If you’ve tried my Caramel Apple Baked French Toast, you already know how simple baked French toast is to throw together. This recipe for The Best Easy Baked French Toast is very similar. It’s absolutely delicious and perfect for a holiday breakfast or a special brunch.
I actually make The Best Easy Baked French Toast often to go with scrambled eggs or my Crustless Quiche Casserole when we have breakfast for dinner. The casserole has incredible flavor. It’s so good and you really don’t need syrup, but we usually add a drizzle of maple syrup or buttermilk syrup that we love.
I have used all different types of bread in this recipe and had great success with all of them. I’ve used whole wheat, bakery French bread, Homemade French Bread, and leftover Lunch Lady Cafeteria Dinner Rolls that had started to go stale. Stale bread is perfect for this recipe.
More Yummy Breakfast Ideas
- German Pancakes
- Down Home Biscuits and Gravy
- The Best Baked Oatmeal
- Homemade Whole Wheat Waffles
- Copycat Diner Style Pancakes
- Overnight Apple Pie Oats
step-by-step pictures on how to make the best easy baked french toast

Frequently Asked Questions about making The Best Easy Baked French Toast
can I make the Best easy baked french toast the night before I bake it?
Yes, you technically can. Cover it and place it in the fridge. However, this recipe is actually one that you can cook right after mixing. It doesn’t need to set. You can have the bread cut and prepped and the crumb topping mixed together the night before, making it really quick to assemble in the morning.
what type of bread is best to use?
I’ve had success with many different types, but I will say, stale French bread is my favorite.
can I make this in single-sized portions like ramekins?
Yes. If you choose to make it this way, mix the bread and egg mixture in a large bowl. Then, equally distribute it in the ramekins. At that point, sprinkle the crumb topping on each. Place them on a baking sheet and put them in the oven. The cooking time will be very similar. Watch them starting around 45 minutes so they don’t overcook.
can I use an egg substitute in place of the eggs?
I have never personally used an egg substitute. If you have baked using an egg substitute in other recipes with success, this recipe should turn out fine too.
will this recipe work with gluten-free bread?
Yes, it definitely will. Make sure to use gluten-free flour in place of the all-purpose flour in the crumble topping.
can I make this ahead of time and freeze it to use later?
Yes. It needs to be baked and completely cooled first. It can be frozen in an airtight container for 2-3 months. When ready to use, allow to thaw and then warm it. Another option is freezing individual portions to pull out when needed.
how should I store the leftovers?
Tightly covered in the fridge. They will stay good this way for 4-6 days.
Baker’s tools:
- 1 loaf bread, cut or ripped into 1-inch pieces
- 8 eggs
- 2½ cups milk
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tbsp vanilla
- FOR TOPPING
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup cold butter
- Preheat oven to 350 degrees.
- Grease a 9x13 pan and put the bread pieces in the pan.
- In a medium-sized bowl, whisk together the eggs, milk, granulated sugar, brown sugar, and vanilla.
- Pour mixture over the bread pieces. Using your hand or a fork, toss until bread is evenly covered with the egg mixture.
- For the topping, in a small bowl mix together the flour, brown sugar, cinnamon, and salt. Cut the butter in with a fork, a pastry cutter or your hand. Mix until crumbly and all combined.
- Sprinkle crumb mixture evenly all over the top of the bread.
- Bake at 350 degrees for 45-60 minutes. (For softer French toast, bake 45 minutes. For a firmer and crispier edge, bake for at least 60 minutes, maybe even a little more.)
- Serve warm with a favorite syrup or a dusting of powdered sugar.
We’re having this for dinner tonight and my kids are all really looking forward to it! I just prepared the bread and will let the egg mixture soak while we’re at church and until it’s time to bake. Such an easy dinner! Thanks for the recipe Maria!
One of my favorites! Yum! Hope you love it!
We ate it with whipped cream and sliced strawberries and everyone loved it! My kids called it cake. Haha. This might become one of our special occasion breakfasts.
Yum! That sounds amazing!
The first time I made it, I halved the recipe using some leftover dinner rolls and baked in a 9*9 square pan. In addition to the vanilla, I added both cake batter and maple extract and a sprinkle of cinnamon. Didn’t need any syrup or powdered sugar thanks to the streusel topping.
Making the full-sized version tonight for my church’s New Year’s breakfast.
Yum! That sounds delicious Janae!!!
I made it with two very stale, hard baguettes and baked it for 60 minutes. It turned out so good that I didn’t even need to put syrup on it. My kids’ loved it!
I did that once too with two SUPER stale baguettes and it was my favorite! I think its worth buying them and letting them go stale on purpose. 🙂
This is our Valentine’s Day meal tonight, something sweet and honestly wonderfully easy and delicious! Paired with some breakfast meats and fruit and dinner is served!
Yum! What a great V-day Dinner! We love this recipe too!