Family Suppers Breakfast Pans

Cinnamon Baked French Toast

A make-ahead breakfast bake with a custard center and crisp top instead of soggy edges.

  • By Ruthann Burnworth
  • Published March 6, 2026
  • Last reviewed March 6, 2026
  • Total time 65 min
  • Yield 8 servings

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If this is your kind of supper, breakfast, or bake, keepButtermilk Mashed Potatoes, Apple Carrot Breakfast Rice Bake, and Apple Custard Baked Oatmeal nearby for the next pan.

If you want a cleaner fix or a little backup, these guides helpHow to Choose Bread for Baked Breakfast Casseroles and Make-Ahead Mashed Potatoes Guide.

If you want the household logic around this pan, keepAt 7:10, Breakfast Starts Too Fast — Here Is How We Hold It nearby too.

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.

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Recipe details

Timing & yield

Prep
20 minutes
Cook / bake
45 minutes
Total
65 minutes
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

  1. Step 1. Butter the baking dish and spread the brioche cubes evenly.
  2. Step 2. Whisk the eggs, milk, cream, sugar, vanilla, and cinnamon until fully combined, then pour over the bread.
  3. Step 3. Press the bread lightly so every piece contacts the custard, cover, and refrigerate for at least 4 hours or overnight.
  4. Step 4. Heat the oven to 350 degrees Fahrenheit, uncover the dish, and drizzle the topping mixture over the surface.
  5. Step 5. Bake until the center is set and the top is deeply golden, about 45 minutes.
  6. Step 6. Rest for 10 minutes before serving so the custard can settle.

Equipment

  • 9x13 baking dish
  • mixing bowls

Storage & safety

Refrigerate for up to 3 days. Reheat slices uncovered so the top stays crisp.

Troubleshooting

Center stays loose
The bread may have been packed too tightly. Continue baking in 5-minute increments until the center no longer ripples.
Top darkens too fast
Tent loosely with foil for the last 10 minutes so the middle can finish cooking.

Recipe rescue notes

The casserole baked up soggy on the bottom

Likely cause: The bread was too fresh or the custard needed more time to soak evenly.

Fix: Let the dish rest 10 minutes after baking, then warm uncovered a few extra minutes so the center can finish setting.

Next time: Dry very fresh bread briefly before assembling and press the cubes down so they all touch the custard.

Substitutions

Brioche
Use challah or a firm sandwich loaf that can hold the custard overnight. — Soft sandwich bread may need a brief drying step before you assemble the bake.

Carryover / Next Meal Ideas

Griddled breakfast slices

Reheat cold slices on a buttered griddle so the edges crisp and the custard middle warms through.

  • Dust with cinnamon sugar after griddling if you want a sweeter brunch finish.

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