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 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


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


  • 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. 



  • 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


  • 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


  • 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.



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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  1. How big of a French bread loaf does this call for? 13 0z? There are so many sizes available in my markets! Thank you!


  2. I made this using gluten free bread and almond milk for my daughter who has dietary restrictions. It was wonderful. Thanks.

  3. This recipe is perfect, very easy, no overnight fuss. I didn’t have heavy milk, so I used evaporated milk. It worked really well, and I used challah bread. It came out delicious, like a streusel. Thank you so much!

  4. Cannot get french bread or texas toast for some reason near me. I found thick cut brioche hoping this works

  5. This was a family hit without having to prep the night before! Absolutely delicious ?
    Thank you for this go-to!

  6. I halved the recipe because it’s just me and my daughter in our house. She is lactose intolerant so instead of milk I used a can of coconut cream instead and it turned out amazing! Will definitely make this again!

  7. Awesome! Made it first time last week. I halved the recipe as it is just my husband, teenage son and myself, only took 30 minutes. It was delicious! I took the left overs each day to work, what a treat. Going to make it again this morning. Had my husband make a special stop yesterday for more bread so I can make it again this morning. I have made French toast with left over Italian bread, challah or rolls but nothing compares to this. Thanks so much for sharing this great recipe.

  8. Could I use cinnamon swirl bread for this french toast recipe or will that not be enough bread? The loaf I buy is 16 oz, but the slices are thin.

    1. I haven’t tried it but it might be too thin to really soak in the egg mixture. If you decide to try, I’d love to know how it turns out. Good luck!

  9. Ohhh…myyyy…gosh, this is the best I’ve ever eaten! I had a loaf of cinnamon streusel bread I needed to use which is why I went on a hunt for a French toast bake. Your recipe was perfect and heavenly tasting. I’m so excited for breakfast tomorrow because I have a loaf of blueberry streusel bread I need to use. Thank you for posting this and I plan to share it with all of my friends and family, with the credit to you of course.

      1. Hi Sabrina,

        Id like to make this recipe for Easter, but i need a quick clarification. Do I use the milk AND the cream or choose one. Naturally Id like to use the milk because of fewer calories, although cream is superior in taste! Thank you and happy cooking!

  10. OMG!! Delicious, easy and LOVED by all! Couldn’t take a picture because it disappeared too fast! Thank You!

  11. This is AMAZING. I used all whole milk since I did not have cream or half and half. I used Artisano Bakery Bread from Costco (whatever that is!). I only had Bob’s GF 1to1 flour and it still came out great!!! It pleased every person, age 8 to 80. I would make this again…maybe even for a dessert. Make a whiskey sauce and this can pass for bread pudding! Super delicious.

  12. Delish! Halved the recipe. Since it’s just for me and my kiddo. Baked it in an 8×8 for 45 minutes.
    So wonderful not to have to plan the night before. I used a French loaf that I purchased a few days ago. It was still pretty fresh and soft, but since it’s only soaking in the time it takes to make the crumble, it worked out well. Flavor was so good! Didn’t have a nutmeg to grate, but my jar was just purchased and it tasted fine. Will try fresh next time.

      1. Yes, cover it well so the topping doesn’t dry out too much – but it is fine for chilling overnight!

  13. We just had this for Christmas breakfast….it was fabulous! Crunchy top and soft French toast beneath! Just perfect! Definitely making it again! And again!

    1. This was so good my parents loved it my husband and grandchildren we all enjoyed every bit of it We will definitely make it again

  14. I absolutely love this recipe and so does my family. I’m making it again tomorrow for Christmas morning. Can’t wait!

  15. My partner and I loved it. We are avid French toast fans and this was superb. We both ate too much and promptly fell into a food coma 🙂

    Thank you for posting such great recipe!

        1. It’s included in step 4. You’ll mix it with the remaining brown sugar, cinnamon and salt. Hope you enjoy it!

  16. Love this recipe! Easy to follow and it turned out perfectly the first time I made it. Star of my brunch! Next time I will use fresh nutmeg.

  17. This recipe is the best French Toast I’ve ever eaten. It was crispy on top and moist but not soggy in the middle. I used Half-n-Half instead of heavy cream since that is all I had on hand, and I also used 2% Ultra milk instead of Whole milk.

    Thank you, Sabrina, for sharing this gem with us.

  18. I made this for breakfast for dinner the other night with a side of breakfast sausage links and my entire family loved it. I have 5 children, all of whom are picky about what they eat in their own way. I have never made something that everyone loved this much! They liked it so much that they all requested it for their birthday dinners, including my husband. Thank you for your recipe! I have a feeling we will be having this for breakfast AND dinner often now! Note: I used a loaf of Texas toast, and though I was worried it was going to be too soggy when I mixed it up, it turned out perfect!

