Description
This French Toast Bake With Sourdough Bread is rich, cozy, and perfect for overnight brunches or holiday mornings. The tangy sourdough soaks up a sweet vanilla custard, while a buttery cinnamon topping bakes into a golden finish.
Ingredients
1 (24-ounce) loaf sourdough bread, or brioche, challah, or French bread
8 large eggs
2 cups milk
1/2 cup heavy cream
1 tablespoon vanilla extract
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
Instructions
1. Cut bread into 1-inch cubes and scatter evenly in a greased 9-x-13-inch baking dish.
2. In a medium bowl, mix eggs, milk, heavy cream, vanilla, and sugar together, then pour evenly over bread.
3. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
4. To make the topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly. Place the topping in a small resealable plastic bag and refrigerate overnight as well.
5. When ready to bake, preheat the oven to 350 degrees F.
6. Unwrap the baking dish and sprinkle the topping evenly over the bread.
7. Bake, uncovered, for 45-60 minutes, depending on how soft you like it.
Notes
Use slightly stale sourdough for the best texture.
Chill overnight for deeper flavor and easier morning prep.
Bake longer for firmer slices or less time for a softer center.
Serve with maple syrup, powdered sugar, or fresh berries.
- Prep Time: PT20M
- Cook Time: PT55M
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 24g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 155mg