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–+ servings
A close-up of a moist slice of Overnight French Toast Bake topped with a pat of melting butter and syrup.

Overnight French Toast Bake (Make-Ahead)

I first made this Overnight French Toast Bake for a family gathering after a coastal trip. I prepared it the night before to avoid morning cooking chaos. The sweet aroma of cinnamon and vanilla filled the air as it baked the next day. Watching my family enjoy it made a cherished tradition, proving you can combine convenience with comfort.
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Prep Time 20 minutes
Cook Time 45 minutes
Refrigeration Time 12 hours
Total Time 13 hours 5 minutes
Servings: 8 people
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the French Toast
  • 1 loaf Crusty sourdough or French bread Torn into chunks or cut into cubes
  • 8 Eggs
  • 2 cups Whole milk
  • 1/2 cup Heavy cream
  • 1/2 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 2 Tbsp Vanilla extract
  • Butter For greasing and serving
  • Warm syrup For serving
  • 1 cup Fresh blueberries For serving
For the Topping
  • 1/2 cup Flour
  • 1/2 cup Firmly packed brown sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • Freshly grated nutmeg Optional
  • 1/2 cup Cold butter Cut into pieces

Equipment

  • 13x9-inch baking pan
  • Large mixing bowl
  • Pastry cutter

Method
 

  1. Grease a 13-by-9-inch baking pan with butter. Tear the bread into chunks, or cut it into cubes, and evenly distribute it in the pan.
  2. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar, and vanilla. Pour this mixture evenly over the bread.
  3. Cover the pan tightly and store it in the fridge until you plan to bake it. Overnight storage is best.
  4. For the topping, stir together the flour, brown sugar, cinnamon, salt, and nutmeg in a separate bowl using a fork. Add the cold butter pieces and use a pastry cutter to mix everything until the mixture looks like fine pebbles. Store this topping mixture in a plastic bag in the fridge.
  5. When you are ready to bake, preheat your oven to 350°F. Remove the casserole from the fridge and sprinkle the topping evenly over the top surface.
  6. Bake for 45 minutes for a softer, bread pudding-like texture, or bake for 1 hour or longer for a firmer, crisper texture.
  7. Scoop out individual portions. Top each serving with butter, drizzle with warm syrup, and sprinkle with fresh blueberries.

Notes

This recipe works well for busy families needing an easy make-ahead breakfast for brunch or a crowd.

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