Christmas Morning Baked French Toast

When the tray comes out of the oven, the challah cubes should feel dry at the edges, not toasted or golden. That small distinction gives the custard somewhere to go…

By Willow • November 9, 2026 • Reading time: 9 min

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When the tray comes out of the oven, the challah cubes should feel dry at the edges, not toasted or golden. That small distinction gives the custard somewhere to go instead of leaving you with a soft top and a soggy layer underneath. I learned to watch the bread more closely than the clock, and it’s what makes this Christmas Morning Baked French Toast bake up tender in the middle with a crisp cinnamon-brown sugar topping.

The overnight soak makes this a calm breakfast to serve: all the arranging, whisking, and topping prep happens ahead, then the casserole goes into the oven in the morning. I keep the custard simple with whole milk, cream, eggs, and vanilla, so the challah stays at the center of every bite. Once the top is golden and the middle is set, a short rest makes it easier to serve neat portions of soft, richly soaked bread and buttery crumbs.

Christmas Morning Baked French Toast golden cinnamon crumble

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Kitchen Note

I keep the butter pieces cold when I make the topping, and stop cutting them in once the mixture looks like coarse crumbs. If you work it until it feels like a paste, you’ll lose those little crisp pockets across the top.

Save this Christmas Morning Baked French Toast for a make-ahead breakfast with custardy challah and a crisp cinnamon crumble.

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Why This Casserole Needs Dry Bread Before It Meets the Custard

Fresh challah is soft and springy, which is lovely for eating as-is but not ideal for a casserole that will sit in custard overnight. It absorbs liquid quickly, and when it starts out moist, the center can turn dense before the top has a chance to brown. Drying the cubes first gives them room to take in the egg mixture without collapsing into a uniform pudding.

Think dry to the touch, not crisp like a crouton. The cubes should still have some give when you press one, and they shouldn’t show toasted color. Spreading them on a rimmed baking sheet and stirring once helps them dry evenly. This is also why I don’t skip the soak: the bread needs time to take up the custard throughout, not just on the surface. With dry cubes and a long, cold soak, the finished casserole has a soft, cohesive center while the topping brings the contrast.

Why Challah, Cream, and Cold Butter Each Matter Here

Christmas Morning Baked French Toast custardy challah topping

Challah — Its enriched, tender crumb soaks up custard while holding its shape. Choose a loaf that feels fresh but sturdy; a 16-ounce brioche loaf works in its place, though the result will be a little richer and softer. Cut the cubes evenly so they dry and soak at a similar rate.
Eggs, whole milk, and heavy cream — Eggs set the custard, while milk and cream bring enough liquid and richness to coat the bread. Whole milk keeps the mixture from becoming too heavy; heavy cream gives the baked center a fuller texture. For a lighter version, the cream can be replaced with the same amount of whole milk, with a less rich result.
Granulated sugar and vanilla — The sugar lightly sweetens the custard without competing with the brown sugar topping. Vanilla rounds out the egg-and-dairy mixture; a good everyday extract is plenty here, so there’s no need to reach for an expensive bottle.
Cinnamon and brown sugar — Cinnamon seasons both the custard and the crumb topping, so the spice carries through each layer. Packed light brown sugar gives the topping its familiar soft, caramel-like sweetness; it’s worth packing it firmly so the amount is consistent.
All-purpose flour and unsalted butter — Flour gives the topping structure, and unsalted butter lets you control the seasoning with the salt in the custard. Cold butter matters more than brand here; cut it into small pieces before working it into the dry ingredients.
Neutral oil — A thin coating helps the casserole release from the baking dish. Use an oil with a mild flavor so it doesn’t compete with the vanilla and cinnamon.

The Overnight Soak and the Oven Finish

Drying the Challah Without Toasting It

Heat the oven to 300°F and spread the bread cubes across a rimmed baking sheet. Bake them for 25 to 30 minutes, stirring once, until they feel dry to the touch but haven’t browned. If some cubes are already turning golden, they’re moving from dried to toasted, which can make them firmer than you want in the casserole. Let the cubes stay pale and absorbent.

Filling the Dish and Giving the Custard Time

Grease a 9×13-inch baking dish with the neutral oil, then arrange the dried bread evenly in it. Whisk the eggs, whole milk, heavy cream, granulated sugar, vanilla, cinnamon, and salt in a large bowl until well combined. Pour the mixture over the bread, distributing it across the dish, and gently press the cubes down to help them soak. Cover and refrigerate for at least 8 hours or overnight; don’t crush the bread as you press.

Making the Crumb Topping Ahead

Stir together the flour, brown sugar, and cinnamon in a medium bowl. Cut in the cold butter with a pastry cutter or your fingertips until coarse crumbs form, then cover and refrigerate the topping. A few larger butter flecks are fine; an evenly sandy mixture is also ready to use. Keeping the topping separate from the custard-soaked bread preserves its crumbly texture for baking.

Baking Until the Center Sets

Set the baking dish on the counter for 30 minutes while the oven heats to 350°F. Scatter the chilled topping evenly over the casserole, then bake uncovered for 50 to 60 minutes. If the topping browns too quickly, tent the dish loosely with foil while the center finishes baking. Check that the center reaches 160°F and the custard is set, then rest the casserole for 10 minutes before serving.

How to Make This Challah Casserole Lighter, Dairy-Free, or Less Sweet

Use a lighter custard

Replace the cup of heavy cream with an additional cup of whole milk. The casserole still sets, but the custard will be less rich and a little less silky.

Make it dairy-free

Replace the whole milk with unsweetened oat milk and the heavy cream with full-fat canned coconut milk, using the same amounts. The coconut brings a faint flavor of its own, and the casserole still contains eggs, so this adaptation is dairy-free but not vegan.

Dial back the sweetness

Leave the granulated sugar out of the custard and keep the brown sugar topping. You’ll still get a sweet, crisp layer on top, while the custard tastes more eggy and less sweet.

Storage and Reheating

Refrigerator: Store covered leftovers for 3 to 4 days. The topping softens as it sits.
Freezer: Freeze baked portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm individual portions in the microwave or reheat a covered dish in a 325°F oven until the center reaches 165°F. Uncovered reheating can dry the bread before the middle is hot.

Questions That Come Up Before the Morning Bake

Can I use a 9×13-inch glass baking dish?+

Yes. A glass dish works at the same oven temperature; keep an eye on the top as it bakes and use the center temperature and set custard to judge doneness rather than relying on color alone.

Can I use salted butter in the crumb topping?+

Yes, use the same amount. The topping will taste a little saltier, but the salt in the butter doesn’t replace the kosher salt mixed into the custard.

Can I use dark brown sugar instead of light brown sugar?+

Yes, swap it in at the same amount. Dark brown sugar has a stronger molasses taste, so the topping will be deeper in flavor and a touch less delicate.

Can I leave the vanilla out?+

Yes. The casserole will still set properly, but the custard will have less of the warm, rounded aroma vanilla brings. Keep the rest of the custard ingredients unchanged.