Easy French Toast Bake

Easy French Toast Bake with no overnight chilling has cinnamon, brown sugar, and buttery French bread perfect for your family or a crowd.

This Breakfast Recipe has all the familiar flavors of your favorite French Toast, and is designed to feed a crowd all at once. Just like a Sheet Pan Pancakes, this recipe will have your family drizzling warm maple syrup in no time.

Easy French Toast Bake close up in pan

EASY FRENCH TOAST BAKE

Easy French Toast Bake takes half the effort of making individual slices of french toast, and this breakfast will still be the perfect warm, inviting, family friendly meal you’ll love throwing together quickly on the weekend.

One of the great things about Easy French Toast Bake, is if you have some cream or half and half in your fridge pretty much everything else you likely have in your pantry. This is a great recipe for using up any bread that is about to go stale, and give it new life as a warm, comforting breakfast.

Easy French Toast Bake Collage

The warm cozy flavors of this breakfast casserole are perfect for a special holiday breakfast, or you could also make Pumpkin French Toast Bake during the fall! Either way, the crusty and soft French bread will soak up the flavors of brown sugar, vanilla, cinnamon, and nutmeg and be toasted to perfection with a buttery eggy crust.

Serve Easy French Toast Bake alongside some simple scrambled eggs and Fruit Salad, or make life even easier with an Oven Baked Omelet.

Easy French Toast Bake on wood plate with orange slice

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Easy French Toast Bake slice on plate with syrup being drizzled.

VARIATIONS ON EASY FRENCH TOAST BAKE

  • Bread: Any bread with a nice crust will work well such as sourdough, brioche, baguette, or challah.
  • Spices: Add additional favorite warm spices such as clove, ginger, anise, or Pumpkin Pie Spice.
  • Protein: Make a sweet and savory French Toast Bake by adding in crumbled bacon or sausage.

Tools Used in the Making of this Easy French Toast Bake:
9×13 Baking Pan: The perfect baking pan, it has high sides and bakes evenly. Plus when you cut into it you get picture perfect squares.
Maple Syrup: You will love serving this with real maple syrup. I keep this brand and Trader Joe’s brand (buy that in store, it is ⅓ the price) on hand at all times if I can.
Nutmeg: The flavor of whole Nutmeg nuts is completely different than the pre-ground variety and adds another dimension to baked goods. 

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HOW TO STORE EASY FRENCH TOAST BAKE

  • Serve: To keep it fresh, you shouldn’t leave any leftover French Toast Bake at room temperature for more than 2 hours. 
  • Store: Once it’s cooled, cover the dish or put it in another airtight container. Properly sealed, the breakfast bake will stay good in the fridge for up to a week. 
  • Freeze: To keep your Easy French Toast Bake longer, store it in the freezer. It will stay good for up to 3 months. 

Easy French Toast Bake with no overnight chilling and all your favorite French Toast flavors you can serve to your family or a large crowd. Perfect with warm maple syrup.

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Easy French Toast Bake

Easy French Toast Bake with no overnight chilling and all your favorite French Toast flavors you can serve to your family or a large crowd. Perfect with warm maple syrup.
Yield 12
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 loaf French bread I also routinely use a loaf of Texas Toast
  • 8 eggs
  • 2 cups milk
  • 1/2 cup heavy cream half and half would work too
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter cold and cut into small squares

Instructions

  • Spray a 9x13 pan with cooking spray and preheat your oven to 350 degrees.
  • In a large bowl, add the eggs, milk, heavy cream, sugar, ½ cup brown sugar, vanilla, cinnamon and nutmeg. 
  • Chop the bread into ¾ - 1 inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.
  • In a small bowl or a food processor add the flour, remaining brown sugar, cinnamon, and salt and mix. 
  • Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.
  • Pour the bread and egg mixture into the pan, cover evenly with the brown sugar-butter topping and bake for 45-50 minutes or until the top is crispy and the center is no longer wet.

