I love baked french toast and this is my favorite french toast recipe! Please note, if you forget to prepare this the night before don’t worry! If you let it sit in the fridge for 30-60 minutes the morning you make it you’ll still get that bread-pudding-like deliciousness.
Looking for more breakfast ideas? Try my ricotta pancakes, creamy banana oatmeal, or no-knead bread.
Prep Time 15 min
Inactive Time 8-12 hours
Cook Time 45 minutes
Serves 4-6 people
Ingredients
French Toast
Cooking Spray
1/2 loaf challah bread
4 whole eggs
1 cups whole milk
1/4 cup whipping (heavy) cream
1/4 cup each of granulated sugar and brown sugar
2 tsp vanilla extract
1/2 tsp almond extract
Topping
1/4 cup each of all-purpose flour and firmly packed brown sugar
1/2 tsp ground cinnamon
1/8 tsp salt
Freshly grated nutmeg
1/2 stick cold butter, cut into pieces
Preparation
For the French Toast:
Prepare an 8 x 8 baking dish by spraying with cooking spray. Next, tear the bread into chunks, or cut into cubes, and evenly distribute them in the dish. Next, crack the eggs in a big bowl, then whisk together with milk, cream, granulated sugar, brown sugar, vanilla, and almond extracts then pour evenly over the bread. Cover the pan tightly and store it in the fridge until needed (overnight preferably).
For the Topping:
Mix the flour, brown sugar, cinnamon, salt, and nutmeg together in a small bowl, then to this mixture add the butter. Using your fingers, mix everything together until the mixture resembles fine pebbles. Store the topping in a re-sealable plastic bag in the fridge (or a small bowl with plastic wrap on top).
Putting Your Baked French Toast All Together:
Preheat the oven to 350 degrees F. While the oven is coming up to temperature remove the casserole from the fridge and sprinkle with the topping. Bake for 45 minutes for a softer, more bread pudding-like texture, or if you prefer a firmer, crispier texture, 1 hour. I baked mine for 45 minutes exactly.