French Toast Bake with Cinnamon Streusel
This easy French toast bake is perfect for holidays and simple enough for an every day breakfast. Make it the night before and bake in the morning!
Get ready for the yummiest French toast bake ever! This delightful version has a custard-y (but not soggy!) French toast base topped with a sweet cinnamon streusel. It’s amazing!
Easy French Toast Bake
I’m always a bit dubious when it comes to French Toast, because I am mentally and tastefully allergic to soggy bread.
However, I have learned that I can really love a soft, custard-like French Toast casserole if it is also sturdy with the perfect ratio of bread to liquid.
In order to achieve the perfect baked French Toast with nary a soggy bread bottom in sight, here are some tips:
- Stick to the egg/milk/bread guidelines in the recipe.
- Refrigerate the casserole for at least 4 hours or up to 12 hours.
- Bake even just a few minutes longer than you might think.
Now, if you don’t mind extra-soft French Toast, by all means, do your French Toast thang and alter as needed. But if you are like me and want all the happiness of French Toast without the soggy bread factor, all the details in the recipe will help you get there.
The Best Bread for French Toast Bake
For this recipe, you want about 10 to 12 thick slices of bread. By thick, I mean about 1-inch slices. And by bread, I mean any of the following varieties:
- French bread
- cinnamon or cinnamon-swirl bread
- brioche bread
- Texas Toast
- croissants
My disclaimer for the croissants are that they won’t absorb the liquid quite as well as they other types of bread and may result in a softer French Toast casserole (but the trade-off is a decadent, buttery French toast layer that is extraordinarily delicious).
Cinnamon Streusel on Top
The base of the French toast bake has a hint of sweetness.
The cinnamon streusel is a bit more sweet, but not overly so.
The combination is a breakfast bake that is sweet enough, in my opinion, to forego the need for syrup.
However, if your definition of sweetness and my definition of sweetness differs (and it likely will 😉), you can easily adjust the amount of sugar in the egg mixture to sweeten up the casserole a bit more.
Or, serve with a drizzle of syrup or dusting of powdered sugar.
A Perfect Holiday Breakfast
Because this breakfast dish can be (and should be) assembled ahead of time, it makes a great option for when you have company or you are low on time but need kind of a “big deal” breakfast.
For someone (me!) that hasn’t been the biggest French toast fan in the past, this baked French toast is a game-changer. The buttery sweet crunch of the streusel with the soft, creamy French toast is phenomenal.
I love serving this French toast bake with a smattering of fresh berries. It’s an extra special breakfast with minimal effort, and I can’t help but smile about that.
One Year Ago: No-Bake Chocolate Peanut Butter Buckeye Cookies
Two Years Ago: Samoas Chocolate Pudding Dessert {Coconut + Caramel}
Three Years Ago: Soft Gingerbread Swig Sugar Cookies {No Rolling or Cutting Out}
Four Years Ago: Creamy Tuscan Tortellini Soup {Quick and Easy}
Five Years Ago: Gingerbread Cookie Butter Oatmeal Cookies
Six Years Ago: Decadent Chocolate Caramel Tart
Seven Years Ago: One Pot Creamy White Lasagna Chicken Soup
Eight Years Ago: Chocolate Fudge Sour Cream Bundt Cake
Nine Years Ago: Cinnamon Caramels {Chocolate Dipped If You Dare}
Ten Years Ago: Chocolate Shortbread Fingers
French Toast Bake with Cinnamon Streusel
Ingredients
French Toast:
- 10 to 12 thick slices French bread, cinnamon bread, brioche bread or Texas Toast (see note)
- 5 large eggs
- ¾ cup milk
- ¾ cup heavy cream
- ⅓ to ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch table salt
Cinnamon Streusel:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 4 tablespoons butter, melted
- Fresh berries, powdered sugar, syrup, for serving (optional)
Instructions
- Lightly grease a 9X13-inch baking pan. Cut the bread into 1-inch cubes (more or less; it doesn't have to be exact). You'll want about 8 to 9 cups of lightly packed bread cubes. Scatter the bread cubes in the prepared pan. They won't necessarily be in a single layer, but they should be evenly distributed.
- Blend or whisk together the eggs, milk, heavy cream, sugar, vanilla and salt. Pour the mixture evenly over the bread.
