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Enjoy all the traditional flavors of stovetop French toast, with none of the “one-slice-at-a-time” babysitting. Assemble everything the night before, sip your coffee in peace, and serve a whole pan of custardy Baked Challah French Toast at once.
A dusting of powdered sugar is classic, but I love finishing with berry compote, a spoonful of mascarpone, or even a drizzle of maple whipped cream for brunch show-stoppers.
Key Flavor Makers
Some of these ingredient might vary from how you make your French toast, but I think you might agree they work really well.
- Challah loaf – Egg-rich, tender, and sturdy enough to soak up an overnight bath without falling apart. You can find it in the bakery sections of major grocery stores, or if you’re feeling extra ambitious, you can make your own homemade Challah bread.
- Heavy cream + milk – The duo that turns plain custard into a luxe, decadent sauce.
- Orange juice & zest – Bright citrus lifts the sweetness and pairs beautifully with warm spices.
- Vanilla, cinnamon, nutmeg – Classic bakery notes that perfume the entire kitchen while it bakes.
Quick Process Overview
The full recipe instructions with ingredient quantities are listed in the recipe card below, but here’s a quick summary. After testing more pans of French toast than I care to admit, this sequence never fails.
- Whisk the custard – Eggs, dairy, citrus, spices, vanilla.
- Dunk and stack – Dip each challah slice, then shingle them snugly in a buttered 9 x 13.
- Soak overnight – Cover and chill so every crumb absorbs that custard.
- Dot with butter & bake – A little more than a half hour in a preheated oven delivers golden tops and a soufflé-soft interior.
Tips & Tricks from Repeated Batches
Slice the challah ¾-inch thick; thinner slices collapse, thicker ones stay dry.
Press the bread gently into the custard before refrigerating so no surface stays dry.
If the top browns before the center sets, tent with foil for the last 10 minutes.
Make-Ahead, Storage, Reheat Notes
Prep window: up to 18 hours in advance.
Leftovers: cool, cover, and refrigerate up to 3 days.
Reheat: warm individual squares in a 300 °F oven for 10 minutes or zap in the microwave on medium power until heated through.
FAQs
These are the most common questions I get with this recipe.
Brioche works, but you will lose some structure; baguette needs extra custard.
Substitute half-and-half; richness drops a notch but texture stays pleasing.
Double everything and use a rimmed sheet pan; add 5–10 minutes of bake time. Just click the 2x button in the recipe card below and all of the ingredient quantities will double.
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Equipment
Ingredients
- 1 loaf Challah bread sliced
- 4 eggs
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 1/4 cup orange juice
- 2 teaspoons orange zest
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 tablespoons vanilla extract
- 1/4 cup butter softened
Instructions
- The night before, use a large bowl to whisk together 4 eggs, 1 1/2 cups heavy cream, 1/2 cup milk, 1/4 cup orange juice, 2 teaspoons orange zest, 1/4 teaspoon nutmeg, 1 teaspoon cinnamon, and 2 tablespoons vanilla extract until eggs are beaten and mixture is well combined.
- Dip Challah slices in egg mixture and layer in a buttered 9×13 inch casserole dish. Pour remaining mixture over the top and press down. Cover and refrigerate overnight.
- When ready to bake, preheat oven to 350°F. Uncover the casserole and dot with 1/4 cup butter. Bake in preheated oven for 35 minutes or until top is golden brown. If top browns to quickly before French toast is set, you may cover loosely with aluminum foil for remainder of cooking time.
- Serve with marmalade, mascarpone, syrup, fresh fruit, whipped cream, or any combination you’d like!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was syndicated at Real Housemoms where I used to be a contributor.
Delicious recipe and have made it a few times. When I made it with challah that was a few days old or defrosted from the freezer, it turned out perfectly. When I made it with a fresh loaf, the result was too soggy. Next time I will leave the slices out to dry a bit before adding the milk/egg mixture.
Great recommendation!
I am all about make ahead recipes, especially french toast!! My kids gobble french toast right up!
This is the best french toast I’ve had in a long time!