Baked French Toast Recipe

Prep bread and oven

Butter a 9x13-inch baking dish with 1 tablespoon unsalted butter (or spray lightly with nonstick spray). Preheat oven to 350°F (175°C).

Make custard

In a large bowl, whisk together 6 whole eggs and 2 yolks until blended. Whisk in 2 cups whole milk, 1 cup heavy cream, 1 tablespoon maple syrup, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon and 1 teaspoon kosher salt until smooth and slightly frothy.

Assemble

Place 8 cups of cubed day-old brioche or challah into the prepared baking dish in an even layer. Pour the custard evenly over the bread, pressing gently on the cubes to help them absorb the liquid. Cover tightly with plastic wrap or foil and refrigerate for at least 1 hour and up to overnight to allow the bread to soak.

Bake

Remove the covered dish from the fridge 20 minutes before baking to come closer to room temperature. Uncover and place in the preheated 350°F oven. Bake for 35–45 minutes until the custard is set in the center (a knife inserted should come out mostly clean) and the top is golden brown. If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.

While the casserole bakes, make the maple butter. In a medium bowl, beat 8 tablespoons softened unsalted butter with 4 tablespoons pure maple syrup, 1/2 teaspoon maple extract (optional) and 1/4 teaspoon fine sea salt until smooth and fluffy. Transfer to a small container and chill until ready to serve. If you prefer a pourable sauce, microwave briefly (10–15 seconds) or beat in 1–2 teaspoons warm water to loosen.

Optional crumble

If making a small crunchy topping, cut 2 tablespoons cold butter into 2 tablespoons granulated sugar until mixture resembles coarse crumbs. Scatter over the casserole for the last 8–10 minutes of baking so it melts and crisps slightly.

Make whipped cream

Chill a medium bowl and beaters if possible. Pour 1 cup cold heavy cream into the bowl with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip to soft peaks (about 2–3 minutes with an electric mixer). Cover and refrigerate until serving.

Prepare fruit

Wash and drain 3 cups mixed fresh fruit (berries, sliced strawberries, bananas). Slice larger fruit and toss gently so it's ready to top each portion.

Warm maple syrup (optional)

Warm 1/2 cup maple syrup in a small saucepan over low heat or microwave briefly so it pours easily when serving.

Once the baked French toast is out of the oven, let it rest 5 minutes. Serve slices (or scoops) on plates topped with a generous dollop of maple butter and whipped cream, and a spoonful of fresh fruit. Drizzle with warmed maple syrup and dust lightly with 1 tablespoon powdered sugar if desired.

Leftovers: cover and refrigerate for up to 3 days. Reheat individual portions in a 350°F oven for 10–12 minutes or microwave until warm. Maple butter will soften at room temperature; if refrigerated, bring to room temperature or rewarm briefly before serving.