Baked French Toast with Brown Sugar Crumble

Baked French Toast with Brown Sugar Crumble

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Baked French Toast with Brown Sugar Crumble


I love the sweet things that make up breakfast.  French toast is one of my favorite kinds of breakfast, especially for Sunday brunch after church.  This baked French toast is great when serving for more than several people. It’s one reason I love this baked French toast.  It’s easy and it stays warm for everyone.  I made this with my grandkids (watch my video at Amy Roloff’s little kitchen) and had a great time.  It was a lot of good grandma time making it with them.  

I added a streusel on top.  Garnished it with powdered sugar, fruit and drizzled with butter maple syrup.   Yum.  And it was grandkids approved.  Happy grandma.



  • Servings: 3-4
  • Difficulty: Intermediate
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Baked French Toast with Brown Sugar Crumble


  • Good White Bread, cut in cubes (I used ‘Texas bread’)
  • 8 Eggs, room temperature
  • 2 cups of Milk
  • ¾ cups Heavy Cream
  • 2 tsp Vanilla
  • 1 – 2 Tbsp Cinnamon
  • ½ tsp Nutmeg
  • 1/3 cup Sugar

Brown Sugar Crumble:

  •  2/3 cup Brown Sugar
  • 1/3 cup Flour
  • Dash Salt
  • ½ cup or more cold Butter, cut up
  • 1 tsp Cinnamon
  • ½ cup Sliced Almonds, broken  up


  • Powdered Sugar
  • Fruit – blueberries, strawberries (sliced), raspberries or other preferred fruit
  • Butter Maple Syrup 


  • Preheat oven to 350
  • On a large baking sheet, lay our cut up bread and let it dry out a little bit 3 hours
  • In a large bowl, crack the 8 eggs and whisk.  Add in the milk and cream and whisk again.  Add in the vanilla and the spices and sugar and whisk until mixed all together.
  • In a bowl combine the brown sugar, flour, salt and cinnamon.  Mix all together.  Add in the butter and with a pastry cutter cut in the butter to the sugar mixture until it looks like a crumble.  Add in the almonds and using a fork incorporate the almonds into the mixture.
  • Butter a 9 x 13 baking dish and lay half of the cut up bread in the dish and pour half of the egg mixture over it.  Repeat with the remaining cut up bread and pour the remaining egg mixture.  
  • Sprinkle the crumble mixture over the top of the French toast.  Bake in a preheated oven for about 20-30 minutes until mixture is cooked and has set.
  • If desired, sprinkle servings with powdered sugar and add the fruit with a little drizzle of warm butter maple syrup.   
  • NOTE:  Warm butter maple syrup – add a couple of tablespoons of melted butter to ½ cup or more of maple syrup.  Serve warm.  


Enjoy ☺