Overnight Baked French Toast

Ingredients

• 1 loaf (454 g; 1 lb)French bread
• 8 largeeggs, beaten
• 473 ml (2 cups)half-and-half cream
• 100 g (½ cup)sugar
• 10 ml (2 tsp)vanilla extract
• 2.5 ml (½ tsp)ground cinnamon
• 60 g (½ cup)plain flour
• 110 g (½ cup)brown sugar
• 55 g (½ cup)finely chopped pecans
• 5 ml (1 tsp)cinnamon
• 1.25 ml (¼ tsp)salt
• 113 g (½ cup)salted butter, melted

Instructions

1. 1

   Prepare the bread

   Cut the bread into 2.5 cm (1-inch) cubes. Arrange them in a greased 23 x 33 cm (9 x 13-inch) baking dish.

2. 2

   Whisk the custard

   Whisk the eggs vigorously with the half-and-half, sugar, vanilla and ½ tsp ground cinnamon until frothy.

3. 3

   Chill overnight

   Pour the egg mixture evenly over the bread. Cover the dish with plastic wrap and refrigerate overnight, or for at least 8 hours.

4. 4

   Mix the topping

   In a small bowl, combine the flour, brown sugar, pecans, 1 tsp cinnamon and salt. Stir in the melted butter until just combined. Make this topping the night before and refrigerate it, or prepare it in the morning.

5. 5

   Warm the casserole

   The next morning, take the casserole and topping out of the refrigerator. Leave them at room temperature for about 20 minutes while the oven heats to 175°C (350°F).

6. 6

   Add the crumble

   Once the chilled topping has softened a little, break it into clumps and scatter them over the bread.

7. 7

   Bake until set

   Bake uncovered at 175°C (350°F) for 50–60 minutes, until the top is browned and a knife inserted in the centre comes out clean.

8. 8

   Serve warm

   Serve warm on its own or with syrup, honey, icing sugar, whipped cream and/or fresh fruit.

What is baked French toast?

Baked French toast is a casserole-style take on French toast, a dish associated with American breakfasts and brunches. Rather than dipping and frying individual slices, bread is soaked in an egg-and-dairy mixture and baked together.

Here, French bread absorbs a cinnamon-scented custard overnight, while a pecan crumble adds a sweet, crisp contrast. The make-ahead method makes it especially convenient for feeding a group.

Nutrition and macros by portion

The nutrition label shows one serving as written: 448 calories, 12g protein, 50g carbs, 23g fat.

The bread and sugar provide most of the carbohydrates, while the eggs contribute protein. Half-and-half, butter and pecans supply much of the fat. Pair a serving with fresh fruit for a simple way to balance the plate.

The bread and custard

Bread cubes: French bread gives the casserole a sturdy shape and plenty of edges to catch the custard. Cut the pieces to a similar size so they soak and bake evenly.

Custard: Eggs bind the casserole, while half-and-half gives it richness. Whisking until frothy helps combine everything before you pour it over the bread.

Why the overnight rest matters

Soaking time: Refrigerating the covered dish overnight, or for at least 8 hours, gives the custard time to reach into the bread. This helps the centre bake up moist rather than leaving dry pockets.

Keep it covered in the refrigerator during the rest. The topping can be mixed ahead too, but it is also fine to prepare it in the morning.

Getting the crumble right

Butter: Stir the melted butter into the flour, brown sugar, pecans, cinnamon and salt only until the mixture is just combined. It should form a crumbly topping rather than a smooth paste.

Cold topping: Chilling makes the topping firm. Give it a little time at room temperature, then break it into clumps and scatter them over the bread.

How to judge doneness

Centre: Bake until a knife inserted in the middle comes out clean. The recipe gives a 50–60 minute baking window, so start checking towards the shorter end.

Top: Look for a browned crumble and a set centre. If the top is browning before the middle is ready, keep an eye on it as it finishes baking.

Serving the casserole

Toppings: Serve it warm as it is, or add syrup, honey, icing sugar, whipped cream or fresh fruit. Choose one or combine a few to suit the occasion.

On the table: Since the casserole is rich and sweet, fresh fruit is a useful accompaniment. It also works well as part of a larger brunch spread.

Recipe notes & tips

• Cut the bread into evenly sized cubes for more consistent soaking and baking.
• Pour the custard over the bread as evenly as possible so all the pieces get coated.
• Prepare the topping ahead if you want to make the morning preparation quicker.
• Let the casserole sit out for about 20 minutes while the oven preheats.
• Check the centre with a knife before taking the dish out of the oven.
• Serve the casserole warm with toppings at the table.

Variations

• Fresh fruit: Serve with berries or sliced fruit for a bright contrast.
• Honey: Use honey at the table instead of syrup for a different sweet finish.
• Whipped cream: Add a spoonful on top when serving for a richer breakfast.
• Extra cinnamon: Add a little more cinnamon to the topping for a stronger spice note.
• Icing sugar: Dust the baked casserole lightly just before serving.

Common mistakes to avoid

• Uneven cubes: Large and small pieces soak differently; cut the bread into similar-sized cubes.
• Short soaking: Baking before the overnight rest can leave dry patches; chill for at least 8 hours.
• Overmixed topping: Stirring until smooth can make the crumble dense; stop when the butter is just incorporated.
• Topping straight from the fridge: Very firm topping is hard to scatter; let it soften briefly, then break it into clumps.
• Guessing doneness: A browned top alone does not confirm the centre is baked; check it with a knife.
• Forgetting the rest: Putting the dish straight from the fridge into the oven skips the method's 20-minute room-temperature rest.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat portions in the oven or microwave until warmed through.

Frequently asked questions