  19. I changed this up a bit. First there are only 2 of us so I cut the recipe in 1/2. I had homemade sourdough rye that needed to be used up asap and used so I cut that up and used that for the bread. I also had leftover baked apples that I mushed up and added to the egg mixture, then added walnuts to the topping. UMMMMM GOOD!

  20. I’ve made this every weekend since I’ve found it. So delicious! I’m traveling this weekend and plan to take ingredients with me to make. To save time, I’m wondering if I can put the mixture that coats the bread (milk, heavy whipping cream, eggs, etc.)in a container already mixed up and coat the bread in it when ready to cut down on prep time. Would this work? Thanks for a great recipe!!

  21. This sound like exactly what I’m looking for. Thank you! Can’t wait to try this. I do have a question—did you dry your bread overnight before mixing with egg mixture?

  22. The flavor is pretty good. Very sugary, it’s more of a coffee cake. I would add less milk next time, the bottom never dried out, it was mushy and I used challah bread and double checked I did everything right.

  23. Hi Sabrina,
    thanks for an easy bake recipe for French toast casserole. It was easy to follow and it didn’t take long at all. I was very pleased and the taste was perfect. Just like the doctor order?

    1. The topping is 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, and 1/2 cup unsalted butter. Hope this helps!

  24. Hi! I’m eager to try this recipe. Looks amazing I’ve! I’ve seen that some people said it freezes well. Would I bake and then freeze or freeze before baking? I’m thinking freeze before baking but just wanted to check!

    Thank you!!

  25. This is awesome. I made this months ago but forgot to save the recipe link. So happy I found it again…. for a decadent twist… use cinnamon swirl bread and nutella. I do this when I catch the store deli brand marked down. The bread is too thin to make French toast so I simply used the nutella to make sandwiches with the bread. A thin layer of nutella. Cube the sandwiches and follow the recipe exactly from there. It was amazing out of the freezer as well. I used the aluminum pans from dollar store to freeze and just popped it in the oven. Now that I found it again, I know what’s for dinner tonight..lol

  26. As a cook at a cattle ranch, there are never any left overs when i make this dish. Also they never use syrup, the flavor is that pleasing

  27. I made this for my husband on Father’s Day. It was so easy and impressed everyone. After his first bite, my son asked me to make another one for his birthday later in the week. I used brioche and half and half instead of the cream. It turned out perfect!

  28. This was terrific. I loved it. So much flavor. It was quick and really easy to make. Thanks so much for sharing.

  29. What a wonderful breakfast I had. This dish was awesome, quick and easy to make, and it tasted great. I loved it. Thanks so much for sharing. BK

  30. There’s no temperature at which to bake, listed in the instructions or recipe! Can this please be fixed? Thank you!

  31. Thank you for this recipe! I previously used an overnight recipe and the consistency was horrible! No one liked it! However, I was determined to make this because it sounds so good and it included everything I liked. When I read that overnight soaking can cause bread to be soggy and it’s better texture if you make it the same day. I found this recipe and I am a hero in my house again! I cut everything in half because I didn’t have a lot of eggs to use and didn’t want to waste them if the recipe turned out horrible. It was delicious!! Thank you!

  32. My daughter made this for me this past mothers day. It was absolutely delicious!!
    Worth taking in the calories!! 100% My son said it was fire!!

    1. You’ll need to use a smaller pan and depending on the size, it might only need about 30 minutes in the oven. I suggest keeping an eye on it. Enjoy!

  33. This was a hit with my three kids that can’t agree on anything. I served it with a spoonful of no sugar added cherry pie filling and whipped topPing. I will most certainly make this again!

  34. What’s the best way to reheat the leftovers? This is delicious!! This is a new favorite for our family!! Thank you!!

    1. I like to pop mine back into the oven until warmed or even placing a portion into a toaster oven to help keep it a bit crisp. So glad you love it so much!

  35. I’m wanting to make this for my daughter’s birthday, and was thinking of adding some fresh blackberries & raspberries. Will I need to adjust the recipe at all to do that?

    1. Sounds like your bread might have been too fresh. Try drying out your bread in the oven first if it’s too moist.

    2. Sounds great. Thank im in the uk. A cheaper you said French bread loaf? Is that a baguette then? I see you mention brioche was ok too. Sometimes US to English gets confusing. I so is a French bread loaf a brioche or a baguette?
      I’m sure it’s great either way but thanks for all the great recipes

  36. We had this yesterday for Easter brunch. It tasted amazing and was easy to put together. I assembled the bread the night before and let it soak in the fridge. The next day I added the topping and baked! This just became a family favorite. Thank you.

