Overnight French Toast Bake

Name: Overnight French Toast Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6.0
Ingredients: 1 loaf of brioche bread, cut into cubes; 8 large eggs; 2 cups whole milk; 1/2 cup heavy cream; 3/4 cup granulated sugar; 1 tablespoon vanilla extract; 1 tablespoon cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon kosher salt; Powdered sugar, for serving (optional); Maple syrup, for serving (optional)

Highlighted under: Festive Meal Collection

At the crack of dawn, especially on lazy weekends, nothing beats the smell of cinnamon and vanilla wafting through the kitchen. I stumbled upon this Overnight French Toast Bake one chilly Sunday when I didn’t want to spend hours at the stove, but still craved something warm and cozy. It’s basically all the joy of French toast, but way easier since you prepare it the night before. Honestly, my partner was raving about it and even asked if I could make it again soon. So, grab your favorite bread and let’s dive into this tasty dish.

Created by

The Tastycrafter Team

Last updated on 2026-06-04T10:26:18.997Z

What Makes This Stand Out

You can prep it the night before, so breakfast is stress-free.
The custard-soaked bread gets caramelized and a little crispy on top.
It’s versatile, so you can change up ingredients based on what you’ve got.

The Secret to This Overnight French Toast Bake

One of the best parts about this Overnight French Toast Bake is how forgiving it is. If your brioche bread isn’t exactly a loaf or it's a bit stale, don’t sweat it. Those cubes will soak up the custard beautifully, making every bite soft and custardy on the inside. I’ve even used leftover baguettes in a pinch, and honestly, they work fine too.

Let’s talk about that custard. The mix of eggs, milk, and cream is what gives it that creaminess that makes you feel warm inside. If you’re looking to cut down on calories or dairy, you could swap out the heavy cream for more milk or even use a non-dairy milk. Just make sure your substitutions are unsweetened, so you maintain the right balance of sweetness.

Ingredients

1 loaf of brioche bread, cut into cubes
8 large eggs
2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
Powdered sugar, for serving (optional)
Maple syrup, for serving (optional)

Instructions

Prepare the Bread

Start by placing those brioche bread cubes in a large mixing bowl. Don’t worry if they’re not cut perfectly, it’ll all work out when they soak up the custard.

Mix the Custard

In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until it’s all combined nicely. Pour this mixture over the bread cubes, making sure to coat them well. Honestly, I usually toss them gently with my hands just to make sure every piece is coated.

Let It Soak

Cover the bowl with plastic wrap and let it sit in the fridge for at least 4 hours, or overnight if you can. This is the part that makes it so easy in the morning!

Bake It

Preheat your oven to 350°F (175°C). Transfer the soaked bread into a greased 9x13 inch baking dish. Pop it in the oven and bake for about 45 minutes. You’re looking for it to puff up a bit and turn golden brown on top.

Serve

Once it’s out, let it cool for a couple minutes before dusting with powdered sugar or drizzling with maple syrup. This is when your kitchen will smell amazing! Serve it warm and get ready to hear some happy comments around the table.

How to Store Overnight French Toast Bake

If you find yourself with leftovers (lucky you!), transfer any uneaten portions to an airtight container. It’ll stay fresh in the fridge for about three days. Honestly, I sometimes just cover the baking dish with foil if I’m feeling lazy. To reheat, just pop it in the oven at 350°F for about 15 minutes, or until it’s warmed through. You might want to add a splash of milk on top before reheating to keep it from getting too dry.

Freezing is also an option. Just wrap individual servings in plastic wrap and pop them in a freezer-safe bag. You can freeze it for up to a month. When you're ready to enjoy, let it thaw in the fridge overnight and then reheat as described above.

Ways to Switch It Up

One of the fun things about this recipe is the flexibility it offers. If you’re not a fan of cinnamon, try adding some cocoa powder or even a hint of cardamom for a different twist. You can also toss in some berries or chocolate chips before pouring the custard over the bread for a fruity or chocolatey twist. I usually keep it simple, but sometimes I go wild and add a handful of sliced bananas, which pairs wonderfully with maple syrup.

Don’t forget about the toppings! While powdered sugar and maple syrup are classic choices, you can play around with whipped cream, fresh fruit, or even a drizzle of caramel sauce for an extra sweet treat. Remember, breakfast is all about what makes you happy, so feel free to get creative!

Questions About Recipes

→ Can I use whole grain bread instead?

Definitely! Whole grain works too, though it might change the texture a bit. Just keep an eye on it while baking.

→ How do I store leftovers?

You can keep leftovers in the fridge for a couple of days. Just reheat in the microwave or oven until warmed through.

→ Can I make this dairy-free?

You can, but I wouldn’t recommend skipping out on the creaminess entirely. Almond or oat milk plus a dairy-free cream could work.