Video

Nutrition

Calories: 374kcal | Carbohydrates: 47g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 288mg | Potassium: 174mg | Fiber: 1g | Sugar: 25g | Vitamin A: 605IU | Calcium: 106mg | Iron: 2.1mg
Keyword: Easy French Toast Bake

Easy French Toast Bake Collage

Photos used in previous versions of this post.

Easy French Toast Bake with no overnight chilling and all your favorite French Toast flavors you can serve to your family or a large crowd. Perfect with warm maple syrup.

Easy French Toast Bake with no overnight chilling and all your favorite French Toast flavors you can serve to your family or a large crowd. Perfect with warm maple syrup.

Easy French Toast Bake with no overnight chilling and all your favorite French Toast flavors you can serve to your family or a large crowd. Perfect with warm maple syrup.

 

Easy French Toast Bake with no overnight chilling and all your favorite French Toast flavors you can serve to your family or a large crowd. Perfect with warm maple syrup.
Easy French Toast Bake with no overnight chilling and all your favorite French Toast flavors you can serve to your family or a large crowd. Perfect with warm maple syrup.
Easy French Toast Bake with no overnight chilling and all your favorite French Toast flavors you can serve to your family or a large crowd. Perfect with warm maple syrup.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Great easy recipe! I halved the recipe and used an 8×8 pan for less people. I love the addition of the crumb topping! It makes it super special!

  2. Came out perfect! My mother-in-law commented on how every recipe she has tried turns out soggy, but not this one for us! Used Texas Toast. So yummy.

  3. Could I use a dairy free creamer? Something like and almond creamer or should I use cream of coconut instead?

  4. This French Toast Bake is wonderful! I made it yesterday for our Easter Brunch! It was a big hit. I will definitely be making it again. I have made other versions of French toast casserole and been disappointed, as they seem to be soggy. Thank you for this fabulous recipe Sabrina!

  5. Just put it together and put in the fridge and will cook in the morning. I followed the recipe exactly and the bread just turned into mash mush, and I poured half the mixture out . After having to pour out the remaining egg mixture, I added more bread hoping to save it. We will see ? I might just have to make pancakes for our Easter brunch as back up.

  6. Just made – I didn’t have cream so I used sweetened condensed milk in the recipe and hoped for the best. Fresh out of the oven and it’s amazing! Most definitely will make again… I think I’ll try adding some apple next time.

  7. Love this recipe. I often use it to clean out my pantry. Don’t hesitate to use up those last hamburger and hotdog buns that nobody is going to use! You cannot tell the difference.

  8. The best French toast bake, hands down! I use half to 3/4 of a loaf of 5-7 day old brioche bread (about 10 to 12 oz), halve the recipe, use a 8×8 dish, and cut the cooking time by about 5-10 min. Great weekend breakfast treat for a 4-6 person group. Thanks for the great recipe, super simple to whip up!

  9. Thank you! I searched everywhere for a quick, easy, casserole that didn’t have to be refrigerated overnight…this is perfect!

    1. This recipe is great for my Easter brunch
      Please tell me how to reheat my extra full 9×13 pan to keep the moist texture .
      Thank you.

  10. I followed the instructions to a T. I got nothing but soggy like bread pudding. It was awful. And I kept it in the oven for 1:10 minutes. Not sure how anyone else is getting this to work.

    1. I’ve found you have to use older bread (5-7 days old) for these kinds on recipes or else it is too mushy. When it is drier, even a bit stale it soaks up the egg better. Maybe that’s why it turned out like that. ?

    2. Bake 45 mins at 350 Adding pad of butter overtop , Uncover 15 mins to makea crunchy top. It is like French toast.

  11. Big hit with company, not much left in the pan. I only refrigerated it 2 hours and I drizzled maple syrup on it when it came out of the oven.

  12. This is absolutely delicious! My whole family loved it. I used Texas toast since that’s what I had, and it worked well. I also let it sit in fridge overnight . Great make ahead breakfast.

  13. This was so good and easy to put together. Husband went for seconds (which he never does!). Added pecans to the topping since we had them. Excellent, easy recipe for guests! Thank you!

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