Quick Baked French Toast

Hello, friends! Welcome back to Haley's Kitchen. If you are looking for a breakfast that feels like a fancy hotel morning but takes only ten minutes to pull together, this Quick Baked French Toast is your new secret weapon. There is something so magical about pulling a golden, gooey casserole straight out of the oven; it's warm, comforting, and perfect for feeding a crowd when you don't want to stand over a stove flipping eggs one by one.

I love making this on busy weeknights because I can prep everything the night before. Just whisk your eggs and milk, slice your bread (I highly recommend slightly stale sourdough or thick-cut brioche), and toss it in the mixture. Then, pop it in the fridge overnight. In the morning, you simply bake until that top is bubbling and caramelized. One tip that makes a real difference: don't skip the vanilla extract! It binds the flavors together and gives that classic custardy taste that plain milk just can't achieve.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 1

Servings: 8 servings

Course: Brunch

Cuisine: American

Calories: 380

Ingredients Method Nutrition Notes

Ingredients

For the Custard Base:

8 large eggs eggs
1 ½ cups whole milk or your favorite dairy-free alternative whole milk
¼ cup heavy cream optional, but makes it extra rich heavy cream
2 teaspoons pure vanilla extract pure vanilla extract
¼ teaspoon salt salt
⅔ cup granulated sugar granulated sugar

For the Assembly:

1 loaf about 20 slices thick-cut French bread, sourdough, or brioche thick-cut French bread, sourdough, or brioche
2 tablespoons unsalted butter softened unsalted butter
½ teaspoon ground cinnamon ground cinnamon

For the Crunchy Topping:

½ cup dark brown sugar packed dark brown sugar
¼ cup all-purpose flour all-purpose flour
¼ teaspoon ground nutmeg optional ground nutmeg
1 pinch sea salt sea salt

Method

Prep the Bread:
First, cut your bread into thick slices (about ½-inch). If you have time, toast them lightly in a toaster or oven to dry them out slightly; this prevents the bread from getting soggy and ensures a great texture. Place the slices in a large baking dish (9x13 inches works best) and arrange them snugly together.
Make the Custard:
In a medium bowl, whisk together the eggs, milk, heavy cream, vanilla extract, and salt until fully combined and slightly frothy. Pour this liquid evenly over the bread slices in your dish. Use your hands or a spatula to gently press the bread down so every piece is soaked.
Prepare the Topping:
In a small bowl, mix the brown sugar, flour, nutmeg (if using), and sea salt until well combined. Set aside.
Bake:
Preheat your oven to 350°F (175°C). Bake the French toast for about 25–30 minutes, or until the custard is just set in the center and the edges are bubbling. The top should look slightly puffed.
Add the Crunch:
Sprinkle the brown sugar mixture evenly over the top of the hot French toast. Return it to the oven for another 5–8 minutes, just until the topping is golden brown and bubbly. Let it cool for about 10 minutes before serving so it doesn't fall apart.

Nutrition

Calories: 380kcalCarbohydrates: 45gProtein: 12gFat: 16gSaturated Fat: 9gCholesterol: 185mgSodium: 280mgPotassium: 240mgFiber: 2gSugar: 35gVitamin A: 15IUVitamin C: 2mgCalcium: 20mgIron: 8mg

Notes

Substitutions: If you are dairy-free, swap the milk for almond or oat milk and use a coconut-based cream. You can also reduce the sugar in the custard by half if you prefer it less sweet, but keep the brown sugar topping as is for that caramel kick.

Storage: This recipe is best eaten fresh from the oven, but leftovers keep well covered in the fridge for up to 3 days. Reheat slices in a toaster or microwave for a quick fix.

Serving Suggestions: Serve with a drizzle of maple syrup, a scoop of vanilla bean ice cream, or a side of fresh berries and whipped cream. It is the ultimate comfort food!

Tried this recipe?

Let us know how it was!