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Baked French Toast Feeds the Crowd

Forget standing at the stove flipping individual pieces of French toast while everyone else eats! This baked version comes together in one pan and can be prepped entirely the night before. The cinnamon-sugar topping gets all crispy and caramelized while it bakes—it's basically breakfast heaven tha
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 loaf challah or brioche bread 16 ounces, cut into 1-inch thick slices
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter melted
  • 1/3 cup brown sugar
  • Maple syrup for serving

Method
 

  1. Grease a 9x13-inch baking dish and arrange bread slices in overlapping layers.
  2. In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla, cinnamon, and nutmeg until smooth.
  3. Pour the egg mixture evenly over the bread, making sure to soak all pieces. Press down gently with a spatula.
  4. Cover tightly with plastic wrap and refrigerate overnight (or at least 4 hours).
  5. In the morning, preheat oven to 350°F. Remove plastic wrap from the baking dish.
  6. In a small bowl, mix melted butter with brown sugar and drizzle evenly over the top of the French toast.
  7. Bake uncovered for 40-45 minutes until golden brown and puffed. The center should be set and not jiggly. Let cool for 5 minutes, then slice and serve with warm maple syrup.