I make this overnight French toast bake whenever I want a hands-off breakfast that feeds a crowd with minimal fuss. It’s cubes of slightly stale sourdough soaked in a vanilla-cinnamon custard overnight, baked until the top is golden and the interior stays a little custardy. It’s the kind of dish you can prep the night before for a relaxed brunch or a busy morning when you still want something warm and homemade. If you enjoy cinnamon-forward baked breakfasts, this recipe pairs nicely with the flavors in cinnamon roll French toast bites for a sweeter, snackable variation.
Why you’ll love this dish
This recipe is forgiving, economical, and impressive. Using day-old sourdough means you stretch your loaf and get better texture because slightly stale bread soaks up the custard without turning to mush. It needs just a few pantry staples and almost all of the work happens the night before, which makes mornings calmer.
"Family-friendly, perfectly custardy in the middle, and golden on top. The overnight soak is pure magic."
This bake is perfect for weekend brunches, holiday mornings where you want one dish to feed many, or for meal-prepping breakfasts when you want something hearty and satisfying.
Step-by-step overview
The process is straightforward. Cube the bread, whisk together a simple egg-milk-sugar-cinnamon custard, pour it over the bread and press so it soaks evenly, then refrigerate overnight. In the morning, top with a little extra cinnamon and butter, bake until set, rest briefly, and serve with pure maple syrup.
What you’ll need
- 1 loaf sourdough bread (stale or a day old)
- 6 large eggs
- 2 cups milk (whole milk gives the richest custard; 2% works fine)
- 2 teaspoons ground cinnamon, divided (use 1 tsp in custard, 1 tsp for the top)
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons butter, cut into small pieces
- Pure maple syrup for serving
Ingredient notes and substitutions: Use day-old or slightly stale bread for best texture. For a dairy-free version, substitute unsweetened almond or oat milk and use a dairy-free butter alternative. If you want a richer custard, swap half the milk for cream.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Cut the sourdough into roughly 1-inch cubes. Spread the cubes evenly in the prepared dish.
- In a medium bowl, whisk together the eggs, milk, 1 teaspoon cinnamon, granulated sugar, and vanilla until smooth.
- Pour the custard evenly over the bread. Press the bread lightly with the back of a spatula so the cubes begin to absorb the liquid.
- Cover the dish with plastic wrap or a lid and refrigerate overnight so the custard fully soaks into the bread.
- The next morning, remove the cover and sprinkle the top with the remaining teaspoon of cinnamon and a little extra sugar if you like a sweet crust. Dot the top with the small pieces of butter.
- Bake for 30 to 40 minutes until the top is golden and the center is set but still slightly custardy. A toothpick inserted in the center should come out mostly clean.
- Let the casserole rest for 5 minutes, then cut into squares and serve warm with pure maple syrup.
Best ways to enjoy it
Serve squares hot from the oven with a generous drizzle of pure maple syrup. For texture contrast, add a side of toasted nuts, a bowl of fresh berries, or a simple fruit compote. For a brunch spread, pair it with scrambled eggs or a green salad for balance. To make it look extra special for guests, dust with powdered sugar and add a few sliced strawberries on top just before serving.
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 3 to 4 days. To reheat, place individual portions on a baking sheet and warm in a 325°F oven for 8 to 12 minutes until heated through, or microwave a single serving for 45 to 60 seconds. To freeze, wrap cooled squares tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating. Always refrigerate within 2 hours of baking to prevent bacterial growth.
Pro chef tips
- Use day-old bread rather than fresh for the best texture; fresh bread can collapse and turn soggy.
- Cut cubes roughly the same size so they absorb the custard evenly.
- Press the bread gently after pouring the custard to remove air pockets and ensure even soaking.
- If your center is still too wet after the max bake time, cover the top loosely with foil and bake for an additional 5 to 10 minutes.
- Let the bake rest for a few minutes before cutting; this helps the custard finish setting and prevents a gooey mess.
- For a crisper top, sprinkle a little coarse sugar on before baking.
Incorporate a similar cinnamon-sweet profile into portable treats by trying the crowd-pleasing cinnamon roll French toast bites when you want single-serve options that travel well.
Creative twists
- Berry and almond: Fold fresh raspberries or blueberries into the bread before soaking and sprinkle sliced almonds on top.
- Apple-cinnamon: Toss thin apple slices in a little lemon juice and brown sugar, layer them between bread cubes for an apple-pie vibe.
- Chocolate chip: Add a half cup of mini chocolate chips to the custard for a sweeter treat.
- Pumpkin spice: Swap 1/4 cup of the milk for pumpkin puree and add 1/2 teaspoon pumpkin pie spice for a seasonal spin.
- Lower sugar: Reduce granulated sugar to 2 tablespoons and serve with fruit to keep sweetness balanced.
Common questions
Can I use a different bread?
Yes. Country loaves, challah, brioche, or a sturdy sandwich loaf work well. The key is slightly stale bread that soaks up custard without disintegrating.
How long should it soak overnight?
A minimum of 6 hours is ideal; overnight (8 to 12 hours) gives the best texture and flavor penetration.
Can I prepare and bake the same day?
You can. Allow at least 30 to 45 minutes for the bread to absorb the custard before baking, but expect a firmer, less custardy center compared with an overnight soak.
Is it safe to refrigerate overnight with raw eggs?
Yes. When properly refrigerated at 40°F or below, the custard-soaked casserole is safe to hold overnight. Bake it to an internal temperature of 160°F to ensure the eggs are fully cooked.
Can I freeze the baked casserole?
You can freeze cooled, baked portions for up to two months. Thaw overnight in the refrigerator and reheat gently in the oven for best texture.
Overnight French Toast Bake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Cut the sourdough into roughly 1-inch cubes. Spread the cubes evenly in the prepared dish.
- In a medium bowl, whisk together the eggs, milk, 1 teaspoon cinnamon, granulated sugar, and vanilla until smooth.
- Pour the custard evenly over the bread. Press the bread lightly with the back of a spatula so the cubes begin to absorb the liquid.
- Cover the dish with plastic wrap or a lid and refrigerate overnight so the custard fully soaks into the bread.
- The next morning, remove the cover and sprinkle the top with the remaining teaspoon of cinnamon and a little extra sugar if you like a sweet crust. Dot the top with small pieces of butter.
- Bake for 30 to 40 minutes until the top is golden and the center is set but still slightly custardy.
- Let the casserole rest for 5 minutes, then cut into squares and serve warm with pure maple syrup.
