You ever have one of those mornings where you’re just done before you’ve even started? That was me last Christmas full house, zero energy, coffee still brewing, toddlers sticky with syrup before breakfast even hit the table. Easy And Delicious Baked French Toast Recipe was not what I planned.

I tossed a tray in the oven half panic, half prayer and you know what? It stole the damn show. Golden on top, custardy in the middle, no skillet in sight. People still ask me for that recipe. So here we are.

This ain’t your quick stovetop French toast from a diner flat-top. Nope. This is baked French toast. Deeply soaked. Toasty on top, tender in the middle. Custard-slick edges, caramelized corners. All the warm spice and richness, but none of the morning madness.

Let’s talk about why this dish is the breakfast hero we don’t talk about enough.

It feeds a crowd.
You can prep it the night before.
And when it hits the table, it looks like you tried.

But here’s the thing. A lotta people screw this one up. Soggy bottoms. Rubbery centers. Flat flavor. And I get it it seems simple. But like all comfort food, the devil’s in the details. Let’s break it down proper.

Ingredients & Substitutions

Bread (Day-old Brioche or Challah 1 loaf, about 14–16 oz)
Soft, enriched breads like brioche and challah soak up the custard like sponges, but hold shape. Don’t use fresh bread. Don’t. It’ll just go to mush. If you’re out of brioche, a good buttery pullman loaf works. Stale croissants? Even better.

Eggs 6 large
You want structure, not scrambled eggs. Use fresh, good quality eggs. Pastured if you got ‘em.

Whole Milk 1½ cups
Not skim. Not almond milk. You need the fat here. Makes for a tender, creamy base.

Heavy Cream ¾ cup
Optional but not really. Adds richness and balance. If you’re avoiding dairy, coconut cream is a decent swap adds a hint of tropical. Not bad if you’re doing a pineapple-coconut vibe.

Granulated Sugar ½ cup
White sugar works best for even sweetness. Brown sugar if you like a bit of molasses depth.

Vanilla Extract 1½ teaspoons
Real vanilla, please. Not that fake brown stuff. The alcohol cooks off.

Ground Cinnamon 1 teaspoon
Optional: ¼ teaspoon nutmeg, for warmth. Clove or cardamom if you’re feeling fancy.

Salt ½ teaspoon
Brings it all together. Without it, everything just tastes flat and weirdly sweet.

Butter 3 tablespoons, melted (for greasing and drizzling)
Helps get those crispy bits around the edges. Salted or unsalted both work. Salted = deeper flavor.

Optional Toppings
Maple syrup, toasted pecans, powdered sugar, berries, or just a dollop of crème fraîche if you’re in that kinda mood.

Step-by-Step Instructions

1. Slice and dry out your bread.
Thick slices about ¾-inch. Lay ’em out on a wire rack for a few hours or overnight. Or just toss ‘em in a low oven (250°F) for 10-15 mins. You don’t want croutons, just dry-ish.

2. Make the custard.
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg (if using), and salt. Whisk until smooth but don’t go crazy. You’re not trying to whip air in here.

3. Soak the bread.
Layer the bread in a greased 9×13-inch baking dish. Pour the custard slowly over the slices. Press down gently so it soaks. Every slice needs to get wet. No dry bread sticking up like a weirdo. Let it sit for 20 mins, or better overnight in the fridge, covered.

4. Preheat and bake.
Next morning? Pull the dish out of the fridge first. Let it come to room temp while the oven preheats to 350°F. Dot with butter, maybe a sprinkle of sugar on top for crunch. Bake uncovered for 40–50 mins. Center should be just set not jiggly like Jell-O.

5. Rest, then serve.
Let it sit 10 mins before slicing. It finishes cooking as it rests. Don’t rush this part. Top as you like.

