- Prep the night before for a stress-free morning treat that feeds the whole family
- Simple ingredients transform into a decadent breakfast casserole with just 15 minutes of prep
- Perfect make-ahead option that bakes while you enjoy your morning coffee
- Customizable recipe works with any bread and your favorite mix-ins
Why You’ll Love This Baked French Toast Recipe
Mornings can be hectic. Between getting everyone ready and out the door, who has time to prepare a hot breakfast? That’s where Paula Deen’s Baked French Toast recipe comes to the rescue.
This Baked French Toast Paula Deen recipe lets you do all the work the night before. Just pop it in the oven when you wake up! The result? A breakfast that tastes like you spent hours in the kitchen.
With crispy edges and a soft, custard-like center, this baked French toast brings Paula’s signature Southern comfort to your breakfast table. Sized perfectly for four people, it’s ideal for weekend family breakfasts or hosting friends for brunch.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 425 |
| Protein | 12g |
| Carbohydrates | 52g |
| Fat | 19g |
| Fiber | 2g |
| Sugar | 28g |
| Sodium | 485mg |
Serving size: 1/4 of recipe
Equipment & Ingredients
Kitchen Tools
| Tool | Purpose |
|---|---|
| 8×8 inch baking dish | Perfect size for 4 servings |
| Mixing bowl | For preparing the egg mixture |
| Whisk | For beating eggs and combining ingredients |
| Measuring cups/spoons | For accurate measurements |
| Plastic wrap | For covering overnight |
| Spatula | For serving |
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| French bread or challah | 8-10 oz (about half a loaf) | Cut into 1-inch cubes |
| Large eggs | 6 | Room temperature works best |
| Whole milk | 1 1/2 cups | For richness |
| Heavy cream | 1/2 cup | Creates custard-like texture |
| Granulated sugar | 1/3 cup | Sweetens the base |
| Brown sugar | 1/3 cup | For topping |
| Vanilla extract | 2 teaspoons | Pure vanilla recommended |
| Ground cinnamon | 1 teaspoon | Plus extra for topping |
| Nutmeg | 1/4 teaspoon | Freshly grated if possible |
| Salt | 1/4 teaspoon | Balances sweetness |
| Unsalted butter | 1/2 cup (1 stick) | Cut into small pieces |
| Maple syrup | For serving | Real maple syrup recommended |
Possible Substitutions
- Bread: Brioche, Texas toast, or sourdough can replace French bread or challah
- Milk/Cream: Use all whole milk instead of cream, or substitute 2 cups half-and-half
- Sugar: Coconut sugar or maple sugar can replace granulated and brown sugar
- Dairy-Free: Almond milk and coconut cream can work for a dairy-free version
Time Requirements
- Prep Time: 15 minutes
- Passive Time: 8-12 hours (overnight refrigeration)
- Cook Time: 45-50 minutes
- Total Time: About 9-13 hours (including overnight soak)
Step-by-Step Instructions for Beginners
Preparation (Night Before)
- Gather all ingredients and tools
- Take out all ingredients from refrigerator 30 minutes before starting (especially eggs)
- Clear counter space and set out all tools and measuring equipment
- Read through entire recipe once before beginning
- BEGINNER TIP: Measure all ingredients before starting to avoid mistakes
- Prepare your baking dish
- Take your 8×8 inch baking dish and place it on the counter
- Unwrap a stick of butter and rub a thin layer all over the inside of the dish
- Make sure to coat the bottom and all four sides completely
- BEGINNER TIP: If you don’t have butter for greasing, use non-stick cooking spray
- Prepare the bread
- Place bread on cutting board
- Using a serrated knife (bread knife), cut bread into 1-inch cubes
- You need about 6-7 cups total of bread cubes
- BEGINNER TIP: Slightly stale bread works better than fresh. If your bread is fresh, spread cubes on a baking sheet for 1-2 hours to dry out slightly
- SAFETY NOTE: Be careful when cutting bread – use a proper cutting technique with fingers curled under
- Arrange bread in baking dish
- Transfer all bread cubes into your greased baking dish
- Spread them evenly with your hands or a spoon
- Gently press down on the bread to compact it slightly
- BEGINNER TIP: Don’t press too hard or the bread will be too dense
- Prepare the egg mixture (custard base)
- Crack each egg individually into a small bowl first
- Check for shell pieces, then transfer to your large mixing bowl
- Repeat for all 6 eggs
- BEGINNER TIP: If shell falls in, use a larger piece of shell to scoop it out
- Add wet ingredients to eggs
- Measure 1 1/2 cups whole milk using a liquid measuring cup (the one with a spout)
- Pour milk into the bowl with eggs
- Measure 1/2 cup heavy cream and add to the bowl
