Cinnamon French Toast Bake
This Cinnamon French Toast Bake is the ultimate make-ahead breakfast casserole — thick-cut brioche bread soaked overnight in a rich, spiced custard of eggs, whole milk, heavy cream, vanilla, and cinnamon, then baked until golden and custardy with a buttery brown sugar streusel topping that crisps up beautifully in the oven. It's everything you love about classic French toast, scaled up for a crowd and completely hands-off on the morning you serve it. Perfect for holiday brunches, lazy weekends, or any time you want a showstopping breakfast with almost zero morning effort.
Equipment
- 9x13-inch baking dish Ceramic or glass recommended for even heat distribution
- Large mixing bowl For whisking the custard mixture
- Medium mixing bowl For making the streusel topping
- Whisk For combining custard ingredients
- Pastry cutter or fork For cutting butter into the streusel
- Measuring cups and spoons
- Sharp knife and cutting board For cubing the bread
- Plastic wrap or aluminum foil For covering the dish during overnight soak
- Oven mitts
- Instant-read thermometer (optional) Center should read 160°F (71°C) when done
Ingredients
- 16 oz brioche bread About 450g, or substitute challah or French bread; day-old or slightly stale is best — cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk 480ml
- ½ cup heavy cream 120ml
- ½ cup granulated sugar 100g; reserve the remaining ¼ cup (50g) for sprinkling on top before baking
- ¼ cup granulated sugar 50g; reserved for sprinkling over bread before baking
- 2 tablespoons pure vanilla extract 30ml
- 1 teaspoon ground cinnamon For the custard mixture
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt For the custard
For the Streusel Topping
- ½ cup all-purpose flour 60g
- ½ cup light brown sugar 100g, packed
- 1 teaspoon ground cinnamon For the streusel
- ¼ teaspoon salt For the streusel
- ½ cup unsalted butter 113g (1 stick), cold and cut into small cubes — must be cold for proper streusel texture
For Serving (Optional)
- maple syrup Pure maple syrup recommended
- powdered sugar For dusting
- fresh berries Strawberries, blueberries, or mixed berries
- whipped cream
Instructions
- Grease a 9x13-inch baking dish with butter or non-stick spray, then cut the brioche into 1-inch cubes (if bread is fresh, spread on a baking sheet and air-dry for 1–2 hours). Transfer the bread cubes to the prepared dish in an even layer.
- In a large bowl, whisk together the 8 eggs, whole milk, heavy cream, ½ cup granulated sugar, vanilla extract, 1 teaspoon cinnamon, nutmeg, and salt until smooth and fully combined.
- Pour the custard evenly over the bread cubes, then gently press the bread down to ensure every piece is coated. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight (8–12 hours) for best results.
- In a medium bowl, mix together the flour, brown sugar, 1 teaspoon cinnamon, and salt, then cut in the cold butter cubes using a pastry cutter or your fingertips until the mixture resembles coarse, crumbly sand. Refrigerate the streusel until ready to use.
- Preheat the oven to 350°F (175°C) and remove the baking dish from the refrigerator to rest at room temperature for 15–20 minutes. Remove the plastic wrap, sprinkle the reserved ¼ cup granulated sugar evenly over the top, then scatter the cold streusel topping over the entire surface.
- Bake uncovered on the center rack for 45–55 minutes until the top is deep golden brown and the center no longer jiggles; if the streusel browns too quickly, tent loosely with foil for the last 10–15 minutes. An instant-read thermometer inserted in the center should read at least 160°F (71°C).
- Allow the bake to cool for 5–10 minutes before scooping into portions. Serve topped with maple syrup, powdered sugar, fresh berries, or whipped cream as desired.
Notes
- Use day-old bread: Stale or day-old brioche or challah is essential — fresh bread absorbs too much custard and turns mushy. If you only have fresh bread, cube it and dry it in a 300°F (150°C) oven for 10 minutes before using.
- Don't skip the long soak: A minimum of 4 hours is required, but 8–12 hours overnight gives the deepest custard flavor and the best texture throughout.
- Keep the streusel butter cold: Cold butter is non-negotiable for a crumbly, crispy streusel topping. Warm butter results in a greasy, dense clump rather than a sandy crumble.
- Rest before serving: Let the bake sit for at least 5–10 minutes after coming out of the oven. This allows the custard to fully set so portions scoop cleanly without falling apart.
- Tent if browning too fast: If the streusel top is getting dark before the center is set, loosely cover the dish with aluminum foil and continue baking until done.
- Dairy-free option: Substitute whole milk with unsweetened oat milk or full-fat coconut milk, replace heavy cream with coconut cream, and use plant-based butter in the streusel.
- Popular variations: Fold in 1–2 cups diced apples for an apple cinnamon version, scatter fresh blueberries with lemon zest for a fruity twist, or stir in ¾ cup chocolate chips for a crowd-pleasing dessert-style bake.
- Storage: Cool completely, cover tightly, and refrigerate for up to 4 days. Reheat covered in a 325°F (160°C) oven for 15–20 minutes, or individual portions in the microwave for 60–90 seconds.
- Freezing: Bake fully, cool completely, cut into individual portions, wrap in plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Best bread choices: Brioche and challah are top picks for richness and structure. French bread and Italian bread are budget-friendly alternatives. Avoid standard sandwich bread — it's too soft and will become soggy.
Nutrition
Serving: 1ServingCalories: 380kcalCarbohydrates: 46gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 185mgSodium: 280mgPotassium: 160mgFiber: 1gSugar: 24gVitamin A: 14IUCalcium: 12mgIron: 10mg
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