Easiest Overnight French Toast Bake
You can easily prep this the night before in only 10 min. Then just pop it in the oven right before serving. So easy!
I am a huge fan of brunch. If I could, I’d brunch every day, especially since you can sleep in a bit yet still indulge in all of its breakfast glory, like this baked French toast.
Now this French toast is super simple, super easy and basically fool-proof. Best of all, this can be made the night before. No wait, scratch that, this is meant to be made the night before. Sure, you can make it a couple of hours in advance but you really want to give it a full night so that your bread slices can soak up all that goodness.
When you’re ready to serve, go ahead and pour on that epic maple glaze. It replaces the need for syrup, and in my opinion, just makes it 100000x better.
Easiest Overnight French Toast Bake
Ingredients
- 3 small French baguettes, ends trimmed and cut into 1/2-inch slices
- 1 ½ cups milk
- 3 large eggs
- 1 tablespoon vanilla bean paste
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons confectioners’ sugar
For the maple glaze
- ¼ cup unsalted butter
- ¼ cup brown sugar, packed
- 2 tablespoons maple syrup, or more, to taste
Instructions
- Lightly coat a 9×13 baking dish with nonstick spray. Place bread slices evenly into the baking dish.
- In a large glass measuring cup or another bowl, whisk together milk, eggs, vanilla bean paste, cinnamon and nutmeg. Pour mixture evenly over the bread slices. Cover and place in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 350 degrees F. Place the bread mixture into the oven and bake for 30-35 minutes, or until golden brown.
- Melt butter in a large skillet over medium heat. Stir in brown sugar and maple syrup until well combined and slightly thickened, about 2 minutes. Pour mixture evenly over the bread slices.
- Serve immediately, sprinkled with confectioners’ sugar, if desired.
Did you make this recipe?
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I made this and it was delicious. I doubled the wet ingredients and filled a large rectangle pan with walmart French bread. I soaked each piece before placing it in the pan. I baked it for 35 min and it was perfect. The top had a slight crunch to it and the rest was like a bread pudding. We loved it. My young kiddos ate it up.
Bake covered or uncovered
This was delicious! I let it soak overnight on one side and then flipped it all in the morning and baked it face up. It came out perfectly. The glaze is key.
I loved this recipe. We have kiddos that are very allergic to cow milk, so we used Cashew milk. It changes the color a bit, but the taste was great. We thought it would also be yummy to sprinkle some pecan pieces on top because that glaze would be amazing with that as well. Very nicely spiced, also. Our bag. was quite dried out, so I just made the mixture with 4 eggs and 2 cups of the milk. It worked great. Thanks for sharing!
I made it last night, and the whole family had it this morning. So easy and incredibly delicious! Thank you again for all your great recipes.
We have a big gathering that stays overnight and French toast has always been a traditional choice. This recipe was a BIG hit. Everyone requested it for next year!!
That’s so awesome!
We are a dairy free family, so I subbed out for unsweetened vanilla almond milk for 1 cup and a half a cup of maple almond milk coffee creamer!!! Soooo delicious! Thank you
Great!
I made this yesterday so we’d have an easy delicious breakfast for Christmas morning. It wasn’t edible unfortunately. I followed the recipe exactly. The top of the bread was dry and the bottom wet and soggy. I don’t know how I could have fixed it. 🙁
I have a small family and host all the holidays in our home. I’d like to make this to serve Christmas morning. How many hours in advance can I prepare this and leave it in the refrigerator before baking?
You can cover and place in the refrigerator for at least 2 hours or up to overnight.
I worded that wrong, I ment could I make it much earlier then that. Will it still be good?
It would be best up to overnight, not more than that. Hope that helps!
Would you bake this covered with the foil or uncovered?
Uncovered. Recipes typically specify when a cover is needed.
This is delicious, and it’s easy to make! My suggestion is to take the time to individually dip each piece to ensure each piece gets a good amount. Our came out A bit soggy on the bottom too, but it wasn’t terrible. The maple sauce on top help with the top of the pieces.
Overall, definitely will make again with a few adjustments.
I followed this recipe exactly and mine came out tasting like nothing. It Just tasted like French bread, honestly was disappointing.
Made this for a large family week vacation. lots of restricted diets and picky eaters. Everyone loved it and agreed it was even better the second morning. (I mixed up some more liquid and spices, soaked it and prepared on a griddle) will definitely use French bread and will lightly soak each slice before baking when I make it again for special occasions.
I’m going to add chopped toasted pecans and crispy bacon pieces. Love the sweet and savory combination.
Thank you!
I know you have mentioned in other comments that it is best to use the ingredients as listed, but I was wondering if you think almond milk would suffice for the 1.5 cups of milk? Please let me know your thoughts, I have never baked with almond milk before and don’t know if it would not absord properly or something.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I haven’t made this yet, but will soon! Reading all the comments…could I possibly make this recipe and cut the bread in cubes instead of slices? Wondering if it would still turn out and not be too soggy.
Yes, absolutely.
I made this for my family on Christmas morning! Everyone was more interested in this than the presents! I love all of these recipes because I know I don’t need to try them out at home first. Every single recipe I’ve made from Damn Delicious comes out soooooo good! Chungah-you need to make a cookbook!
I love this recipe, but I put the bread in the pans then dip each piece in the egg milk mixture separately. It only takes a few minutes and the results are wonderful. The flavor is great, but when I pour the egg mixture over as described the bottom is soggy and the top is dry. I also just use vanilla extract and it works great.
i used 3″ diameter supermarket french bread. (2) 2′ long baguettes filled the pan. i allowed a tiny bit of room between the slices. i made the liquid mix in a large bowl, dumped in the slices and then once soaked i transferred to baking dish for 2 hrs in the fridge. if you just line dry bread in a dish and pour liquid over, this recipe will come out badly. the bottom will be soupy and the top will be like croutons. an extra step is worth it.
I made this for my holiday brunch at work and it was a hit!! It was so delish. I read the comments where some said the bread was soggy on bottom and dry on top, so I dipped each slice in the egg batter before putting it in the pan. Then I drizzled the remaining egg batter over that. I also put the brown sugar topping on then put it back in the over for about 10 minutes for it to caramelize and keep the bread from getting soggy again since I had to drive it to work and eat it an hour later. It came out PERFECTLY!
I used one long French bread loaf. I also baked it on 375 as I prefer a more well done French Toast than most. There was no sogginess, just sweet goodness. 🙂
Not sure where I went wrong we had it soaking overnight but it came out as SUPER, SUPER SOGGY bread on the bottom and hard bread on top after baking. I had to flip them just to make it edible… even then it was disappointing and visually unappealing… I love breakfast so I was looking forward to this! Suggestions???
Kirsten, which recipe are you referring to?
Did you bake this covered or uncovered?
Uncovered. Recipes typically specify if a cover is needed.