Description
A warm and cozy french toast bake with sourdough bread, eggs, cinnamon, and vanilla the perfect make-ahead brunch for family gatherings.
Ingredients
1 loaf sourdough bread, cubed (about 8 cups)
6 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Butter for greasing
Optional toppings: powdered sugar, maple syrup, fresh berries
Instructions
Cut sourdough bread into 1-inch cubes and lightly toast or leave out overnight to dry.
In a large bowl, whisk together eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until smooth.
Grease a 9×13-inch baking dish with butter and evenly layer in the cubed bread.
Pour the custard over the bread, pressing down gently to ensure all pieces are soaked.
Cover and refrigerate for at least 4 hours or overnight.
Preheat oven to 350°F (175°C).
Remove dish from fridge and let sit at room temperature while oven preheats.
Bake uncovered for 45–50 minutes until golden brown and center is set.
Cool for 10 minutes before serving. Top with syrup, powdered sugar, or berries.
Notes
Use slightly stale sourdough for best absorption. Add-ins like blueberries, chocolate chips, or chopped pecans can be mixed in before baking. For a dairy-free option, use oat milk and coconut cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 18g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 165mg
Keywords: french toast bake with sourdough bread, baked sourdough french toast, overnight brunch casserole, sourdough breakfast bake