- Cover the dish and refrigerate at least 4 hours or up to 12 hours.
- For the streusel, in a small bowl, stir together the flour, brown sugar, cinnamon and salt. Add the melted butter and stir until the butter and dry ingredients are evenly mixed and small clumps form. Refrigerate until ready to bake the French toast.
- Preheat the oven to 350 degrees F.
- Sprinkle the streusel evenly across the top of the French toast. Bake, uncovered, for 55 to 60 minutes (more or less, depending on how "well done" you want the French toast). If the topping starts to brown too quickly while baking, place foil loosely across the top of the pan and continue baking until the French toast is done to your liking.
- Serve warm with fresh berries, a sprinkle of powdered sugar and/or a drizzle of syrup.
Notes
Recipe Source: from Mel’s Kitchen Cafe
THIS IS AMAZING!! So easy, so delicious. My husband cannot stop talking about it. I used Brioche bread- the Sara Lee Artesano Brioche Style loaf bread, which worked out really well. I used the loaf minus ~4 slices. I used in between 1/3 and 1/2 cup sugar. I did not have one layer of bread cubes, there were some sitting on top, but it added nice texture between the bottom layer and then some cubes sticking out. I soaked it for about 10 hours. We had it for breakfast, then later a little snack of it not heated up, So good, Thank you for sharing this recipe!!
my family is in love with this breakfast. It was so easy and so delicious. Thank you!
We swapped this recipe out for our usual creme brûlée French toast bake for Christmas morning and it didn’t disappoint! It was especially delicious topped with fresh strawberries and whipped cream!
I made this and used French bread and the weight guidelines (I did 18oz). The bread was fresh and soft. But the casserole didn’t turn out quite like in your pics and descriptions m. The top layer of bread didn’t seem to have soaked in any liquid and was more like crunchy croutons. Do you think a different bread would be the answer? I didn’t measure the bread in cups and maybe that would have been better? Maybe there was just too much bread?
Hi Kiersten, it’s possible if you cut back on the bread just slightly that should help. When I make this, the top layer of the bread isn’t as milk and egg soaked as the bottom layer either (if the bread is getting crunchy, you might also try baking it for less time)
My daughter who doesn’t even like french toast because of the soggy bread, loves this! That was the biggest win in my book!
We have breakfast for dinner every Christmas and I wanted to add a sweet dish this year so decided on this, and boy was it a hit! As someone else already mentioned (and it appears to have been corrected already), but the original write-up on the steps didn’t include sugar, so we completely left it out. I only realized my mistake as I was putting it in the oven. I was so worried it wouldn’t turn out correctly, but I was so wrong! The crumble adds enough sweetness that none of us missed the sugar from the milk soak, especially if you decide to add some syrup!
We’re intrigued by the creme brule version so may try that next year, but this was a definite hit and has for sure made it into my book of “tried and approved” recipes! Thank you!
Hi,
Just about to make this for brunch tomorrow. Can the mixture soak for more than 12 hours? Would 16 hours work? Thank you.
Yes, I think that should be fine!
I’m sure this is delicious as written but I cut the sugars down by half and it was still plenty sweet. I didn’t have the time to make cinnamon rolls this year for our Christmas brunch, so this subbed in and it was perfect! Also, we had leftovers and they’re great heated in the microwave.
I didn’t think your Creme Brulee French Toast could be outdone but this cinnamon streusel one is fantastic. I’ve made it twice using different breads, refrigerated overnight & for only a few hours. The 1/3 cup sugar is sufficient in my opinion. Tip #3 above to bake a few minutes longer than you think is key! Thanks, Mel!
This was a Christmas morning hit! Made it the night before and turned on the oven as soon as we got up. Tossed it in and it was finished about the time we were done opening gifts. Had it with some instant pot steel cut oats and berries and everyone loved it! Definite make again.
Oh I was going to add that we had clover style rolls for Christmas Eve dinner and I just pulled those apart for the bread in this casserole! Worked out awesome and saved time.
I have been leery of a bread casserole for the same reasons and I am so glad that you rested and posted this recipe. Perfect! This was our breakfast on Christmas morning and we ate every bit of it.
The sugar wasn’t mentioned in the instructions so I completely left it out. Now I’m concerned this won’t turn out.
