Cinnamon Baked French Toast
A make-ahead breakfast bake with a custard center and crisp top instead of soggy edges.
- Cuisine: American
- Dietary: Vegetarian
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Yield
- 8 servings
Ingredients
Base
- 1 loaf brioche, cut into cubes
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
Topping
- 3 tablespoons melted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Method
- Butter the baking dish and spread the brioche cubes evenly.
- Whisk the eggs, milk, cream, sugar, vanilla, and cinnamon until fully combined, then pour over the bread.
- Press the bread lightly so every piece contacts the custard, cover, and refrigerate for at least 4 hours or overnight.
- Heat the oven to 350 degrees Fahrenheit, uncover the dish, and drizzle the topping mixture over the surface.
- Bake until the center is set and the top is deeply golden, about 45 minutes.
- Rest for 10 minutes before serving so the custard can settle.
Notes
Day-old bread is ideal because it absorbs the custard without collapsing. If your loaf is very fresh, spread the cubes on a sheet pan and dry them in a low oven for 10 minutes before assembling the casserole.