If you’re like me, weekends are for lazy mornings, the smell of cinnamon and vanilla in the air, and the kind of breakfast that feels like a warm hug. Enter: baked French toast. Forget the messy stovetop flipping—this recipe is all about cozy comfort, zero stress, and the kind of brunch magic that makes your friends beg for seconds. I’ve been making this version for years, tweaking and perfecting it to be the ultimate crowd-pleaser, and I’m here to spill all the secrets with you. Ready to make your mornings a little sweeter? Let’s go!
Why Baked French Toast Rocks
You know that feeling when you wake up to the aroma of butter and toasted bread filling the house? Baked French toast gives you that same joy, but with way less hassle. Instead of standing over a hot pan for an hour, you mix up a custard, soak your bread, pop it in the oven, and bam—breakfast is sorted. Plus, it’s perfect for feeding a hungry crew. Who wants to flip toast one by one when you could just dump everything in a dish and let the oven do the work?
And honestly, let’s be real: baked French toast has this irresistible, custardy center that just can’t be beat. It’s not as crispy as stovetop, but that soft, sweet, eggy bite? Yeah, that’s what makes it a staple at my place. Ever wondered why so many brunches feature this dish? It’s because everyone loves it, even picky eaters.
The Magic Ingredients
Let’s break down what goes into a truly delicious baked French toast:
- Bread: Use something sturdy and slightly stale. I love challah, brioche, or French bread for their rich texture. If your bread is fresh, pop it in the oven for 10 minutes to dry it out a bit.
- Eggs: The heart of the custard. I usually go for 8 eggs for a big pan, but adjust if you’re using a smaller dish.
- Milk and cream: Whole milk and heavy cream create a luxurious custard. FYI, if you’re feeling lazy (or out of cream), half and half works just fine.
- Sugar: Brown sugar gives a caramel-y depth, while granulated sugar balances the sweetness. Go easy if you want it less sweet—this is breakfast, not dessert!
- Vanilla: The secret weapon. It’s non-negotiable for that bakery-like aroma.
- Spices: Cinnamon and nutmeg are my go-to’s, but you can get creative with pumpkin pie spice or even a splash of rum if you’re feeling fancy.
Here’s a basic breakdown:
- 8 eggs
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tbsp vanilla extract
- 1 loaf bread (about 8-12 slices)
- Butter (for greasing and serving)
- Optional toppings: blueberries, bananas, sliced almonds, streusel topping, maple syrup, or powdered sugar.
IMO, the best part is how easy it is to make your own flavor combos. Want chocolate chips? Toss ‘em in. Prefer a nutty crunch? Add some chopped pecans or walnuts. The world is your French toast oyster.
How to Make Baked French Toast
Prep the Bread
Grab your loaf and cut it into 1-inch cubes or slices. Spread them evenly in a greased 13×9-inch baking dish. If you’re using a smaller pan, just fit as much as you can—better to layer than crowd. I usually grease the dish with a bit of butter, just to be sure nothing sticks.
Make the Custard
In a large bowl, crack the eggs and whisk them well. Add the milk, cream, both sugars, vanilla, and your spices. Whisk until smooth and creamy. This mixture is your magic potion—it’s what transforms plain bread into breakfast bliss.
Soak the Bread
Pour the custard over the bread, making sure every piece is well-coated. Press down gently if you need to. If you want to make this the night before (genius, right?), cover it and refrigerate overnight. The bread will soak up all the goodness and make the morning a breeze. If you’re making it fresh, just let it sit for 10-15 minutes so the bread can absorb some of the custard.
Bake and Enjoy
Preheat your oven to 350°F. Pop the dish in and bake for 45-60 minutes. The time depends on your oven and how soft or crispy you like your French toast. For a softer, custardy texture, 45 minutes is perfect. For a crispy, caramelized top, let it go for 60 minutes.
Add a Topping (Optional)
If you want to take it to the next level, whip up a quick streusel: mix flour, brown sugar, cinnamon, and a bit of melted butter. Sprinkle it over the casserole before baking for that bakery-style crunch.
Tips for the Perfect Bake
- Use stale bread. Fresh bread soaks up the custard too quickly and can get soggy. Slightly stale is ideal.
- Don’t overmix. Mix just enough to combine the custard—over-whisking can make your eggs too foamy.
- Let it rest. Whether you’re baking it immediately or refrigerating it overnight, letting the bread soak up the custard is key.
- Adjust for dietary needs. Use almond or oat milk for dairy-free, gluten-free bread for a gluten-free version, or add a bit of Greek yogurt for extra protein.
