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–+ servings
Cinnamon Overnight French Toast Bake topped with syrup and berries in a baking dish.

Cinnamon Overnight French Toast Bake

This make-ahead Cinnamon Overnight French Toast Bake is a custardy, warmly spiced dish that you'll prepare the night before, perfect for brunches and relaxed weekend mornings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 loaf loaf of bread (preferably challah or brioche), cut into 1 to 1.5 inch cubes Use day-old bread for best texture.
  • 6 large large eggs
  • 1 cup milk (whole milk recommended; 2% works fine)
  • 1 cup heavy cream Reduce to 1/2 cup for less richness.
  • 1/2 cup brown sugar (light or dark) Reduce to 1/3 cup for less sweetness.
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Butter for greasing the pan
  • Maple syrup for serving

Method
 

Preparation
  1. Generously grease a 9x13 inch baking dish with butter.
  2. Cut the loaf into 1 to 1.5 inch cubes and spread them evenly in the prepared dish.
  3. In a large bowl, whisk the eggs until blended. Add the milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until smooth and the sugar is mostly dissolved.
  4. Pour the custard evenly over the bread cubes. Press the bread down gently with your hands or a spatula to encourage even soaking.
  5. Cover the dish tightly with plastic wrap and refrigerate overnight, or for at least 6 hours.
Baking
  1. The next morning, preheat your oven to 350°F (175°C). Remove the plastic wrap.
  2. Bake for 35–40 minutes, until the top is golden brown and the center is set but still moist.
  3. Let the bake rest for 10 minutes before slicing. Serve warm with maple syrup.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 36gProtein: 8gFat: 20gSaturated Fat: 10gSodium: 300mgFiber: 1gSugar: 15g

Notes

Cool any leftovers to room temperature and store in an airtight container in the refrigerator for up to 3–4 days. To reheat, cover with foil and warm in a 325°F oven until heated through. Can freeze for up to 2 months.

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