  37. I have made this several times and everybody loved it! And not the least bit complicated. The whole house smells amazing…thanks for this great recipe!

  38. I had a lot of liquid left over when I poured the mixture into the dish. Should there be a lot of liquid in the dish? Should I pour some of it out? I want french toast, not bread pudding.

          1. No, let it soak in. It may look like a lot, but it’ll soak into the bread.

  39. I looked at this recipe and really want to do it, but worried about the vanilla quantity. I’ve never seen 1 Tbsp of vanilla in a recipe before. It usually is a Teaspoon. Could I get clarification on this item? Thanks a lot. Really looking forward to try it.

  40. I have made this recipe for my family and they love it! I have used Challah bread and it gives it an extra Egg flavor that we love. I also have used caramel instead of syrup.

  41. Does anyone know how long this would keep in the fridge? Not sure if it would freeze well. There’s only 2 of us, and this sounds too yummy to let it go bad.

    1. It’ll only last a few days in the refrigerator, so your best bet is to freeze it in single size portions to grab easily for later. Wrap it with plastic wrap and then cover with foil to ensure moisture isn’t able to get in. When you’re ready to use, let it thaw in the fridge overnight and then reheat in the oven. Hope this helps!

  42. I have to say this was a winner for everyone that tried it today! I read the reviews and decided this was the recipe I was going to try. It was simple to make and everyone loved it!

  43. Breakfast for dinner is a favorite for my picky kids, and they LOVED this! It’s officially a weekly thing now and it gives me extra time to relax since I don’t have to keep an eye on the griddle. Thank you so much for this!

  44. Hi Sabrina,

    This recipe seems great, but after reading 2 pages of review and the instructions, it did not indicate when or what part in the instruction each cinnamon measurement should be used, both #2 and #4 say use cinnamon, but which of the measurement should be used where?, thanks

    1. The ingredient list also includes two measurements for cinnamon. 2 teaspoons get included in step 2 and the 1 teaspoon in step 4. I left the ingredients in the recipe card in order so it would be easy to follow. Sorry if it confused you. I hope you enjoy it.

  45. This was SOOOO good! Got a ton of compliments on this at brunch. Highly recommended. Will definitely make this again. Thanks!

  46. I just made this and one issue I ran into, I put the bread pieces into the egg mixture and most of the bread pieces quickly turned to mush. I think next time I try it, I will pour the mixture over the bread pieces in the pan and gently coat instead of into the bowl with the egg mixture.

    1. Also make sure that the bread is not fresh. You can dry it out in the oven first if it’s too moist. You really want a day old type bread. Enjoy!

  47. This is fantastic! I made it for Christmas- it was easy and delicious, and everyone loved it. Not too sweet with an excellent spice flavor. My new go-to for the holidays.

  48. We made this for a special family breakfast and everyone was oohing and aahing. It’s absolutely delicious! And you don’t really need much, if any, syrup. This is going in the family recipe book. Yum!!!!

  49. I have made this twice for different get-togethers and it is an absolute hit! Everyone loves it! It is so tasty you don’t even need syrup.

  50. I love to make something a little different on Christmas morning for my family. This year I tried your French toast bake. It was so easy to put together, I made it and put it into the oven while my husband and son were playing with their Christmas presents. This Franch Toast bake was not only easy to make and it tasted faboulus!! This is going to be used often in our family. Thank you very much.

  51. Make sure you beat your eggs before you add the rest of the liquid. It is very, very difficult to break them up and get them mixed in evenly if you do not. This recipe maker is assuming everyone is regular cook and knows these things. They don’t.

  52. I love baked french toast (and bread pudding) and have used a variety of recipes. Both are an awesome way to use up leftover bread. However, I SO wish bread was more commonly measured by ounces for all these recipes since “one loaf” can vary based on density, size, etc. So…that leads me to ask, do you know how many ounces of bread you usually use for this recipe? Either way, I’m trying this one for Christmas morning. Thanks!

  53. This was is an excellent recipe. I got positive reviews when I made it and asked for the recipe. It’s easy and full of flavor.

  54. If I want to make this the night before and let soak in the fridge, do I have to change anything about the recipe?

    1. I like to prep it by making the topping mixture and the egg mixture and keeping them stored separately in the refrigerator until the next morning. Then all I have to do is combine it all with the bread and pop it in the oven. Hope this helps!

  55. I am making this for a brunch tomorrow. How do I need to go about reheating it since I won’t have time between church and brunch?

  56. I came upon this in a search this morning. Halved it for just two of us. Love that it’s not overly sweet! Great recipe! Thanks! ??

