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.
- 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.
Reader Favorites You'll Love, too!