Why You’ll Love This French Toast

This baked French toast is everything you love about a classic breakfast—soft, custardy brioche with golden, toasty edges and just the right amount of sweetness.

It’s easy to prep ahead, perfect for feeding a crowd, and comes out of the oven warm and ready to serve with a sprinkle of cinnamon and a drizzle of maple syrup. It’s the kind of cozy, no-fuss breakfast that makes mornings feel special.

Ingredient Notes

• I really like to use dark brown sugar int his recipe for extra richness and caramel-like flavor, but either light or dark sugar will work great.
• Store-bought brioche bread is perfect (you can find it in the bakery, but make sure it’s day-old or leave it out overnight to dry out a bit—see recipe tips below).
• You can use any kind of milk (even dairy-free will work).

Step-By-Step Instructions

1. Arrange a rack in the middle of the oven and preheat to 350°F. Cut the brioche slices in half diagonally to make triangles and spread them out in a single layer on a baking sheet. Toast until dry and very lightly golden-brown, about 10 minutes. Set aside to cool slightly.
2. Then arrange the toasted bread slices snugly in a casserole dish. You can also use cubes of bread, if you prefer—I like to cut the slices diagonally because it looks a little bit fancy and so pretty when it comes out of the oven, but either method will work great.
3. Next, melt the butter in the microwave and let cool slightly. Then add the brown sugar, vanilla extract, and sea salt stir until the brown sugar has dissolved and the mixture is smooth.
4. Then add the eggs, 2-3 at a time and whisk them in until all of the eggs are fully combined.
5. Pour in the milk and whisk the egg mixture until it’s even and well blended.
6. Finally, pour the egg mixture over the brioche slices, making sure each piece is thoroughly coated. Use a turkey baster to get any dry spots you missed (hey, what can I say, it happens).
7. Cover the dish tightly with aluminum foil and refrigerate for at least an hour, but up to overnight.
8. When you’re ready to bake the French toast, preheat your oven to 350 degrees Fahrenheit and bake the French toast covered for 20 minutes. Then uncover it for the last 20 minutes and bake until puffy and golden brown on top.
9. After baking, remove the French toast from the oven and let it sit for a few minutes. Then sprinkle powdered sugar and cinnamon over the top and serve with warm maple syrup on the side.

Recipe Tips & Notes

• Slightly stale bread is best. You can let the brioche sit out for a few hours (or overnight) so it can soak up the custard without getting soggy.
• Cut evenly sized pieces. This helps everything bake evenly and ensures every bite has the same soft texture.
• If you’re concerned about a runny texture, you can whisk 1 tablespoon of all-purpose flour or cornstarch into the custard before pouring it over the toast for added stability (not required).
• Let the bread sit in the custard for at least 10–15 minutes (or longer if you have time) so it fully absorbs the mixture.
• Lightly press the bread down into the custard to make sure all the pieces are coated and soaking.
• Watch the center. The middle should be set but still soft—overbaking can make it dry. If the center still looks wet after 40 minutes, cover lightly with foil and bake an additional 10–15 minutes until the custard is fully set.
• Make it ahead. Assemble the night before, cover, and refrigerate. Let it sit at room temp for about 20 minutes before baking.
• Give it 5–10 minutes to set before serving so it slices cleanly and holds together better.

Storage & Reheating

Cover or transfer baked French toast to an airtight container and refrigerate for up to 3–4 days. Reheat in the oven at 325°F until warmed through (best for keeping the texture), or microwave individual portions in short intervals. Add a splash of milk if it seems a little dry.

Freeze in portions in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best results.