Overnight French Toast Bake

You know those recipes that come into your life at exactly the right moment? That’s how I discovered this Overnight French Toast Bake. It was during one particularly chaotic holiday season when my colleague Addie Gundry shared this gem with me. I was hosting family for Christmas, and the thought of cooking breakfast while trying to enjoy the morning’s festivities made me want to hide under my duvet.

The moment I remembered Addie’s make-ahead breakfast solution, I knew it was exactly what I needed. A breakfast that practically makes itself while I sleep? Sign me up. After that first successful holiday morning, this Overnight French Toast Bake became my secret weapon for any gathering that calls for a special breakfast without the morning chaos.

Look, I love cooking from scratch – it’s kind of my thing. But there’s something magical about a recipe that lets you do the heavy lifting the night before, especially when the results are this impressive. The genius of this overnight French toast lies in its ability to transform humble ingredients into something that feels special enough for a celebration but doesn’t require you to miss out on the morning fun.

If you have a Suvie machine (I do – comment with any questions!), you can put it in the Suvie at night and it will keep it refrigerated until your scheduled time you want it cooked. This is my ultimate life hack for sleepover mornings when I don’t want to wake up at the crack of dawn to prepare a big breakfast for a bunch of hungry kiddos!

Overnight French Toast Bake

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There’s nothing better than sitting down to a made-from-scratch breakfast, but it can be hard to find the energy to do anything more than pour yourself a bowl of cereal in the morning. That’s why this breakfast recipe is so wonderful. You do all the prep work the night before and let all of the liquid soak into the challah bread overnight. Then, just pop it in the oven in the morning, and you’re all set!

• Author: Addie Gundry
• Prep Time: 20 minutes
• Chill Time: 12 hours
• Cook Time: 45 minutes
• Total Time: 13 hours 15 minutes
• Yield: Serves 12 1x
• Category: Breakfast

Ingredients

Scale 1x2x3x

• French Toast
  • 1 (12- to 14-ounce) loaf challah
  • 1 (8-ounce) package cream cheese, room temperature
  • 2 tablespoons confectioners’ sugar
  • 1 tablespoon vanilla extract
  • 8 large eggs
  • 2 1/4 cups whole milk
  • 2/3 cup packed light brown sugar
  • 3/4 teaspoon ground cinnamon
• Streusel Topping
  • 1/3 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cold, cut into cubes

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Instructions

1. For the French toast: Coat a 9 x 13-inch baking dish with cooking spray. Slice the bread, then cut into 1-inch cubes. Spread half of the cubes into the baking dish. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream cheese on medium-high speed until completely smooth. Beat in the confectioners’ sugar and ¼ teaspoon vanilla until combined. Drop spoonfuls of the cream cheese mixture evenly on top of the bread. Layer the remaining bread cubes on top of the cream cheese.
2. Whisk the eggs, milk, brown sugar, cinnamon, and remaining vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and refrigerate overnight.
3. Preheat the oven to 350 degrees F. Remove the pan from the refrigerator.
4. For the streusel topping: In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the butter cubes with a pastry blender or 2 forks. Sprinkle the topping over the soaked bread.
5. Bake for 45 to 55 minutes, or until golden brown on top. (Bake it for less time if you prefer it to be softer.) Serve immediately. Cover the leftovers tightly and store in the refrigerator for up to 3 days.

Notes

• The topping can be prepared in advance, covered tightly, and stored in the refrigerator overnight. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 and freeze for up to two months. Thaw overnight in the refrigerator, then bake as directed.

Now, this isn’t your standard French toast. The overnight soak allows each cube of challah to absorb the custard fully, creating an almost bread pudding-like texture that’s crispy on top and deliciously tender inside. The hidden layer of sweetened cream cheese adds unexpected richness that elevates this from “basic breakfast” to “brunch masterpiece.”

The streusel topping? That’s the game-changer. While traditional French toast often relies on maple syrup for sweetness, this crumbly crown brings texture and flavor right into the dish itself.

As for ingredients, challah is the star here, and for good reason. Its rich, eggy nature makes it perfect for soaking up the custard mixture without falling apart. When day-old, it’s even better – those slightly dried-out slices are like tiny sponges waiting to absorb all that flavor.

The cream cheese layer is our secret weapon. When beaten with confectioners’ sugar and vanilla, it creates pockets of creamy goodness throughout the dish. Think of it as cheesecake meets French toast – a combination that’s hard to resist.

The custard mixture is pretty straightforward, but don’t skip the brown sugar. It adds a caramel note that white sugar just can’t match. And that streusel topping? It’s worth getting up for.

I have made this a few times now, so I feel like I’m at a point where I have wisdom to share. The first time I made this Overnight French Toast Bake, I learned a few things. First, don’t skip greasing the pan – trust me on this one. Also, when layering the bread cubes, make sure they’re evenly distributed. Those first few attempts taught me that uneven layers lead to some pieces being too dry while others are overly soggy.

The cream cheese portion was tricky at first. The key is having it properly softened – not melted, not cold, but truly room temperature. This makes it much easier to create those perfect little pockets of creamy goodness throughout the dish.

When done right, each bite offers multiple textures – crispy top, tender middle, and those gorgeous pockets of cream cheese. It’s richer than regular French toast but not overwhelmingly sweet. The streusel topping adds a wonderful buttery crunch that eliminates the need for syrup (though I won’t judge if you add some).

Over time, I’ve played with the recipe a bit. Sometimes I’ll add sliced apples between the layers, or swap in brioche for the challah. During berry season, a handful of fresh blueberries or raspberries scattered throughout adds beautiful color and bursts of tartness. Here are a few more pointers:

• Use day-old bread – fresh bread won’t absorb the custard as well
• Let the casserole sit at room temperature for about 30 minutes before baking
• Don’t skip the plastic wrap – it needs to be airtight while soaking
• Watch the edges during baking – if they start to brown too quickly, tent with foil
• Let it rest for at least 5-10 minutes after baking to set up properly

Whether you’re hosting holiday guests or just want to make your weekend morning special without the work, this Overnight French Toast Bake delivers. It’s become my go-to for those occasions when I want to impress without the stress.

Give this Overnight French Toast Bake a try, and let me know in the comments how it turns out in your kitchen. I’d love to hear about your variations and morning success stories!