Our daughter served this dish right after church on Christmas Eve. What a hit it was. Just the right amount of sweetness and streusel. Was an extra special dish that we truly enjoyed. Loved it.
Thank you so much for taking the time to let me know that, Peggy!
Perfect Christmas morning breakfast!
Thank you, Emily. Merry Christmas!
I probably should have dome the same. Was concerned about adding that sugar and the the sugar in the topping. Well right now it’s in the fridge and will add the topping in the morning…hope for the best. Too late to turn back now!! Merry Christmas and a very Happy New Year!
I hope this worked out for you, Quinnie! Happy new year!
Why isn’t there instructions for the sugar
I just made this for tomorrow..now concerned as I didn’t add any sugar!
I’m experiencing the same thing. I guess I’ll add the sugar with the milk; hope that’s right.
I probably should have dome the same. Was concerned about adding that sugar and the the sugar in the topping. Well right now it’s in the fridge and will add the topping in the morning…hope for the best. Too late to turn back now!! Merry Christmas and a very Happy New Year!
Merry Christmas and Happy New Year to you too, Quinnie! I hope your breakfast turned out fantastic!
This was my second time making this since Saturday. Both times I added the lower amount of sugar to the milk, egg, whipping cream mix, poured that on the bread, and added the streusel.
It turned out beautifully but I think you could get away without adding any sugar to the milk mix, especially if serving with syrup.
Thanks for the review, Karen!
Sorry about that! The sugar is in the ingredients list and is added with the milk mixture.
Thank you for this easy and delicious recipe! Your notes on sogginess and baking it a few minutes longer than I thought were so helpful in getting it just right. My daughter and I pulled it out this morning after the minimum time and could see that it was brown even on the sides, and we still chose to put it back in for five more minutes—it was perfection! Not overdone at all. We had laid some foil on top about halfway through so we wouldn’t have to worry about the edges, and it turned out so great!
Thank you so much for this review, Lisa!
Made this for Christmas breakfast and it was excellent!! Loved by all and so easy to make.
Thank you, Ann!
This morning I had four ladies coming over for a song practice and decided to make a half batch of this French toast bake. We all thought it was FANTASTIC.
I only let things sit for 20 minutes before baking because that’s all the time I had. The streusel went into the freezer for a few minutes to get really firm.
The whole thing resembled a cake and the streusel became chewy. I concur, the French toast was not soggy, it was just heavenly.
Part of the miracle was that I used a frozen English muffin covered with frost, a dry looking hamburger bun, and a bulk crusty bun from Superstore.
Even with this “sub par” bread, the results were superb.
Mel’s Creme Brûlée French toast is stellar. I’ve made and eaten it several times. However, this Christmas, I’m making the French Toast Bake with Cinnamon Streusel because it is perfect.
Mel: Thank you for this amazingly delicious treat and I’m sure you get bored of total strangers telling you that you’re the best but: you’re the best. Merry Christmas.
Readers: if you’ve tried both: which is your favorite?
Karen, I love this comment so much! Thanks for taking the time to review this recipe. I love that it worked out on a tight timeline and with all the odds and ends of leftover bread! That made me smile. So happy you all thought it was grand. I appreciate you and your kindness tremendously.
Yum, this looks very similar to a much-loved recipe in our family, except I did a mash-up with another recipe to include a cream cheese layer (4-8oz cream cheese softened and mixed with 3-4 T. maple or pancake syrup, spread over the first half of the bread and then top with the other half). I also use syrup instead of sugar in the egg mixture, and we enjoy it with a berry sauce on top (mix 1/2 c. sugar and 1 T. cornstarch in saucepan, add 1 c. water and boil for 3 minutes to thicken. Add 2 cups blueberries or a mix of whatever you have in the freezer. Simmer 8-10 minutes until berries burst).
Cannot wait to make this for company
Mel, do you/have you used your white sandwich bread for this recipe with success? I make that bread at least once a week and would rather use that than store bought bread, but maybe it’s too fluffy for an overnight soak??
Yes, it works great! But I prefer using it if it is not same-day fresh. I prefer using it on day two or three – holds up super well!
Have you tried freezing this or a similar custard-type egg casserole before baking? I am thinking that it would work if I just put it straight into the freezer after assembling and then thaw overnight in the fridge before baking. The freezing/thawing time would allow for the bread to soften (perhaps too much?) Or maybe could you bake it frozen if you don’t use a glass pan? I was planning to use disposable pans.
