Wake up to the irresistible aroma of this overnight baked French toast. It’s the ultimate make-ahead breakfast for lazy weekends or hosting brunch guests. Thick slices of French bread soak overnight in a rich vanilla-egg custard, absorbing every drop of flavor. The base is a sweet, spiced medley of fresh strawberries and ripe bananas, creating a juicy contrast to the tender, cake-like bread topping. Baked until golden and bubbling, it offers the best of both worlds: the comforting texture of French toast and the fruity warmth of a fruit crisp. Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for a truly indulgent morning treat that feels like a hug in a dish.
Baked French Toast (Overnight)
Description
Wake up to the irresistible aroma of this overnight baked French toast. It’s the ultimate make-ahead breakfast for lazy weekends or hosting brunch guests. Thick slices of French bread soak overnight in a rich vanilla-egg custard, absorbing every drop of flavor. The base is a sweet, spiced medley of fresh strawberries and ripe bananas, creating a juicy contrast to the tender, cake-like bread topping. Baked until golden and bubbling, it offers the best of both worlds: the comforting texture of French toast and the fruity warmth of a fruit crisp. Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for a truly indulgent morning treat that feels like a hug in a dish.Ingredients
Directions
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Whisk together the 6 eggs, 3/4 cup milk, 1/4 teaspoon baking powder, and 1 tablespoon vanilla in a shallow dish until well combined.
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Place the eight slices of French bread in a single layer in a baking dish or large plate. Pour the egg mixture evenly over the bread, ensuring each slice is fully submerged or thoroughly soaked. Cover and refrigerate overnight to allow the bread to absorb the custard.
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The next morning, preheat your oven to 400°F (200°C). (Note: Original recipe says 450°F, but 400°F is safer for fruit bases to prevent burning while cooking through; if using 450°F, monitor closely).
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In a separate bowl, combine the 3/4 cup sugar and 1 tablespoon apple pie spice.
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In a glass casserole dish, spread the frozen strawberries and sliced bananas evenly across the bottom.
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Sprinkle half of the sugar-spice mixture over the fruit.
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Remove the soaked bread slices from the refrigerator. Place them on top of the fruit layer, overlapping slightly if necessary to cover the surface.
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Sprinkle the remaining sugar-spice mixture and additional cinnamon-sugar over the top of the bread.
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Bake in the preheated oven for 25-35 minutes, or until the top is golden brown, the custard is set, and the fruit is bubbling. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
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Allow to cool for 10 minutes before serving. Serve warm with whipped cream or powdered sugar.
Note
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat individual portions in the microwave or oven until warm.
Substitutions: You can use fresh strawberries instead of frozen. If using fresh, consider reducing the baking time slightly as they release less water initially. Brioche or challah bread can also be used for a richer flavor.
Variations: Add a layer of caramel sauce between the bread and fruit for a salted caramel twist. Or, swap the apple pie spice for pumpkin pie spice in the fall.
Tips: For extra crispiness, let the baked French toast sit for a few minutes after removing from the oven to allow the custard to set further. Ensure the bread is stale or day-old for best absorption.
