Go Back

Cinnamon Vanilla Baked French Toast

This Cinnamon Vanilla Baked French Toast is a weekend breakfast classic with a make-ahead twist. Featuring thick chunks of bread soaked in a rich vanilla-cinnamon custard and topped with a golden brown sugar crumble, it’s the ultimate comforting casserole.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Chilling Time 12 hours
Total Time 13 hours 10 minutes
Servings 8

Ingredients
  

For the French Toast:

  • 1 15 oz loaf French bread, cut into large cubes (preferably day-old)
  • 8 large eggs
  • 1 cup whole milk
  • 1 cup half and half
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon vanilla extract

For the Topping:

  • 2/3 cup brown sugar
  • 2/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter softened

To Serve:

  • Maple syrup optional

Instructions
 

  • Grease a 2.5-quart baking dish and place bread cubes evenly inside.
  • In a large bowl, whisk eggs, milk, half and half, brown sugar, cinnamon, and vanilla until well combined.
  • Pour custard mixture evenly over the bread. Press down gently to help bread absorb the liquid. Cover and refrigerate overnight.
  • For the topping: combine brown sugar, flour, cinnamon, and salt. Add butter and mix with fingers or a fork until crumbly. Cover and chill.
  • When ready to bake, preheat oven to 350°F (175°C). Crumble topping evenly over the casserole.
  • Bake uncovered for 40–55 minutes, or until golden, puffed, and set in the center.
  • Let cool slightly. Serve warm with maple syrup.

Notes

  • Use a deep dish to prevent overflow as the custard bakes.
  • Press the bread down after pouring custard to ensure full absorption.
  • Try with brioche or challah for a richer base.
  • Topping can be made in advance and kept in the fridge.
  • Leftovers can be reheated in the oven or microwave.