Cinnamon French Toast Bake
Cubed brioche is soaked overnight in a rich cinnamon-vanilla custard, then baked into a golden, custardy casserole with a crackly cinnamon-sugar streusel top. A make-ahead brunch centerpiece that needs no flipping or babysitting at the stove.
By YumYum Editorial · Breakfast & Brunch
Prep: 20 min · Cook: 50 min · Total: 70 min · Serves 8
Ingredients
- 1 loaf (about 1 pound) day-old brioche or challah, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 6 tablespoons cold unsalted butter, cubed
- to taste Maple syrup, for serving
- to taste Powdered sugar, for dusting
Instructions
- Grease a 9x13-inch baking dish and spread the bread cubes evenly across it.
- Whisk together the eggs, milk, cream, granulated sugar, vanilla, 1 teaspoon of the cinnamon, and salt in a large bowl.
- Pour the custard evenly over the bread cubes, pressing down gently so every piece is soaked.
- Cover tightly and refrigerate for at least 4 hours, or overnight, so the bread fully absorbs the custard.
- When ready to bake, preheat the oven to 350°F and let the dish sit at room temperature for 20 minutes.
- Combine the flour, brown sugar, remaining teaspoon of cinnamon, and cold butter with your fingers until it forms coarse, pea-sized crumbs.
- Scatter the streusel evenly over the soaked bread.
- Bake uncovered for 45-50 minutes, until puffed, golden, and set in the center with no visible liquid custard.
- Let rest for 10 minutes, then dust with powdered sugar and serve warm with maple syrup.