Expert Tips

• Avoiding soggy bottoms: Grease the pan generously. Let the custard soak in fully before baking. Use the right kind of bread flimsy sandwich loaves don’t cut it.
• Crispier top? Sprinkle with turbinado sugar before baking. Even better, run under a broiler for 1–2 mins at the end, but keep a hawk’s eye on it.
• Want a more tender result? Cover loosely with foil for the first 25 mins, then uncover to finish. Helps the interior set without over-browning the top.
• No time to soak overnight? Soak for 30 mins at room temp, pressing gently every so often.

Cooking Techniques & Science

Here’s what makes baked French toast special: cumulative soaking. You’re building flavor through time. The bread slowly absorbs the custard no rushing. That’s how you get that creamy-soft interior without breaking into scrambled egg territory.

The egg proteins coagulate during baking, trapping milk and cream into a silky, custardy net. But here’s the trick balance. Too many eggs and it goes rubbery. Too much milk and it’s soup. The ratio I gave you? It works.

Baking at moderate heat (350°F) ensures gentle set without overcooking. If you go hotter, the edges dry out before the center sets. If your oven runs hot (a lot do), consider 325°F and bake a bit longer.

Oh and don’t skip the resting step after baking. It lets the starches reabsorb moisture and firms up the custard. Slice too soon and it’ll leak like a busted crème brûlée.

Serving & Pairing Suggestions

French toast like this deserves a lil’ drama on the plate.

Big family-style slab? Cut into squares. Serve warm, drizzled with real maple syrup (warm it first cold syrup ruins texture). Add a few berries for acid. Toasted pecans or almonds for crunch. Or a spoon of jam if you’re doing it European-style.

Feeling bold? Serve with fried chicken for a brunch twist. Sweet and savory. Game changer.

Pair with a strong coffee or a mimosa. Or both, if it’s Sunday.

If you’re plating individually, try slicing diagonally, stacking offset like French pâtisserie. Dust with powdered sugar. One mint sprig. One. Don’t over-garnish like it’s 2006.

FAQs About Easy And Delicious Baked French Toast Recipe

1. Can I make this dairy-free?

Yep. Use full-fat coconut milk and coconut cream. Sub melted coconut oil or vegan butter for the pan. Flavor profile shifts a bit more tropical. Not a bad thing.

2. What if I forgot to prep it overnight?

No sweat. Just let it soak 30–40 mins at room temp. Press down occasionally to help it absorb. Won’t be quite as custardy but still damn good.

3. Can I freeze baked French toast?

Sure can. Let it cool completely. Slice into portions. Wrap tightly and freeze. Reheat in the oven or toaster oven for best texture. Microwave if you’re desperate, but it’ll soften.

4. Why does my French toast come out soggy?

Usually it’s too much liquid or too-soft bread. Make sure your bread is dry, and don’t overdo the custard. Also bake long enough. If it’s jiggly, it ain’t done.

5. Can I use flavored bread?

Yes, but be careful. Cinnamon raisin? Great. Blueberry swirl? Go for it. Garlic bread? Don’t be that person.

You want a breakfast that hugs the table. Feels homemade. Smells like Sunday morning at your favorite grandma’s house even if she lived in a New York walk-up and swore like a sailor.

This baked French toast? It’s that. It’s warm, buttery nostalgia. And it just so happens to be dead simple.

Give it a go. Make it yours.

Why This Recipe Works

You’re building contrast.

Soft middle. Crisp top. Rich custard. Bright toppings.

Every piece is a textural story.

It’s indulgent, but not cloying. Sweet, but balanced. Feels like dessert, but fits on a breakfast table.

It respects time both in prep and flavor-building. It’s a make-ahead dish that rewards you for walking away.

And because it bakes in one dish, there’s no babysitting. No flipping. No half-burnt slices while you juggle a spatula and a screaming toddler.

You make this once, and it becomes your recipe. People will ask for it. They’ll think it took more work than it did. You’ll nod, say “yeah it’s a lil’ thing I whip up sometimes.” Lie, just a little.