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Christmas Morning Baked French Toast

Christmas morning baked French toast is a make-ahead casserole with challah cubes soaked in a cinnamon-vanilla custard. A buttery brown sugar crumb topping bakes until golden while the center sets to 160°F.
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Prep Time 30 minutes
Cook Time 1 hour 23 minutes
Chilling and resting 8 hours 10 minutes
Total Time 10 hours 3 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 595
Ingredients Equipment Method Notes

Ingredients
  

Assemble the French toast
  • 1 loaf (16 oz) challah cut into 1-inch cubes
  • 1 tbsp neutral oil for greasing
  • 8 eggs large
  • 2 cups whole milk
  • 1 cup heavy cream
  • 0.33 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
Make the topping
  • 0.5 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 4 tbsp unsalted butter cold, cut into small pieces

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish

Method
 

Assemble the French toast
  1. Heat the oven to 300°F.
  2. Spread the bread cubes on a rimmed baking sheet and bake for 25 to 30 minutes, stirring once, until dry to the touch but not browned.
  3. Grease a 9x13-inch baking dish with the neutral oil and arrange the dried bread cubes evenly in it.
  4. In a large bowl, whisk together the eggs, milk, cream, granulated sugar, vanilla, cinnamon, and salt until well combined.
  5. Pour the egg mixture evenly over the bread and gently press the cubes down to help them soak it up.
  6. Cover the dish and refrigerate for at least 8 hours or overnight.
Make the topping
  1. Stir together the flour, brown sugar, and cinnamon in a medium bowl.
  2. Cut in the cold butter with a pastry cutter or your fingertips until the mixture forms coarse crumbs.
  3. Cover and refrigerate the topping.
Bake
  1. Set the baking dish on the counter for 30 minutes while the oven heats to 350°F.
  2. Scatter the chilled topping evenly over the casserole.
  3. Bake uncovered for 50 to 60 minutes, tenting loosely with foil if the topping browns too quickly, until the center reaches 160°F and the custard is set.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, dry the bread until it is dry to the touch but not browned. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use unsweetened plant milk, dairy-free cream, and dairy-free butter.