  57. Many comments before me have already said it all. Easy recipe, simple ingredients, and so good! I can’t believe it took me so long to finally make baked french toast. Making french toast only two slices at a time on the stovetop is tedious, and it ends up getting dry and crunchy keeping warm in the toaster oven even though it’s covered (ugh!). I don’t think I will ever go back to doing that now. Thank you, Sabrina!

  58. I didn’t let the bread soak up all the egg mixture before putting into the oven because I was in a rush. The next time I make it, could I let in soak overnight in the fridge?

    1. It depends on how many eaters you have, it will definitely be tasty for a few days but in our house it doesn’t last more than one haha 🙂

  59. I made this for work pot luck last year and will be making it again this year! So many compliments! Yummy to our tummies. Thank you for this well done recipe.

    1. So glad it was a hit! I’ve hear that it’s a great potluck dish! I might have to make a section for those kind of recipes with this featured at the top.

  60. I rarely post reviews but I just had to on this one.
    I used a conglomeration of dinner rolls some homemade, some from my freezer stash. I’ve made similar recipes searching for the perfect one and this is it.
    When I slice it for serving I always sear the cut side in clarified butter. My picky kids gobbled it up.
    This made my special weekend breakfast….extra special

    1. Aw I’m so glad to hear that! I love that it made it extra special. Thank you so much for coming back and sharing!

    1. Certainly! As long as the bread is not too soft. I wouldn’t use a super fresh loaf, a day or two old would be perfect.

  61. I never remember to come back and comment but I had to on this one…I made this with scrambled eggs and sausage for a “breakfast for supper” meal and all 3 of my kids loved the French toast! By the time I came to the table their servings were already gone. Thank you for a great, easy recipe

    1. That sounds like my house when I serve it – haha gone super fast! Thanks for coming back and leaving a review!

  62. I made this when it was my turn to bring in breakfast for my group at work. Everyone loved it! I got a bunch of requests for the recipe! Super easy to make, and it actually baked evenly instead of browning up too much on the outside with a soggy center. As a bonus, I made it with a bunch of buns that I had left over from a cookout. I just cut them up and threw them in the pan until I had a good covering on the bottom. I added another bun when I mixed the bun pieces with the egg mixture because I had extra liquid, and it ended up being the perfect amount. Gotta love when a recipe lets you do all of that! I’m making it again this morning for my family. Thank you so much for posting this!

    1. Aw that’s so awesome to hear! I’m glad it was such a hit and you got to use up your extra bread! Thanks for trying it out and sharing!

    1. It was just a regular size loaf from the bakery. You don’t want to overfill your baking dish so if you have leftover bread, I suggest a quick buttered piece while you wait for it to bake 🙂

  63. Can you make this a day ahead and put in the fridge overnight? Or should a person add more eggs and milk?

    1. How I do it is to prep the topping mixture and the egg mixture and keep refrigerated. In the morning, combine it all with the bread and pop it in the oven. I’ve seen some comment that they made it ahead of time with the eggs and milk and add the topping before going in the oven.

  64. Would an Italian loaf be an acceptable substitute? My store does not have any french loaves in the bakery.
    Thank you!

    1. Of course. You just want to use a hearty, crusty loaf and not a bag of bread. 🙂 You might even try a challah.

  65. Delicious, best EVER French Toast. Rich, full of flavor recipe. You would expect to taste at a formal brunch or 5 star restaurant. Better than by the slice French Toast.
    Big hit! Will make this a lot in the future. Thank you for sharing.

  66. We were having a church breakfast and I wanted to make a French Toast Bake so I googled it and decided to try this one since it had 5 stars. I tell you this one does deserve 5 stars. I have never got so many complements on a French Toast Bake. Lot of them wanted the recipe. Love it really yummy.

  67. Great Idea!!! I love not slaving over the stove over each piece! So smart!
    Thanks for thinking of the moms who have too much going on!!

  68. Excellent. I followed the directions and it came out crunchy on top and moist in the middle. Not soggy. Very flavorful. So much easier than cooking French toast. But the same taste. Will be making again…. and again..,,, and again. Thank you for posting.

    1. It should take around the same time. You want it baked long enough that the center is no longer wet. Enjoy!

  69. Beautiful flavour and perfectly golden on top. The butter mix on top kept it from drying out – a challenge I have had with other recipes. Yummy!

  70. I loved this French toast as did my guests. I did make some modifications. I used 10 eggs, 2% milk, no heavy cream, no added white sugar and no nutmeg( I don’t like ). It was delicious and easy?

  71. I made this a couple weeks ago & it was a huge hit! I’m making another batch now! The directions are spot on.

  72. Tried this for Mother’s Day this past Sunday. I have to say it may be the best thing I have ever made. It was delicious and everyone loved it. It was also very simple. This is my new go-to breakfast dish. Thanks so much for sharing!!

