Simple Overnight French Toast Bake

Prep Time 15

Cook Time 45

Total Time 1

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 6

9x13-inch baking dish A glass or ceramic dish works great. If you don’t have one, you can use any deep roasting pan or even a large cast iron skillet.
Mixing bowls You’ll need one for the french toast mixture and one to toss the bread.
Whisk A balloon whisk helps create a smooth custard base.
Plastic wrap or foil For covering and refrigerating overnight.
Oven Since this is an oven french toast recipe, a standard kitchen oven is key. No stovetop flipping required!

1 loaf of brioche or challah bread day-old works best, cut into 1-inch cubes
6 large eggs
2 cups whole milk or substitute with half-and-half for extra richness
1/2 cup heavy cream
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter melted (plus extra for greasing the pan)
Optional toppings: powdered sugar maple syrup, fresh berries, chopped pecans or a dollop of whipped cream

Cut the bread into cubes and set aside. If it’s fresh, you can dry it out by placing it in the oven at 300°F for 10 minutes.

In a large bowl, whisk together the eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, salt, and melted butter. This creates your classic french toast mixture.

Lightly grease your baking dish with butter. Add the bread cubes and pour the custard over them, pressing down slightly to ensure every piece soaks it up.

Cover tightly with plastic wrap or foil and refrigerate for at least 8 hours. This step lets the flavors soak in and gives you that perfect french toast texture.

In the morning, preheat your oven to 350°F. Remove the dish from the fridge while the oven heats. Bake uncovered for 45 minutes, or until the top is golden and the center is set.

Let it cool for 5–10 minutes before dusting with powdered sugar and serving with your favorite toppings.