Dessert

Company’s Coming French Toast Bake Recipe

ByHailey Reed December 8, 2025December 8, 2025

Introduction

This Company’s Coming French Toast Bake is a comforting, make-ahead breakfast that’s perfect for feeding a crowd. Layers of sourdough bread soak in a rich custard, topped with a spiced crumb and baked until golden. It’s a delightful twist on classic French toast that you can prepare the night before.

A beige ceramic baking dish filled with a thick, golden-brown apple cobbler topped with a crumbly, textured cinnamon streusel, sits inside a wicker basket with handles on a black and white checked tablecloth with a white marbled texture. Behind it, there is a white rectangular tray holding three small white square bowls: one with smooth white cream and a spoon, one with dark amber syrup and a spoon, and one filled with a colorful mix of fresh red raspberries, blue blueberries, and sliced red strawberries with another spoon. To the left, several brown eggs rest in a white bowl with a colorful square pattern, and a small white jug with dark syrup sits nearby. In the background, autumn decorations including orange mini pumpkins, red berries, dried leaves, and a yellow dish towel add warm colors. A blue carton of pasture-raised eggs is placed near the upper left corner photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 small eggs
2 cups milk
1/2 cup whipping cream
1/2 cup granulated sugar
2 teaspoons vanilla extract
18 ounces sourdough bread
1/2 cup all-purpose flour
1/2 cup brown sugar
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup butter

Instructions

Step 1: In a bowl, whisk together the eggs, milk, whipping cream, granulated sugar, and vanilla extract until well combined.
Step 2: Arrange the sourdough bread in an even layer in a greased 9”x13” baking dish. Pour the egg mixture evenly over the bread and gently press the bread down to soak.
Step 3: To make the topping, combine the flour, brown sugar, pumpkin pie spice, and salt in a bowl. Grate the cold butter into the mixture and use your fingers or a pastry cutter to mix until crumbly.
Step 4: Cover both the baking dish and the bowl with the crumb topping, then refrigerate everything overnight to let the flavors meld.
Step 5: The next day, preheat your oven to 350°F (180°C). Remove the dish and crumb topping from the refrigerator and evenly sprinkle the crumb topping over the soaked bread base.
Step 6: Bake for 45-50 minutes, until the casserole is golden brown and set in the center.
Step 7: Serve warm with your favorite French toast toppings such as maple syrup or fresh fruit.

Tips & Variations

Use day-old sourdough or another hearty bread to absorb the custard without becoming too soggy.
For a dairy-free version, substitute almond or oat milk and use a non-dairy butter alternative.
Add chopped nuts like pecans or walnuts to the crumb topping for extra crunch.
Swap pumpkin pie spice for cinnamon and nutmeg if preferred.

Storage

Store any leftover French toast bake covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (180°C) until warmed through to retain crispiness of the topping. You can also freeze portions wrapped tightly for up to 1 month—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread for this recipe?

Yes, you can use other sturdy breads like brioche, challah, or a rustic white bread. Just ensure it’s slightly stale or toasted to hold up well to the custard soak.

Do I have to refrigerate the bake overnight?

While not mandatory, refrigerating overnight allows the bread to fully absorb the custard and the flavors to develop, resulting in a richer, more cohesive bake. If short on time, let it soak for at least 1 hour before baking.