  73. Can’t wait to try this! Can you give me an approximate measure by cups for the bread? Will sourdough work ? Thanks for the help!

  74. It was perfect. I let it soak overnight, even though you don’t have to, and it still came out well. Thank you!

  75. My husband and I love this recipe! I am sorry if I missed it, but can or have you anyone ever frozen this recipe?? If so, how?

    1. Yes, you can freeze it for up to 3 months. Once it’s cooled, put plastic wrap around it and then wrap again in foil. To cook it from frozen, remove plastic wrap, recover with foil and bake at 350 for 1 hour.

  76. Sabrina, could this French toast be made the night before and refrigerated and then bake in the morning?

    1. Yes but I would make each step and place it into a separate container in the fridge. When you’re ready to make it, pour the egg/milk/cream/spice/etc over the cut up bread and sprinkle with t he brown sugar-butter topping and place it in the oven.

  77. Best use for stale dried out Kaiser buns! Beautiful texture, the crispy crumble topping adds just the right amount of sweetness. I added in a few chopped apples for added yum!

  78. This was absolutely amazing!! I followed the recipe exactly and it was perfect. Hubby and kids loved as well. We’re going to top leftovers with bananas foster and ice cream for dessert another day.

      1. The flour and brown sugar and salt mix, does that go in the egg and bread mixture? It doesnt specify?

        1. The brown sugar-butter topping mixture goes on top of the bread and egg mixture once it goes into the pan (step 6). Hope this clears things up. Enjoy!

  79. Really delicious! I didn’t have cream on hand (I forgot to get it), so I used cream cheese instead. I read you could sub cream cheese for it, so I thought why not try it. I also put in an apple (cubed) since it needed to be used and wow- does it ever taste good! I also used whole wheat flour (because I prefer that to white).
    Thank you for such an easy, yet delicious recipe. The leftovers are in my deep freeze for another meal!

  80. I made this the night before without assembling the topping part until the next morning. It allowed my bread to soak up the entire mixture. The next morning I took the dish out of the fridge, and turned on the oven to preheat, and added the topping mixture in the food processor and baked it for about an hour. It turned out wonderful! It’s great hot or cold!

  81. Hey! I tried this recipe today and for some reason, I couldn’t get it right. I baked it for the 50 minutes, but it was still way too wet throughout so I tried to bake it longer but the top started to burn. I was wondering if maybe I did something wrong or if it had something to do with the bread? I used a loaf of French bread, and it seemed to absorb all the liquid. Could I drop the recipe down to 1 c of milk or would that mess up the whole recipe?

    1. Oh no, it sounds like your bread was too fresh since it absorbed the liquid. Next time, if you’re using a fresher load, try and dry it out in the oven prior to making it or pick an older loaf to start. Hope this helps.

  82. AMAZING! but filling at the same time. Put some powdered sugar on top with some heavy whipping cream and it is the best bread pudding I have ever had. Definitely making this again… Thank you so much…

  83. This is DELICIOUS!!! I made it for a sleepover breakfast and everyone chowed!!!! Even my super picky eater loved it!!! Thank you!!

  84. I clicked through to this as I saw ‘your favourite french toast breakfast ideas’…. well my favourite is egg, lardons (cubes of crispy smoked bacon) and sundried tomato. But all the above are sweet! Have you tried savoury versions? I don’t really eat sweet stuff for breakfast. I grew up with spiced vegetable dhosas at 7am!

  85. I made 2 pans of this for Christmas brunch and both were gone in no time! Everyone was ranting and raving about how delicious it was! This was a super easy recipe and the taste was amazing!!! Thank you?

  86. Tasted wonderful. I eliminated all sugar and did no topping. I ended up pouring (sorry don’t measure) real maple syrup in the batter and mixed it together. Between that, the Cinnamon and Vanilla it was perfect. Added Blackberry Spread on top, but didn’t need it for taste.

  87. A group of friends served brunch for 60 families at our local Ronald McDonald House and this recipe was a HIT! We received many compliments and the smell of it cooking was enough to get everyone out of their rooms and down to the kitchen.

    We didn’t make any changes to the recipe and it was perfect.

  88. Made this for dinner tonight, and it was phenomenal! My son, who is a very picky eater, loved it! I made it for only three people, so we have a ton of leftovers. I’m excited to have breakfast for the next few days! I did cut back the sugar amount in the egg mixture and used whole wheat flour in the crumble topping in order to healthify it a bit. I’ll be making this for my family on a regular basis. Thank you!

