Baked Cinnamon French Toast is the ultimate make-ahead breakfast casserole that’s equal parts cozy, sweet, and satisfying. Whether it’s for a holiday brunch, weekend gathering, or just to treat yourself on a slow morning, this dish delivers all the comfort of classic French toast without having to stand at the stove flipping slices.
Each bite is full of warm cinnamon, rich custard-soaked brioche, and a buttery brown sugar topping that bakes up golden and crisp. The best part? It only takes a few minutes to throw together, and you can bake it straight from the fridge the next morning.
Ingredients
For the casserole:
- Brioche or challah – The key here is to use good eggy bread. You can often only find challah around Easter, but brioche is widely available now.
- Eggs – Large or extra-large eggs are what you’ll need.
- Whole milk – This isn’t a diet dish, and it really needs the richness from whole milk.
- Heavy cream – Heavy whipping cream – yup, loosen your belt and get ready for flavor!
- Granulated sugar and brown sugar
- Ground cinnamon
- Vanilla extract
- Salt
For the topping:
- Brown sugar
- Ground cinnamon
- Butter – Cut into small cubes.
- Pecans or walnuts – If you like a nutty crunch. Toast the nuts first for even more flavor.
How To Make Baked Cinnamon French Toast
Start by greasing a 9×13-inch baking dish. I use a reusable silicone pastry brush here because it spreads melted butter evenly without soaking it up like a paper towel (and it’s dishwasher-safe). Fill the dish with cubed brioche or challah. These rich, eggy breads are perfect because they soak up all that cinnamon-vanilla custard like a sponge without falling apart.
In a big bowl, whisk together 6 eggs, whole milk, cream, granulated sugar, brown sugar, cinnamon, vanilla, and a pinch of salt. I love using a mixing bowl with a grippy bottom so it doesn’t slide all over the counter while I’m whisking one-handed and sipping coffee with the other.
Pour that custard over the bread cubes and gently press the bread down so everything gets a nice soak. Cover tightly with plastic wrap or a reusable silicone lid and pop it in the fridge for at least 2 hours (overnight is even better; this is a great make-ahead brunch).
When you’re ready to bake, preheat the oven to 350°F. In a small bowl, mix together more brown sugar and cinnamon for the topping. Then cut in cold butter using your fingers or, even better, a stainless steel pastry blender. It makes quick work of cold butter and keeps your hands cleaner. If you like a little crunch, sprinkle on some chopped pecans or walnuts too.
Bake it uncovered for 45 to 55 minutes until it’s puffed, golden, and just set in the center. Let it cool for 5 to 10 minutes before digging in; it’ll hold its shape better. Serve it warm with maple syrup, fresh berries, or even a dollop of whipped cream if you’re feeling fancy.
Chef Jenn’s Tips
- Use stale bread or toast fresh bread cubes for a firmer texture.
- Add sliced bananas or berries between the layers for a fruity twist.
- Make this the night before and pop it in the oven in the morning; it’s a brunch lifesaver.
- If you like a crispier top, broil the casserole for 2–3 minutes at the end (watch closely!).
Recommended
Make It A Meal
Pair this cinnamon French toast casserole with savory breakfast sausage, scrambled eggs, or a fruit salad for a complete brunch spread. It’s also lovely with a strong cup of coffee or warm apple cider.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or covered in the oven at 300°F. This casserole also freezes well; wrap portions tightly and freeze for up to 2 months.
Baked Cinnamon French Toast
Ingredients
For the casserole:
- 1 loaf brioche or challah cut into 1-inch cubes (about 10 cups)
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the topping:
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold butter cut into small cubes
- 1 pecans or walnuts chopped, optional
Instructions
- Grease a 9×13-inch baking dish with butter or cooking spray. Spread the bread cubes evenly into the dish.
- Whisk the eggs, milk, heavy cream, granulated sugar, brown sugar, ground cinnamon, vanilla extract, and salt in a large mixing bowl until smooth.
- Pour the custard mixture over the bread and gently press the bread with a spatula so it soaks up the liquid evenly.
- Cover the dish with plastic wrap and refrigerate it for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C).
- Combine the brown sugar and ground cinnamon in a small bowl. Use a pastry cutter or fork to cut the butter into the sugar mixture until crumbly.
- Sprinkle the topping evenly over the soaked bread. Add chopped nuts if desired.
- Bake the casserole uncovered for 45 to 55 minutes, or until the top is golden brown and the center is set.
- Cool for 5–10 minutes before serving.
Notes
Chef Jenn’s Tips
- Use stale bread or toast fresh bread cubes for a firmer texture.
- Add sliced bananas or berries between the layers for a fruity twist.
- Make this the night before and pop it in the oven in the morning—it’s a brunch lifesaver.
- If you like a crispier top, broil the casserole for 2–3 minutes at the end (watch closely!).