Baked French Toast

I tried making baked French toast once before, for Mother’s Day 2012. It did not go well. Instead of laying the bread flat, I stacked the slices. The problem was, the egg mixture didn’t reach the upper layer so half of the bread came out soggy and the other half like toast!

Fast forward 6 years later and we had some delicious baked French toast at our friends’ home. I asked for the recipe and did my own research. In the end, I combined two recipes and it came out great! I hope you enjoy it as much as we did!

Some notes: I froze the loaf of bread ahead of time and let it defrost over night. It worked!

You can probably make this recipe without the topping but I haven’t attempted it yet. The topping is too delicious to leave out!
The egg mixture and topping can be made ahead of time. 

French Toast Ingredients

  • 1 loaf French bread cut into cubes (approximately 1/2” per side)
  • 8 eggs
  • 2.5 cups whole milk
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon 

Topping Ingredients

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 stick of butter


  • Grease a pretty 9×13 making dish (you will be serving the French toast in this dish) and dump the bread cubes in.
  • Mix the remaining ingredients for the French toast and pour over the cubed bread. I stirred the bread with a spoon to ensure all of the cubes had been coated.
  • Cover and refrigerate overnight.
  • Combine the first 4 ingredients for the topping and gradually work the butter in until it resembles a coarse meal. This can be made in advance or morning of.
  • In the morning, set the oven to 350 and sprinkle the topping over the soaked bread. Bake for one hour. Enjoy!

based on recipes by Food Network and Martha Stewart

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