Overnight French Toast Bake with Cinnamon

Experience a comforting French toast bake that turns brioche into a custard‑soaked loaf, perfect for a leisurely breakfast or brunch.

This overnight French toast bake turns simple brioche into a luscious, custard‑laden loaf that rises beautifully in the oven. The mixture of eggs, milk, cream, vanilla and cinnamon creates a fragrant, slightly spicy glaze that permeates every cube. Served warm with fresh berries and a drizzle of maple syrup, it offers a delightful contrast of sweet and savoury flavours. The overnight soak allows the bread to absorb the custard fully, ensuring a moist interior throughout. Perfect for a relaxed weekend breakfast or a special brunch gathering.

Ingredients

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200 g (7 oz) brioche, cubed
6 eggs, lightly beaten
250 ml (1 cup) whole milk
100 ml (⅓ cup) heavy cream
1 tsp vanilla extract
1 tsp ground cinnamon
50 g (1 ½ oz) unsalted butter, melted
30 g (1 oz) caster sugar
Pinch of sea salt
Fresh berries, for serving
Maple syrup, for drizzling

Essential Kitchen Tools

Tool	Description
Baking tin	Large, 23 × 33 cm, lined with parchment.
Mixing bowl	Large enough to hold all wet ingredients.
Whisk	To combine eggs, milk and spices.
Measuring cups & spoons	For accurate quantities.
Spatula	To stir the batter gently.
Oven	Pre‑heated to 180 °C (350 °F).

Why This Recipe Works

This recipe works because the overnight soak allows the brioche to absorb the custard mixture thoroughly, turning each cube into a soft, airy sponge that holds its shape during baking. The combination of whole milk and heavy cream gives the bake a rich, velvety mouthfeel, while the eggs provide structure and help the loaf rise evenly. Vanilla and cinnamon not only add depth of flavour but also create a comforting aroma that makes the dish feel like a comforting family dinner. The low and slow baking temperature ensures the custard sets without browning the surface too quickly, resulting in a golden crust and a tender interior. Finally, serving the loaf with fresh berries and maple syrup introduces contrasting textures and tones, balancing the sweetness of the custard with the bright acidity of the fruit.

Pro Tips for Better Results

For an extra touch of luxury, add a tablespoon of butter to the custard before pouring it over the bread – this will give the surface a richer sheen as it bakes. If you prefer a more pronounced cinnamon flavour, sprinkle a teaspoon of ground cinnamon over the top of the batter before baking, or dust the finished loaf with a pinch of cinnamon sugar. When the loaf is finished, let it rest in the tin for ten minutes; this step allows the juices to redistribute, preventing the centre from feeling soggy. If you find the top browning too quickly, loosely tent the loaf with aluminium foil for the last fifteen minutes of baking. For a gluten‑free variation, use a gluten‑free brioche and a mixture of oat and almond milk.

Nutrition Facts (per serving)

Macronutrient	Per serving
Calories	480 kcal
Protein	12 g
Fat	28 g (of which 12 g saturated)
Carbohydrate	59 g (of which 8 g sugars)
Fiber	2 g
Sodium	260 mg

Overnight French Toast Bake with Cinnamon

Ingredients

Essential Kitchen Tools

Why This Recipe Works

Pro Tips for Better Results

Nutrition Facts (per serving)

Overnight French Toast Bake with Cinnamon

Ingredients

Instructions