- Watch the baking time. Ovens vary, so check at 45 minutes. If the top is golden and the custard is set, it’s done.
Flavor Variations That Will Blow Your Mind
Baked French toast is a canvas for creativity. Here are some of my favorite twists:
- Blueberry French toast: Scatter fresh blueberries over the bread before baking for a fruity surprise.
- Banana Foster: Add sliced bananas and a splash of rum or bourbon to the custard. Top with caramelized bananas and a drizzle of maple syrup.
- Cinnamon roll French toast: Use cinnamon swirl bread and top with a sweet glaze or icing.
- Savory French toast: Skip the sugar, add cheese (like smoked gouda), and serve with apple butter or a fried egg on top.
- Pumpkin spice: Swap the vanilla for pumpkin pie spice and add a dollop of pumpkin puree to the custard.
IMO, these variations make baked French toast the ultimate brunch centerpiece. You can cater to sweet, savory, or adventurous tastes—all in one dish.
Serving Suggestions
Once your French toast is out of the oven, let it cool for 5-10 minutes. Then, serve it warm with your favorite toppings. Here are my go-to’s:
- Maple syrup: The classic choice, but honey or agave work too.
- Fresh fruit: Berries, sliced bananas, or peaches add color and freshness.
- Whipped cream or Greek yogurt: For extra creaminess.
- Toasted nuts: Almonds, pecans, or walnuts add a satisfying crunch.
- Powdered sugar: A light dusting makes it look fancy with zero effort.
Serve it as part of a full brunch spread with bacon, scrambled eggs, and fruit salad. Or, keep it simple and let the French toast shine. Leftovers? Store them in the fridge and reheat in the oven or toaster for a quick breakfast.
Nutritional Notes
Baked French toast is indulgent, but you can make it a little healthier with smart swaps:
- Use whole grain or multigrain bread for more fiber.
- Add Greek yogurt to the custard for extra protein.
- Go easy on the sugar if you want to cut calories.
- Serve with fresh fruit for natural sweetness and nutrients.
On average, a serving has around 270-300 calories, with about 12-20g of protein, 50g of carbs, and 3-10g of fat depending on your ingredients. It’s a hearty, filling breakfast that keeps you satisfied until lunch.
Final Thoughts
Baked French toast is my go-to for lazy weekends, holiday brunches, and any occasion where I want to impress with minimal effort. It’s forgiving, customizable, and always a crowd-pleaser. Whether you stick to the classic version or try a wild flavor twist, you can’t go wrong. So next time you’re craving something sweet, rich, and oh-so-comforting, skip the stovetop and grab your baking dish.
Lazy Weekend Brunch Magic: Baked French Toast That Feeds a Crowd
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings15
minutes50
minutes250
kcal1
hour5
minutesThis baked French toast is the ultimate lazy brunch classic—rich, custardy, and easy to make for a crowd. Perfect for weekends, holidays, or any time you want a cozy, comforting breakfast without the stovetop hassle.
Ingredients
8 slices thick-cut bread (challah, brioche, or French bread, preferably slightly stale)
6 large egg
2 cups whole milk (or half and half for extra richness)
1 tablespoon vanilla extract
½ tablespoon ground cinnamon
¼ cup granulated sugar
¼ cup brown sugar
¼ teaspoon fine sea salt
Butter (for greasing dish and serving)
Optional toppings: fresh berries, maple syrup, powdered sugar, whipped cream
Directions
- Prep the Dish: Grease a 9×13-inch baking dish with butter or non-stick spray.
- Arrange Bread: Place bread slices in the dish, slightly overlapping if needed.
- Make Custard: In a large bowl, whisk together eggs, milk, vanilla, cinnamon, granulated sugar, brown sugar, and salt until smooth.
- Soak Bread: Pour custard evenly over bread, making sure all slices are soaked. Gently press down with a spatula to help absorption.
- Rest (Optional): Cover and refrigerate for at least 2 hours, or overnight for best results.
- Bake: Preheat oven to 350°F. Let dish sit at room temperature for 15 minutes while oven heats. Bake for 45–60 minutes, until top is golden brown and custard is set.
- Serve: Let cool for 5–10 minutes. Serve warm with butter, maple syrup, fresh berries, or powdered sugar.
Notes
- Nutrition (per serving)
Calories: 227–270
Total Fat: 6.9g
Carbohydrates: 30.1g
Fiber: 1.1g
Sugar: 11.5g
Protein: 10.8g - Tips
Use stale bread for best texture.
Make it the night before for a stress-free morning.
Customize with blueberries, bananas, or a streusel topping.
Store leftovers in the fridge and reheat in the oven or toaster.