- Add 2 teaspoons vanilla extract (use measuring spoons, not regular spoons)
- BEGINNER TIP: For liquid measuring, place cup on counter and bend down to check at eye level
- Add dry ingredients to egg mixture
- Measure 1/3 cup granulated sugar using a dry measuring cup (the kind you level off)
- Add sugar to the egg mixture
- Using measuring spoons, add:
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- BEGINNER TIP: For dry ingredients, fill the measuring cup/spoon and level off with the back of a knife
- Whisk the custard mixture
- Using your whisk, beat the mixture until all ingredients are fully combined
- Whisk for about 1-2 minutes until slightly frothy
- Make sure no streaks of egg remain
- BEGINNER TIP: Whisk in a circular motion, making sure to reach the bottom of the bowl
- Pour custard over bread
- Slowly pour the egg mixture over the bread cubes
- Pour in a circular pattern to distribute evenly
- Use a spatula to scrape out all the mixture from the bowl
- BEGINNER TIP: Pour slowly to allow bread to start absorbing the liquid
- Help bread absorb custard
- Use the back of a spatula or clean hands to gently press bread down into liquid
- Lift some pieces from the bottom to the top so all bread gets soaked
- Pour any pooled liquid over dry spots
- Let sit for 5 minutes, then press down again
- BEGINNER TIP: Be gentle so bread pieces stay intact but get fully soaked
- Prepare the topping
- In a small bowl, measure 1/3 cup brown sugar
- Add 1/2 teaspoon cinnamon
- Mix with a fork or spoon until well combined
- Take 1/2 cup (1 stick) cold butter and cut into small pieces (about 1/4 inch cubes)
- BEGINNER TIP: Cut butter while cold, straight from refrigerator, for easier handling
- Cover and refrigerate
- Cover the baking dish tightly with plastic wrap
- Make sure all edges are sealed (no air gaps)
- Place carefully in refrigerator
- Let soak for at least 8 hours or overnight (up to 24 hours)
- BEGINNER TIP: Place dish on a flat shelf in refrigerator, not on an uneven surface
- SAFETY NOTE: Make sure your refrigerator temperature is below 40°F (4°C)
Baking (Morning Of)
- Prepare for baking
- Remove baking dish from refrigerator
- Place on counter and remove plastic wrap
- Let stand at room temperature for 20-30 minutes
- BEGINNER TIP: This step prevents your cold dish from cracking in a hot oven
- Preheat the oven
- Turn oven on to 350°F (175°C)
- Allow it to fully preheat (most ovens take 10-15 minutes)
- Position oven rack in the middle position
- BEGINNER TIP: An oven thermometer helps ensure accurate temperature
- Add the topping
- Check that most of the liquid has been absorbed by the bread
- Sprinkle the brown sugar-cinnamon mixture evenly over the entire surface
- Use your fingers or a spoon to ensure even coverage
- Take the small butter pieces and distribute them across the top
- Space them somewhat evenly (they’ll melt and spread)
- BEGINNER TIP: Cold butter works better than room temperature for this step
- Prepare for the oven
- Have oven mitts or pot holders ready
- Clear a safe space to place hot dish after baking
- Set a timer for 45 minutes
- SAFETY NOTE: Never use damp or wet oven mitts as heat can transfer through moisture
- Bake the French toast
- Carefully place baking dish on the middle rack of preheated oven
- Close oven door completely
- Bake for 45-50 minutes total
- BEGINNER TIP: Resist opening the oven door for the first 30 minutes as this causes heat loss
- Check for doneness
- After 30 minutes, check if the top is browning too quickly
- If it’s getting too dark, loosely cover with aluminum foil
- At 45 minutes, check for doneness by inserting a knife in center
- It should come out mostly clean with no liquid egg mixture
- Center should be set but still soft (like bread pudding)
- BEGINNER TIP: If still very wet in center, bake for 5-10 more minutes
- Remove from oven and rest
- Using oven mitts, carefully remove baking dish from oven
- Place on a heat-safe surface or cooling rack
- Let stand for 10 minutes before serving
- The French toast will continue cooking slightly and will set up during this time
- SAFETY NOTE: Dish will be extremely hot – use proper protection and warn others
- Serve the French toast
- After resting, cut into 4 equal portions
- Use a spatula to carefully lift each portion onto plates
- Warm maple syrup before serving (20 seconds in microwave)
- Pour warm syrup over each portion
- Add optional toppings if desired (fresh berries, whipped cream, powdered sugar)
- BEGINNER TIP: To dust with powdered sugar, use a small sieve or tea strainer
Troubleshooting
Common Issues and Solutions
- Too soggy in the center?
