Overnight French toast, or French toast casserole, is as satisfying as a stack of pancakes, with almost no effort required to prep the dish. Start by layering day old bread in a baking dish, then mix up a rich custard of whole milk, cream, brown sugar and eggs to pour over the bread. Cinnamon, nutmeg, cardamom, vanilla and bourbon add the most incredible flavor. After the bread soaks up all the yummy custard overnight, just put the whole pan in the oven to bake until the French toast is puffed with crispy golden edges on top, and soft, custard soaked bread underneath. You’ll love this easy, make ahead breakfast!
Looking for more breakfast recipes? You’ll love these homemade cherry pop tarts, peach crisp oatmeal, and cinnamon apple Dutch baby.
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What is French toast?
This is a dish that dates back to 1724, when a chef named Joseph French invented the recipe! Quite simply, French toast is bread – usually day-old bread – that is soaked in a sweet custard mixture of eggs, milk, cream, sugar, vanilla, cinnamon and nutmeg, and then fried in butter. It’s typically topped with butter, maple syrup and fruit, and maybe a dusting of powdered sugar.
Challah or brioche bread is a favorite when it comes to French toast, but I happened to have some plain white sandwich bread in the freezer needing to be used up, and it worked perfectly for this recipe. I also loved the way the bread slices looked arranged in the pan in alternating geometric blocks.
Baked overnight French toast is quite similar in ingredients, but the preparation is different, more like a bread pudding or a French toast casserole. Instead of dipping the bread in custard and then frying it in a skillet, you arrange the bread in a baking pan. Then pour the custard over the bread, let soak overnight, and bake in the morning until perfectly puffed and set.
The baked French toast emerges from the oven so fragrant, with golden toasty edges on top and custard-soaked bread underneath that simply melts in your mouth. Serve with a little butter, pure maple syrup, and fresh fruit. Berries or fresh sun-ripened peaches would be wonderful. A strawberry rhubarb compote would also be amazing, or in the fall, some apples simmered with cinnamon and cloves.
Ingredients
- Bread. The bread soaks up the custard and puffs up a bit as it bakes, creating the most delicious French toast bread pudding.
- Eggs. The eggs, combined with milk and cream, thickens the custard as it bakes.
- Brown Sugar. Sweetness.
- Whole Milk + Heavy Whipping Cream. The fat and richness in whole milk and cream gives French toast the best flavor and the creamiest texture to the custard.
- Vanilla Extract + Spices. Vanilla, cinnamon, nutmeg and cardamom add wonderful flavor to French toast, but feel free to omit any spices that you don’t like.
- Bourbon. Adds flavor, but it is optional.
Instructions
- Spray a 9×13 pan with non-stick spray, and arrange the slices of bread as pictured, cut side up, with 7 halves per “block”. If using thicker slices of Challah bread, just lay the slices overlapping in the baking pan.
- In a large bowl, whisk together the eggs, brown sugar, milk, cream, vanilla and spices (and alcohol, if using) until well combined. Slowly pour the custard evenly over the bread.
- Cover the pan with plastic wrap and refrigerate overnight.
- Preheat the oven to 350, letting the pan warm up for just a few minutes while the oven preheats, although the pan will still be cold.
- Bake the French toast, uncovered, on the middle oven rack for about 35-40 minutes, until the custard is set and puffed, and the tops of the bread slices are golden brown. Let cool for 10 minutes, then serve warm.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
What kind of bread should I use?
Challah or brioche bread is popular for French toast, but you can also use plain white sandwich bread.
Should I let the bread dry out first?
You should use bread that’s a few days old so that it’s just stale enough to soak up the custard, but you don’t need to let it dry out hard like croutons.
Can I leave out the bourbon?
Yes, the bourbon is optional.
How far in advance can this be prepped?
You can prep the French toast up to 2 days in advance, and keep refrigerated until you’re ready to bake.
Can I add fruit or raisins to the dish?
Of course! Raisins would be wonderful, and get really plump when they soak up moisture. You could also scatter in some fresh berries or chopped peaches or nectarines. If adding a crunchy fruit like apples, you should pre-cook the apples before adding them to the dish.
Can I cut this recipe in half?
Certainly, you can bake half the recipe in an 8 or 9 inch pan.
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Baked Overnight French Toast
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 21 slices day old white bread, cut in half, or 1 1/2 loaves challah or brioche bread, sliced
- 6 large eggs
- ⅔ cup dark brown sugar
- 2 ½ cups whole milk
- ½ cup heavy whipping cream
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp ground cardamom, optional
- 2 tbsp good-quality bourbon or whiskey, optional
- maple syrup, butter and powdered sugar, for serving
Instructions
- Spray a 9×13 pan with non-stick spray, and arrange the slices of bread as pictured, cut side up, with 7 halves per “block”.
- In a large bowl, whisk together the eggs, brown sugar, milk, cream, vanilla and spices (and alcohol, if using) until well combined. Slowly pour the custard evenly over the bread.
- Cover the pan with plastic wrap and refrigerate overnight.
- Preheat the oven to 350, letting the pan warm up for just a few minutes while the oven preheats, although the pan will still be cold.
- Bake the French toast, uncovered, on the middle oven rack for about 35-40 minutes, until the custard is set and puffed, and the tops of the bread slices are golden brown. Let cool for 10 minutes, then serve warm.
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