This French Toast Bake is a game-changer for breakfast lovers, combining the cozy comfort of classic French toast with the ease of a casserole.
In just 10 minutes of prep, you’ll layer soft, custard-soaked bread with a hint of cinnamon and vanilla, creating a dish that bakes to golden perfection in 30 minutes. The result? A warm, fluffy center with a delightfully crisp top that’s impossible to resist.
Every bite offers a symphony of textures and flavors—creamy, slightly sweet, and perfectly spiced.
Whether it’s a lazy weekend morning or a special brunch, this bake fills your kitchen with an irresistible aroma and delivers a crowd-pleasing dish that’s as effortless as it is delicious.
Ingredients for French Toast Bake
- 3 eggs
- ¾ cup almond milk (or any milk of your choice)
- 1 tablespoon brown sugar
- 1 heaping teaspoon cinnamon
- Pinch of sea salt
- 10 to 12 slices challah bread (1-inch thick, cut on a slight diagonal, about 1 loaf)
- Non-stick spray or olive oil (for greasing the baking dish)
- For the topping:
- 3 tablespoons brown sugar
- ¼ heaping teaspoon cinnamon
- For serving:
- ¼ cup sliced almonds (toasted)
- ¼ cup pomegranate arils (or your favorite fruit)
- Maple syrup (optional)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13 baking dish with nonstick spray or olive oil.
- In a medium bowl, whisk together the eggs, almond milk, 1 tablespoon brown sugar, 1 teaspoon cinnamon, and a pinch of sea salt until well combined.
- In a small bowl, mix together 3 tablespoons brown sugar and ¼ teaspoon cinnamon for the topping.
- Dip each slice of challah bread into the egg mixture, ensuring both sides are coated. Arrange the slices in the prepared baking dish, slightly overlapping and tilted. Alternate the slices if one side of the loaf is higher to ensure even baking and browning.
- Sprinkle the brown sugar/cinnamon mixture evenly over the bread slices.
- Bake for 30 minutes, or until the eggs are set and the top is golden brown and crisp.
- Remove from the oven and let cool slightly. Top with toasted almonds and pomegranate arils (or your preferred fruit).
- Serve warm with maple syrup, if desired. Enjoy!
Sweet & Savory Topping Ideas
Elevate your French Toast Bake with creative toppings! For a sweet twist, try fresh berries, a drizzle of honey, or a dollop of whipped cream.
If you’re feeling adventurous, add a sprinkle of shredded coconut or a handful of chocolate chips. For a savory option, pair it with crispy bacon or a side of scrambled eggs for a hearty breakfast.
Perfect Pairings for Serving
This dish shines when served with a side of warm maple syrup or a dusting of powdered sugar. For a refreshing contrast, add a side of Greek yogurt or a fruit salad. If you’re hosting brunch, pair it with a mimosa or a cup of freshly brewed coffee for a complete experience.
Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop individual portions in the microwave for 30-60 seconds or warm them in the oven at 300°F for 10 minutes. For a crispy top, use the broiler for the last minute—just keep an eye on it!
Time-Saving Hacks
Prep the night before! Assemble the dish, cover it tightly, and refrigerate overnight. In the morning, just add the topping and bake.
You can also toast the almonds ahead of time and store them in a sealed container for quick use. This makes breakfast a breeze!
Recipe Variations to Try
Switch up the bread! Try brioche, sourdough, or even gluten-free bread for a different texture. For a dairy-free version, use coconut milk instead of almond milk. Add a splash of vanilla extract or orange zest to the egg mixture for extra flavor. The possibilities are endless!
French Toast Bake
Ingredients
- 3 eggs
- 3/4 cup almond milk, or any milk
- 1 tablespoon brown sugar
- 1 heaping teaspoon cinnamon
- Pinch of sea salt
- 10 to 12 1-inch slices challah bread, about 1 loaf, cut on a slight diagonal
- Non-stick spray or olive oil
For the topping:
- 3 tablespoons brown sugar
- 1/4 heaping teaspoon cinnamon
For serving:
- 1/4 cup sliced almonds, toasted
- 1/4 cup pomegranate arils, or desired fruit
- Maple syrup, optional
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13 baking dish with nonstick spray or olive oil.
- In a medium bowl, whisk together the eggs, almond milk, 1 tablespoon brown sugar, 1 teaspoon of cinnamon, and sea salt.
- In a small bowl, stir together the 3 tablespoons of brown sugar and ¼ teaspoon of cinnamon.
- Dip each slice of bread into the egg mixture and overlap them, slightly tilted, in the baking dish. If one side of your loaf is higher than the other, alternate the slices as you place them in the dish so the tops are vertically equal. This will help them bake and brown more evenly.
- Sprinkle with the brown sugar/cinnamon mixture and bake for 30 minutes or until the eggs are set and the top is golden brown and crisp.
- Top with the toasted almonds and fruit and serve with maple syrup, if desired.