- Bake 5-10 minutes longer
- Make sure bread was stale enough before starting
- Next time, use less liquid (reduce milk by 1/4 cup)
- Too dry?
- Reduce baking time by 5-10 minutes next time
- Make sure to allow full soaking time
- Try using fresher bread which absorbs less liquid
- Burnt topping but undercooked center?
- Cover with foil halfway through baking
- Lower oven temperature to 325°F and extend baking time
- Didn’t puff up?
- Check that your eggs were fresh
- Make sure oven was fully preheated
- Verify your baking powder hasn’t expired if using a recipe variation
- Butter topping didn’t melt evenly?
- Cut butter into smaller pieces next time
- Distribute more evenly across the surface
- Let dish come to room temperature longer before baking
Variations & Substitutions
Sweet Variations
- Fruit-Filled: Add 1 cup of blueberries, sliced strawberries, or diced apples between layers of bread
- Chocolate Chip: Sprinkle 1/2 cup chocolate chips throughout the layers
- Pecan Praline: Add 1/2 cup chopped pecans to the brown sugar topping
- Pumpkin Spice: Replace 1/2 cup milk with 1/2 cup pumpkin puree and double the spices
Dietary Adaptations
- Gluten-Free: Use gluten-free bread (may need less soaking time)
- Dairy-Free: Substitute coconut milk for the milk and coconut oil for the butter
- Lower Sugar: Reduce sugar by half and serve with fresh fruit instead of syrup
- Egg Substitution: Not recommended for this recipe as eggs are essential for structure
Storage & Reheating
Storage Instructions
- Refrigerator: Cover leftovers tightly with plastic wrap or transfer to airtight container and store for up to 3 days
- Freezer: Cut into individual portions, wrap each piece in plastic wrap, then place in freezer bag or wrap in foil, and freeze for up to 1 month
- BEGINNER TIP: Label with date and contents before freezing
Reheating Methods
- Microwave: Place single portion on microwave-safe plate, cover with paper towel, heat for 30-60 seconds per piece (quick but may become softer)
- Oven: Preheat to 350°F, place portion(s) on baking sheet, cover with foil, and heat for 10-15 minutes (best for maintaining texture)
- Toaster Oven: Set to 350°F, place single portion on foil or toaster oven tray, heat for 5-7 minutes (great for single servings)
- Air Fryer: Preheat to 350°F, place in air fryer basket, heat for 3-4 minutes (creates crispy edges)
- BEGINNER TIP: Add a small pat of butter on top before reheating for extra richness
Safety Notes & Tips
- Food Safety: Never leave egg mixture at room temperature for more than 2 hours
- Internal Temperature: Should reach 160°F in center when fully cooked (use food thermometer if uncertain)
- Hot Dish Handling: Always use proper oven mitts and place hot dish on heat-safe surface
- Make-Ahead Tip: This can be assembled up to 24 hours before baking
- Serving Suggestion: Warm maple syrup transforms this dish
Pro Tips
- For extra richness: Drizzle with 2 tablespoons melted butter right after baking
- Even soaking: Press bread down several times during refrigeration (once before bed, once if you wake up during night)
- Perfect texture: Use a mix of soft bread pieces (for center) and crusty pieces (for top)
- Flavor boost: Add 1 tablespoon orange zest or 1/2 teaspoon almond extract to the egg mixture
- Presentation: Dust with powdered sugar just before serving for a professional look
- BEGINNER TIP: Take a photo of your finished dish – it’s great to track your progress as you learn to cook!
