This Overnight Baked French Toast makes weekend mornings extra special. It’s a decadent meal made with classic baked french toast topped with a cinnamon streusel topping. As it bakes, it fills your home with a delicious scent worth getting out of bed for.
To prepare this Overnight Baked French Toast, thick slices of buttery brioche bread are soaked in a mixture of eggs, milk, cream, vanilla, cinnamon, and sugar overnight.
The total active preparation time is under 5 minutes! If you want to be extra organized you can mix up the cinnamon streusel topping and set it aside too, otherwise, it takes just a minute to mix up in the morning.
The streusel topping is made with butter, brown sugar, flour, and cinnamon. You can add some chopped pecans if you like, but Charles doesn’t like nuts in his food so I didn’t add any. The streusel topping adds cinnamon flavor and a statisfying crunchy texture to the custardy french toast.
After you let the french toast sit in the fridge overnight, all you need to do in the morning is add the streusel topping and pop the french toast in the oven to bake for 45 minutes. It’s easy, and there is virtually no mess, just a baking dish to clean up when you are done. It’s a perfect breakfast to serve if you have house guests. Having a homemade and mess-free breakfast to serve your friends will make you look like the perfect hostess!
You can simply serve with maple syrup, or you can add a dollop of whipped cream and some berries. Or all three… which is a little over the top, but delicious.
It seems that many recipes for Overnight Baked French Toast yield a large number of servings. This recipe is just enough for four servings, but it can easily be doubled if you need to feed more people. I used this 8.5-inch square dish, it’s about half the size of a standard casserole dish.
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How to make Overnight Baked French Toast:
For the French Toast
- 5 slices of Thick Cut Brioche (1-inch thick)
- 3 Large Eggs
- 1 cup Milk (I use 2%)
- 1/4 cup Heavy Cream
- 1/4 cup Granulated Sugar
- 1 teaspoon Vanilla
- a pinch of Salt
- 1 tablespoon Butter, at room temperature
- 1/4 teaspoon Cinnamon
- Maple Syrup, for serving
For the Streusel Topping
- 2 tablespoons Butter, at room temperature
- 2 tablespoons Flour
- 2 tablespoons Brown Sugar
- 1/2 teaspoon Cinnamon
I recommend slicing each slice of bread in half so it will fit neatly into the baking dish. Set aside.
In a large bowl, whisk the eggs, milk, cream, granulated sugar, vanilla, and salt together.
Use the butter to grease a baking dish that is 8 inches square or similar.
Individually submerge each slice of bread in the liquid mixture, letting them soak for 5 seconds before arranging them in the buttered baking dish.
Once all of the bread is in the baking dish, pour any remaining liquid over the top of the bread. Sprinkle the top with the cinnamon. Cover and let sit in the fridge overnight.
Either the night before, or in the morning, mix up the streusel topping by combining the butter, flour, brown sugar, and cinnamon. Mix with a fork until the mixture resembles crumbs. Sprinkle over the french toast.
Place the baking dish in the oven and then heat the oven to 350 degrees. According to Le Creuset, this method of putting the dish in the oven while it heats up prevents stoneware from cracking. Let bake uncovered for 45 minutes. Serve warm with maple syrup and/or whipped cream and berries.