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

• Dark brown sugar (I really like to use dark brown sugar 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.

1. 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.
2. Then add the eggs, 2-3 at a time and whisk them in until all of the eggs are fully combined.

1. Pour in the milk and whisk the egg mixture until it’s even and well blended.
2. 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).

1. Cover the dish tightly with aluminum foil and refrigerate for at least an hour, but up to overnight.
2. 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.
3. 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.

Why Use Brioche Bread?

• Brioche bread is an exceptional choice for baked French toast because of its unique soft texture and rich flavor. The buttery, tender crumb of brioche absorbs the egg mixture beautifully.
• Brioche has a slightly sweet undertone that complements the eggy custard, and adds depth to each bite. Brioche is also a study bread that holds up to the moisture and baking process without ever becoming soggy.
• If you want to use a different type of bread, Challah is the closest substitute to brioche. You could also use French bread, sourdough bread, white sandwich bread, or cinnamon swirl bread—just make sure they are day-old and dried out for the best results.

Recipe Tips & Notes

• Use brioche that’s at least a day old. Dry bread soaks up the custard without getting soggy, which helps the baked French toast hold its shape and bake evenly. Soft or overly fresh bread can become too saturated, leading to a runny or mushy center. If your loaf feels too soft, slice and leave it and leave it out on the counter overnight or give it a quick toast in the oven before assembling the French toast.
• Use a large brioche loaf (about 16 oz). If your loaf is smaller, you’ll need to reduce the custard slightly or increase the bread to avoid a runny texture.
• 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.
• This French toast can be made the night before and baked in the morning. Be sure to cover it tightly in the fridge while it rests.
• 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 French toast rest for 5–10 minutes after baking for easier slicing and serving.

Storage & Reheating Recommendations

This baked French toast is just as delicious reheated as it is right out of the oven, so don’t stress about leftovers. To store leftover French toast, allow it to cool completely before transferring it to an airtight container and placing it in the fridge.

When you’re ready to reheat it, simply pop individual slices in the toaster or warm the whole pan in a preheated 350 degree oven until heated through.