I am trying to prepare this a week or two in advance of a wedding brunch for 35 people the day before my daughter’s wedding. I am also making the wedding cake, among other things for the actual wedding day, so anything I can do well in advance is helpful.
Also, I love your website/recipes with all my heart. Thank you for all you do!
Hi Nan, I haven’t tried freezing any of the French toast bakes before baking. I do worry it will soggify the bread a bit much? Do you have time to do a test run and see? I do think it would be best to thaw before baking, if possible, but again, I haven’t tried it. Sorry I’m not more help. I do think it is worth a try! And might work ok if you use a super sturdy bread that can hold up to freezing/thawing.
For those interested in freezing the casserole —
I used day old croissants for the base and put the casseroles directly into the freezer after assembling in a disposable aluminum pan. I froze the streusel topping separately in a ziplock baggy and added the topping to the frozen casseroles just prior to baking. I baked the frozen casseroles an extra ten or so minutes. This worked great! Not soggy. Everyone loved it! Thanks for another great recipe!
I laughed that you mentioned the sogginess. Just this weekend we were at a family event and I felt obligated to eat and pretend to enjoy a piece of very sticky/gooey/soggy French toast casserole. It was not delightful. The ratio does really matter! I’ll be trying this one for sure, once I recover from the experience! Merry Christmas!
Well, you are a saint…I’m not sure in my old age I can gag down soggy bread even in the name of politeness!
I grew up with my mom making cinnamon rolls on holiday mornings and while I love that and the memories of a hot cinnamon roll. This overnight French toast concoction is my absolute go-to holiday breakfast. I also make it at least one morning if we have guests (non-holiday). It also makes a tasty afternoon snack with coffee or tea. My favorite bread to use for this is legit home made sourdough. SO GOOD. I rarely have that anymore because homemade sourdough is a gateway carb and I have no discipline so I had to stop making it. lol So I happily make this from the store bought French loaf. I usually lightly sprinkle cinnamon over the dry bread before adding the mixture. It is DIVINE!!!
A dusting of cinnamon is a great idea! (And I hear you about gateway carbs, haha…)
I dream about your Creme brûlée French toast all year so I gotta know—which one do YOU think is better, this or the Creme brûlée? My Christmas morning menu needs to know.
Haha, don’t force me to pick a favorite! Honestly, they are both amazing…just different. This one doesn’t have the magic of that caramelized sauce on the bottom, but it does have buttery streusel! 🙂
I was asked to bring two pans of your crème brûlée French toast bake to our family Christmas brunch this year (like I did last year), but maybe I’ll switch it up and make a pan of this one also. We have a dairy allergy in the family though. Do you think it would work ok to sub almond milk for both the milk and cream?
There’s actually really good DF cream at sprouts. I like silk brand. But you can also get a country crock brand at the grocery store if you don’t have sprouts by you.
Thank you! I will try that.
Thanks for chiming in on this, Lauren! And yes, Katrina, I think you could use dairy-free milk for the milk and cream, and it should work (might be slightly less rich and creamy, but I bet still delicious)
Thank you!!
Just thought I’d leave another reply in case anyone is wondering. I made two pans with dairy-free butter and almond milk (I didn’t feel like going to the store again to try the dairy-free cream), and it turned out great! Everyone loved it!
One of my most memorable meals was the hospital French toast after my son was born at 7:30 AM. It was so darn good I ordered it again the next day and it was still amazing! I bet this is even better 🙂
Emily, I love your comment! One of my most memorable meals is the hospital fried chicken meal after my daughter was born at 5:40 PM…19 years ago now! 🙂
I feel like that’s a pretty epic memory especially considering my post-birth hospital meals were only memorable in that they were not very good. 🙂
I make something like this every Christmas morning. But instead of heavy cream, I use pumpkin puree and add pumpkin pie spice. And I also provide whipped cream for those who would like add that (like me, soooooo good)! Btw, I love your recipes!
The pumpkin version sounds amazing!
Oh this looks so good. I think I’ll be making this and our traditional creme brulee French toast for Christmas morning! I’ll be sure to report back.
Making a pan of each is a great solution (since they are both so good!)