  89. I was looking for a recipe for French toast and this popped up. It looks delicious. My mouth is saying make that now. So I’m off to the market to get some ingredients. I’ll check back in to let you know how it turned out.

  90. I made the Easy French Toast Bake. It was delicious, although I think I baked mine a little too long and it was drier inside than I wanted it to be. It was not ruined and still tasted great. It was so easy to make. I cut all my bread up into 1″ cubes the night before while the bread was still soft using scissors, which I thought was a time saver and cut down on cleaning up crumbs in the kitchen.

  91. I bought some French crusty bread today in preparation for tomorrow morning. Should I cut the pieces so it can dry out a bit?

  92. Brown sugar amounts are off- first it reads to add 1/2, then it reads to add the “rest of thje brown sugar—and add the cream instead of milk or add with milk…unclear…Looks great-really can’t go wrong with the ingredients.

    1. Sorry for the confusion…you’ll put 1/2 cup brown sugar into the first mixture and the other 1/2 cup brown sugar listed in the ingredient list is for the topping mixture. Enjoy!

      1. I made this today. I thought the instructions were very straightforward. I made it exactly as the recipe stated and it turned out amazing! I was worried experimenting with a new recipe because I was having family over for brunch. Everyone loved it so much that they wanted some to take home. Thank you, I’ll be making this next weekend for ‘girls breakfast’.

  93. Need to fix directions on recipe. Second part of directions doesn’t give you measurements and you’ve already used the brown sugar and cinnamon.

  94. I put slices of brioche on a rack to dry out a bit overnight, and put everything together for brunch this Christmas Eve morning. It was delicious! My 10 year old son ate 3 servings.

  95. Used this for our morning at the in-laws for Christmas festivities. I substituted eggnog for all the milk required. It got so many compliments and it was so easy to make! I used soft bread but the kids liked it because it was easy to chew/eat. This is definitely going in my recipe box as a go to for large gatherings! So much easier than the over night options I usually use. Thank you for sharing.

  96. I made this recipe this morning. I had to half the recipe. I can honestly say it was delicious. My guest really enjoyed it.

  97. Had to cut recipe in half, it’s only hubby and me. Used half & half, almond milk. We loved it . hubby says make it again

  98. Still finding the sugar requirements confusing.. is there supposed to be white sugar and brown in the bread mixture?

  99. DELICIOUS!!! My husband likes to bring a piece to work for his morning break. The other guys are always drooling. I’ve made it a handful of times and it always turns out amazing!

    1. Yes, but I would recommend melting 1/2 tablespoon of butter plus enough milk to equal 1/2 cup for the substitution. Hope this helps. Enjoy!

    1. We didn’t end up having any but I would think at least a few days if stored properly in an air tight container. So glad you enjoyed it!

  100. How many cups of bread does one loaf yield? I am making this recipe for our Youth group at church and I already have a lot of left over hoagie rolls I want to use.

    1. Such a great idea. Depending on how big the hoagie rolls are, I would think you’d need about 6-8 of them. You can always eyeball it and add more if needed.

  101. I made this over the weekend and it was absolutely fabulous! But, I also made another delicious discovery. There were leftovers. That evening, my fiance and I were thinking that we would love something sweet to nibble on for dessert. I remembered that we had ice cream. Then the idea popped into my head that the warmed up French Toast bake with ice cream might taste great. I had mine with maple syrup over it and my fiance had chocolate sauce. IT WAS SOOOO DELICIOUS! Breakfast became dessert!!

  102. My daughters and I made this french toast this morning for our Father’s Day breakfast. We loved it; restaurant quality for sure! I plan on making this my go to breakfast for special mornings. Thank you!

  103. Hello! I am back again for Father’s Day brunch after using your fantastic recipe for Mother’s day brunch!
    I do have a question. If I am using regular white bread which I have allowed to get a bit dried AND will be making it a day in advance to send with my son to his Dad’s, should I use a bit less liquid so that it doesn’t turn to mush? I get this feeling it will it will, but already promised my son and I cannot get a different bread. Any advice would be appreciated!!

    1. My suggestion if you want to make this in advance is to make each step and place it into a tupperware container separately in the fridge. Then in the morning, all you would have to do it pour the egg/milk/cream/spices/etc over the cut up bread and sprinkle with the brown sugar-butter topping and pop it in the oven. Hopefully this helps for next time!

  104. Can this be made the night before and put in the oven in the morning? Or would you not recommend that?

  105. Hey there, I’m a huge fan of toasts look way awesome! Definitely these easy french toast bake will be yummy!

  106. I made this today for Mother’s day brunch and everyone flipped over it and said it was unbelievably delicious!! I would rate this 6 stars if I could. Thank you so much for posting. This will now be my number 1 sweet item for breakfast, brunch and dessert! This is a scrumptious brown sugar bread pudding too!

