Baked French Toast With Brown Sugar Streusel Topping

Baked French Toast
Baked French Toast. Diana Rattray
  • 50 mins
  • Prep: 15 mins,
  • Cook: 35 mins
  • Yield: Serves 8 to 10
Ratings (9)

Baked French toast is so easy to prepare the night before, and you've never had moister, fluffier results!  This French toast could be served as a dessert bread pudding as well.

Serve with your favorite syrup and orange wedges or other fresh fruit.

What You'll Need

  • 1 loaf French bread (about 1 pound)
  • 8 large eggs
  • 3 1/2 cups milk (whole)
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • For the Streusel Topping:
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 4 tablespoons butter (softened)
  • Optional: 1/2 cup pecans (chopped)

How to Make It

1. Grease a 9 x 13-inch baking pan.

2. Slice bread into 1-inch slices, about 18 to 20 slices. Arrange bread slices in the baking pan, arranging a second layer overlapping the first.

3. Whisk together the eggs with milk, 1/4 cup brown sugar, vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt. Feel free to use a blender for the milk mixture.

4. Pour the milk mixture over the bread, pressing the bread down lightly all over to be sure it will soak up the milk mixture.

Cover the pan with foil or plastic wrap and refrigerate overnight.

5. Preheat oven to 350°.

6. In a bowl, combine 1/2 cup brown sugar with the flour, 1/2 teaspoon cinnamon, pinch salt, and 4 tablespoons butter. Blend well. Add pecans, if using. Sprinkle over the soaked bread and bake for about 25 to 35 minutes, until nicely browned.

More French Toast
Basic French Toast Recipe
Overnight French Toast
Favorite French Toast
Blueberry French Toast
French Toast Sticks

Nutritional Guidelines (per serving)
Calories 395
Total Fat 16 g
Saturated Fat 6 g
Unsaturated Fat 6 g
Cholesterol 111 mg
Sodium 520 mg
Carbohydrates 51 g
Dietary Fiber 3 g
Protein 12 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)