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Recipe Card

Cinnamon French Toast Bake Recipe

Wake up to the smell of warm cinnamon, buttery bread, and a lightly caramelized topping with this Cinnamon French Toast Bake. Prepared ahead of time and baked until golden, it's an easy breakfast casserole that's perfect for holiday mornings, weekend brunches, or whenever you want something comforting without standing over the stove.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, brunch
Cuisine: American
Calories: 398
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large loaf brioche bread cut into 1-inch cubes (about 12 cups)
  • 8 large eggs
  • 2 cups whole milk
  • ½ cup heavy cream
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
Cinnamon Crumble Topping
  • ½ cup all-purpose flour
  • ½ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter cubed
For Serving
  • Maple syrup
  • Powdered sugar
  • Fresh berries optional

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Bread knife

Method
 

  1. Lightly grease a 9x13-inch baking dish. Arrange the cubed brioche evenly inside the dish.
    Lightly grease a 9x13-inch baking dish.
  2. Whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until completely smooth.
    Whisk together the eggs, whole milk,
  3. Pour the custard evenly over the bread cubes, gently pressing them down so every piece absorbs the mixture. Cover and refrigerate for at least 6 hours or overnight.
    Pour the custard evenly over the bread cubes
  4. Combine the flour, brown sugar, cinnamon, and salt in a bowl. Cut the cold butter into the mixture until coarse crumbs form, then refrigerate until ready to use.
    Combine the flour, brown sugar, cinnamon, and salt in a bowl.
  5. When ready to bake, remove the casserole from the refrigerator while the oven preheats to 350°F. Sprinkle the crumble topping evenly over the soaked bread.
    When ready to bake, remove the casserole
  6. Bake until the center is set, the topping is golden brown, and the edges are lightly crisp.
    Bake until the center is set, the topping is golden brown
  7. Allow the casserole to rest for about 10 minutes before serving. Dust with powdered sugar and drizzle with warm maple syrup if desired.
    Allow the casserole to rest for about 10 minutes before serving.

Notes

  • Brioche and challah create the softest texture.
  • Day-old bread absorbs the custard better than fresh bread.
  • Let the casserole sit briefly before serving for cleaner portions.
  • Cold butter makes the crumble topping crisp and buttery.
  • Check the center for doneness before removing from the oven.