  107. I made this today for Mother’s day brunch and everyone flipped over it and said it was unbelievably delicious!! I would rate this 6 stars of I could.? Thank you so much for posting. This will now be my #1 sweet item for breakfast, brunch AND deasert! This is a scrumptious brown sugar bread pudding too!

  108. I made this to take to work. I prepped everything the night before, and even though it says you don’t have to refrigerate overnight, I did because I wanted this to be warm and gooey when everyone ate it. I didn’t have any vanilla on hand but happened to have almond extract in place. I had a hard time getting the topping to crumble, but it was still soooo delicious. Everyone loved it! Thanks for sharing your recipe. I will be checking out more from you 😉

    1. I never tried it so it hasn’t been tested but I’m sure it would be fine. I’d love to know how it turns out!

  109. Just made this with challah yesterday for breakfast and it was amazing. I have teens who know their way around good food and they said that it was by far the best version of this kind of recipe they’ve ever had (one even asked if I had brought it in from a restaurant!). I replaced 1/2 the cream with greek yogurt, took out the white sugar entirely and cut the brown sugar in the french toast in 1/2, as we like to put real maple syrup on top. Will definitely be making it again.

  110. I made this recipe for Easter and my family loved it. I made it exactly as the recipe said and it was amazing. I was worried that the middle wouldn’t cook all the way and end up soggy but to my surprise it was done perfectly. Thank you for the recipe!!!!

  111. This was delicious! I actually prepped this the night before. I used brioche bread from the bakery instead of texas toast. I also substituted half the cream with greek yogurt. I Mixed all ingredients with the exception of the topping and refrigerated over night. I sprinkled the topping on right before placing it in the oven. It baked for approximated 45 mins. The casserole was so fluffy and rose to the brim of the dish. It was beautiful…but devoured shortly thereafter! Needless to say it was a hit with my family! My husband who doesn’t care much for french toast LOVED it!

  112. Hi, I’m making this for a big crowd and am doubling the recipe. Any idea how much longer I should bake in the oven for? I’m assuming two pans worth will require more time and there might be a quiche or two also warming up at the same time (precooked but warming). Thank you! It looks great!

      1. This turned out wonderfully and I’m actually making it again for another brunch tomorrow! DELICIOUS!!

        1. Hi, thanks for asking about this and for replying that it came out well. What size pan did you use when you doubled the recipe? And was it only an extra 20? Can I use a disposable aluminum pan? Thanks for your help!

    1. I haven’t tested it but as long as it’s not fresh and soft, it should work. If it is soft, you can always pop it in the oven prior to making it to get it a little crispy before cutting it up to use. I’d love to know how it turned out if you decide to try it.

    1. Yes, Prep the topping mixture and the egg mixture and keep refrigerated. In the morning, combine it all with the bread and pop it in the oven.

  113. I made this tonight for supper. Holy cow is it filling! Your picture sure looks a lot better than mine did, but it was my first time. First, I loved that it didn’t have to sit overnight. The change I will make for the next time I make it is to use a little less cinnamon. I love cinnamon but it was a little to much for me. I may also leave the crumble off of the top, but not sure yet. I put crumbled bacon on top of my piece because, well, because I love bacon, and it was a fun extra flavor. While I have leftovers I am laughing because I want to make it again. It was so light and fluffy. Thanks for the recipe post and I hope to improve on the looks of mine next time! 🙂

  114. This was AMAZING, I omitted the vanilla because I am out but didn’t miss it!!  I have a family of 6 here, we usually make overnight french toast casserole and have left over, we ate the entire thing making it this way! Usually I put it in a 9×13 pan, dump the egg mixture over it but this time I stirred the bread and egg mix in a bowl a few times while I made the crumble, I swear that made a difference, the bread soaked up the mixture making it custard like all the way through. When dumping it on top and leaving it overnight the top is dry and the bottom custard like, I will be making this a staple!

  115. I stumbled upon this recipe this morning and I must say that I LOVED IT! I had italian bread to use up and extra people in the house so this made the perfect breakfast for us. I left out the cinnamon and nutmeg because my my husband is allergic and added fresh blueberries and it was amazing. thanks!!

  116. This was great with some stale rolls I had. I left out the white sugar because I wanted to have it with the syrup and wanted to make sure it wasn’t too sweet. Also added blueberries to the bread mixture and walnuts to the topping. Definitely a keeper. 

  117. This looks great! If I half this recipe, what kind of pan would you recommend using and how long should I bake it for?

  118. I found this and made it for a group of hikers.  It was wonderful and easy!  Most of us didn’t even need syrup and we were in VT!  Awesome!

