Baked French Toast
Make Baked French Toast that is custardy, golden, and perfect for weekend brunch.
Ingredients
- 1 loaf crusty artisan-style sourdough or French bread (about 16 ounces)
- 8 large eggs
- 2 cups low-fat milk or milk of choice (use 1/2 cup cream or half-and-half for more decadence)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 tablespoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Pure maple syrup
- Salted or unsalted butter
- Fresh blueberries (strawberries, or raspberries (optional))
- Sliced bananas (optional)
Instructions
Step 1: Prepare the pan and bread
Generously coat a 9x13-inch baking dish with unsalted butter or nonstick spray so the baked custardy edges release easily. Tear or cut the crusty artisan sourdough into roughly 1-inch chunks and scatter them evenly into the prepared pan — you should end up with about nine cups of cubed bread in a single, even layer. This step is all about creating an even bed that will soak uniformly, so spread and nudge pieces until the surface looks balanced and porous.
Step 2: Whisk the custard
In a large matte grey mixing bowl, whisk together the eggs, milk (and optional half-and-half for extra richness), granulated sugar, brown sugar, pure vanilla extract, ground cinnamon, nutmeg, and kosher salt until glossy, homogenous, and slightly aerated. Aim for a silky, pale custard that will cling to bread pockets — the sugars should be mostly dissolved and the spices evenly distributed. Keep the whisk in the bowl when you transfer to the next step so it remains a persistent tool in the scene.
Step 3: Combine and soak
Pour the custard evenly over the bed of bread cubes, then use your fingers to press down and gently toss so every chunk absorbs some liquid and sits in an even layer. Adjust and press pieces so there are no dry pockets; you should see custard pooling between crevices and glossy saturation on exposed crumbs. Let the pan sit at room temperature for 10 minutes to start absorbing, or cover and refrigerate overnight for deeper soak and texture.
Step 4: Add the topping
When you’re ready to bake, stir together the topping sugar and cinnamon in a small bowl; this is a simple crystalline layer that will caramelize on top. Preheat the oven to 350°F (do not show or depict the oven), and with a small spoon scatter the cinnamon-sugar evenly over the soaked bread so the top gets a thin, even dusting that will crisp and brown.
Step 5: Bake until golden and set
Bake the dish uncovered for 30 to 40 minutes, aiming for a lightly crisp, golden top and a set, no-longer-raw center — about 35 minutes is a sweet spot for a moist interior with crunchy highlights. Look for bubbling custard at the edges and small caramelized spots on the peaks. When done, remove the pan and let it rest briefly so the interior stabilizes and you can either scoop generous portions or slice and serve it like a savory-sweet lasagna.
Step 6: Serve warm and finished
Scoop or slice warm portions directly from the same rectangular baking dish and finish with a pat of butter melting into the warm pockets, a generous drizzle of pure maple syrup, and a scatter of fresh blueberries (or sliced strawberries/bananas). Present in the original 9x13 pan so the rectangular geometry remains intact, with the whisk and mixing bowl nearby as quiet witnesses to the process.
Notes
- Use day-old or slightly stale bread so it soaks without becoming mushy.
- Refrigerate assembled pan overnight for deeper soak and better texture.
- Tent with foil if the top browns too quickly during baking.
- Reheat in a 350°F oven for best texture and even warming.
- Substitute milk with unsweetened plant milk for a dairy-free version.