this aside while preparing the custard.

Step 2: Mix the Custard

• 8 eggs (room temperature)
• 2 cups half and half
• 1/2 cup milk
• 3 tbsp granulated sugar
• 1 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

In a large bowl, whisk the eggs until well beaten.

Add the half and half, milk, granulated sugar, vanilla extract, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and salt.

Continue whisking until the mixture is smooth and fully combined.

Step 3: Assemble and Soak the Bread

• custard mixture from Step 2
• sliced bread in baking dish from Step 1

Pour the custard mixture evenly over the arranged bread slices, making sure each slice is thoroughly coated.

Spoon some of the mixture between the slices to ensure all parts of the bread are saturated.

Cover the dish with foil and refrigerate overnight to let the bread absorb the custard.

Step 4: Prepare the Topping

• 3/4 cup butter, softened (remaining from Step 1)
• 1 cup light brown sugar (packed)
• 1 tbsp light corn syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Preheat the oven to 350°F.

Before baking, flip each piece of bread over in the dish so everything is well coated with the custard.

In a medium bowl, combine the remaining softened butter, light brown sugar, light corn syrup, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.

Mix until smooth and well combined—I find using room temperature butter makes spreading much easier.

Step 5: Top and Bake the French Toast

• topping mixture from Step 4
• soaked bread and custard from Step 3

Spoon the prepared topping mixture evenly over the soaked bread slices, spreading it like icing over the surface and in between the slices as desired.

Bake uncovered for 35–40 minutes, or until the French toast is puffed and lightly golden.

Allow it to cool slightly before serving for the best texture.

For an even richer flavor, I sometimes finish with a sprinkle of extra cinnamon just before serving.

Ultimate Overnight French Toast Bake

Delicious Ultimate Overnight French Toast Bake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4

Calories 3450 kcal

Ingredients

  

For the bread base:

• 1/2 tsp ground cinnamon
• 8 eggs (room temperature)
• 3 tbsp granulated sugar
• 1/2 cup milk
• 1 1/2 tsp vanilla extract
• 2 cups half and half
• 1/2 tsp ground nutmeg
• 1 loaf French bread or thick Texas toast
• 1/2 tsp salt

For the topping:

• 3/4 cup butter, softened (I use Kerrygold for richness)
• 1 tbsp light corn syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup light brown sugar (packed)

Instructions

 

• Coat a 9"x13" baking dish thoroughly with some of the softened butter or with cooking spray to prevent sticking. Slice the French bread into 1-inch thick slices and arrange them in the prepared baking dish in rows, overlapping the slices slightly. Set this aside while preparing the custard.
• In a large bowl, whisk the eggs until well beaten. Add the half and half, milk, granulated sugar, vanilla extract, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and salt. Continue whisking until the mixture is smooth and fully combined.
• Pour the custard mixture evenly over the arranged bread slices, making sure each slice is thoroughly coated. Spoon some of the mixture between the slices to ensure all parts of the bread are saturated. Cover the dish with foil and refrigerate overnight to let the bread absorb the custard.
• Preheat the oven to 350°F. Before baking, flip each piece of bread over in the dish so everything is well coated with the custard. In a medium bowl, combine the remaining softened butter, light brown sugar, light corn syrup, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. Mix until smooth and well combined—I find using room temperature butter makes spreading much easier.
• Spoon the prepared topping mixture evenly over the soaked bread slices, spreading it like icing over the surface and in between the slices as desired. Bake uncovered for 35–40 minutes, or until the French toast is puffed and lightly golden. Allow it to cool slightly before serving for the best texture. For an even richer flavor, I sometimes finish with a sprinkle of extra cinnamon just before serving.