French Toast Bake Recipe

Preheat and prep

Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish (or spray with nonstick spray).

In a large mixing bowl, whisk the 8 large eggs until blended and slightly frothy.

Whisk in 2 cups whole milk, 1 cup heavy cream, 1 cup granulated sugar, 2 tablespoons vanilla extract, 2 teaspoons ground cinnamon, and 1 teaspoon salt until the sugar is mostly dissolved and the mixture is uniform. Taste and adjust cinnamon or sugar if desired.

Place the 1 lb cubed day-old brioche or challah into the prepared 9x13 baking dish in an even layer.

Pour the custard mixture evenly over the bread cubes, pressing gently on the bread with the back of a spoon to help it absorb the custard. Make sure most pieces are submerged but keep some edges exposed for texture.

Cover the dish tightly with plastic wrap or foil and refrigerate for at least 1 hour and up to overnight. If short on time, let it sit at room temperature for 20–30 minutes to absorb some custard before baking.

About 20 minutes before baking, remove the baking dish from the refrigerator to take the chill off and preheat oven to 350°F if you lowered it after prepping.

To make the streusel: in a medium bowl combine 1 cup all-purpose flour, 1 cup packed light brown sugar, 1 tablespoon rolled oats (optional), 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Add the 6 tablespoons cold cubed unsalted butter.

Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized clumps.

Sprinkle the streusel evenly over the soaked bread, leaving a little space at the edges so steam can escape.

Bake uncovered in the preheated 350°F (175°C) oven for 35–45 minutes, or until the custard is set (a knife inserted into the center should come out mostly clean with only a few moist crumbs) and the streusel is golden brown. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.

Remove from oven and let rest for 10–15 minutes; the bake will continue to set as it cools.

Dust with powdered sugar if desired, top with fresh berries, and serve warm with maple syrup on the side.