  119. So glad to find a recipe that did not require being made the night before! I cut the recipe in half and used a deep dish pie plate. The extra liquid that was not absorbed was poured right on top before baking and it made a really nice, barely there custard. Baked for 40 minutes. Turned out great!

  120. This easy french toast bake is so Instagrammable and adorable! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing!

  121. Been craving french toast. Found this recipe and gave it a try. I made a couple changes. 1 cup milk and 1-1/2 cups half n half since we drink 2%. No french bread but I had Texas toast I bought to do traditional french toast. Used one loaf minus 4 slices. Actual amount depends on how dry the bread is. For the topping I only used 1/4 stick butter softened in the microwave. After baking we drizzled a little maple syrup on it when serving. Be careful though. It is already pretty. I needed a really big bowl to mix it all in so I used the top of a plastic cake carrier. Don’t over mix or the bread will turn to mush and screw up the texture of the finished dish. This will be made for the next church brunch. Super simple and tasted really fantastic. 

  122. I made this for Christmas morning breakfast since I forgot to prep and refrigerate the usual over-night french toast. Everyone absolutely loved it. No way are we going back to the overnight french toast, this is sooo much better. Thank you so much for sharing.

  123. Hi,
    I just made it and it’s baking now. I didn’t look down at comments until now. I used soft bread and chopped up some apples. It smells heavenly. I can’t wait for it to be done. I hope it comes out good even though I used soft bread.

  124. Would those long French baguettes work as well? If so, how many of the baguettes do you think I’ll need? One or two?

    1. I would recommend putting it together the night before and refrigerating it to bake the next morning instead of freezing it.

  125. I made it and it was delicious! I didn’t have the right pan so the texture ending up being like bread pudding but the flavors were like French toast. I had to cook it much longer-about an hour- since my pan was deep and the last five minutes I put foil on top to cook it thoroughly. Next time I’ll try again with the right pan

    1. Glad you were able to make those adjustments for using a different pan but still having an amazing outcome!

  126. Hello! I just bought ingredients today and will be making it for girls breakfast tomorrow! Was wondering if I could put it all together tonight in dish, then cook tomorrow??

    1. So sorry I’m just now seeing your question. You can definitely put this together ahead of time. BTW, a girls breakfast sounds like such a fun idea!!

  127. I am wanting to make this for my brother and sister in law as a thank you for watching our kids. If I put it together around 10 am and they don’t eat it until dinner around 6pm will it still work or be too soggy? I’m wondering if an overnight recipe may work best in this scenario

    1. So sorry I’m just now seeing this. Such a sweet gesture for them 🙂 You can definitely put this together ahead of time.

  128. I have made this every Sunday and my son eats it every day for breakfast! It’s great warmed up if you don’t finish it all on a Sunday!! Love it!!

  129. This looks phenomenal! I cannot wait to try it. I bought the ingredients; I got Texas Toast bread to make it. I want to half the recipe (just two of us will be enjoying it for breakfast!) but I want to make sure I understand the “loaf” size. My Texas Toast is 1lb, 12oz. Is that the size loaf you use for this recipe when you use Texas Toast? TYVM! I found your blog through Printetest and I am IN LOVE!

    1. Ashley that size loaf is perfect for the whole recipe so definitely use half. And welcome! I hope you hang around a while!

        1. No you’ll still want to bake it for at least 40 minutes. Just watch it the last 5-10 minutes to check for doneness.

    1. I am so sorry I thought I had typed “sugars” but wrote “sugar” in the first half of the directions. I should have been clearer and said “sugar, brown sugar” but I’ve updated it now. Sorry for the delay, this comment got snared in the spam filter and I just saw it. Thank you for bringing attention to the lack of clarity!

          1. Might have been easier to say 1 cup brown sugar, divided. That way, the total amount is given and the reader knows that it will be split up and used in different parts of the recipe. That is how I see it written in many recipes. The reader knows then, that they should read the directions carefully to see how it is divided and used. Hope this helps!!

    1. Bit hard is much better. If your bread is soft heat it in the oven at 325 for 10 minutes or so to dry it out. 🙂

      1. I was wondering the same and just ended up throwing them in the 4 slice toaster, was quicker and i was able to choose to crispness. Hope this helps!

  130. Sabrina! This looks super incredible- love the look of this for when we have overnight guests!

  131. I love French Toast regardless of the season! Plus, whenever I go overboard, I just balance it out with a longer workout! 🙂

  132. I LOVE that I don’t have to chill this overnight… It’s usually the one thing I forget I need to do! LOL

  133. Looks great for a Sunday morning brunch! I love the flavors that come with french toast.