Overnight French Toast
Overnight French Toast with brown sugar crumble. A make-ahead breakfast bake that’s rich, soft, and perfect for brunch.
Ingredients
French Toast
- 1 loaf brioche bread, cubed (about 16 ounces)
- 8 large eggs, room temperature, beaten
- 2 cups (490 g) whole milk
- ½ cup (119 g) heavy whipping cream
- ¾ cup (150 g) light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Topping
- ½ cup (62.5) g all-purpose flour
- ½ cup (100 g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted
- Confectioners' sugar, for garnish
- Maple syrup, for serving
Instructions
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- Add bread cubes in an even layer.
- In a large bowl, whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt until smooth.
- Pour the mixture over the bread and gently press down to ensure all pieces are soaked.
- Cover tightly and refrigerate for at least 4 hours or overnight.
Topping
- In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt.
- Add melted butter and mix until crumbly.
- Cover and refrigerate until ready to use.
Bake
- Preheat oven to 350°F.
- Remove casserole from refrigerator and sprinkle topping evenly over the soaked bread.
- Bake uncovered for 45-55 minutes, until golden brown and set in the center.
- Let rest for 10 minutes before serving.
- Dust with confectioners' sugar and drizzle with maple syrup.