Pioneer Woman Baked French Toast

Pioneer Woman baked French toast is an easy overnight breakfast casserole made with crusty bread, eggs and a cinnamon streusel, ready in 75 minutes. That makes it a go-to for Christmas morning, Easter brunch or weekends with overnight guests, since the whole thing preps the night before.

Soaking the bread cubes in custard overnight is what turns this from ordinary French toast into a rich, pudding-like casserole. If you skip that step, the center stays dry and the bread won’t absorb enough flavor to hold up against the sweet streusel on top.

Ree’s version leans into both textures at once, so you get a soft, custardy middle under a buttery crumb topping that crisps in the oven. Most baked French toast recipes skip the streusel layer, which means they miss that contrast between creamy and crunchy.

Pioneer Woman Baked French Toast

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Course: BreakfastCuisine: American, FrenchDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

573

kcal

Torn bread soaks in egg custard and bakes under a cinnamon crumble, giving you a crisp top with a warm, tender center in each serving.

Ingredients

• For the French Toast:
  

• Butter, for greasing and serving
  

• 1 loaf crusty sourdough or French bread
  

• 8 eggs
  

• 2 c. whole milk
  

• 1/2 c. heavy cream
  

• 1/2 c. granulated sugar
  

• 1/2 c. brown sugar
  

• 2 tbsp. vanilla extract
  

• Warm syrup, for serving
  

• 1 c. fresh blueberries, for serving

• For the Topping:
  

• 1/2 c. flour
  

• 1/2 c. firmly packed brown sugar
  

• 1 tsp. cinnamon
  

• 1/4 tsp. salt
  

• Freshly grated nutmeg (optional)
  

• 1/2 c. cold butter, cut into pieces

Directions

• Prep the bread: Grease a 9-by-13-inch baking pan with butter, then tear the bread into chunks and spread them evenly across the pan.
• Make the custard: Whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar and vanilla in a large bowl, then pour the mixture evenly over the bread.
• Soak the casserole: Cover the pan tightly and refrigerate overnight so the bread fully absorbs the custard, though you can bake it right away if time is short.
• Mix the streusel: Stir the flour, brown sugar, cinnamon, salt and nutmeg in a bowl, then cut in the cold butter until the mixture resembles fine pebbles.
• Bake: Preheat to 350°F, sprinkle the streusel over the top and bake for 45 minutes for a softer texture or about an hour for crispier edges.
• Serve: Scoop out individual portions, then top each one with butter, a drizzle of warm syrup and a handful of fresh blueberries.

FAQs

Can I use a different type of sugar for the custard?

You can swap the granulated sugar for maple sugar or coconut sugar, since the eggs and cream do the structural work. Brown sugar adds a deeper molasses note though, so adjusting that one changes the taste more than swapping the white sugar.

What size pan works best if I don’t have a 9×13?

A 9-by-13-inch pan is ideal, but two 8-by-8 pans work if you split the recipe evenly between them. Just check about 10 minutes earlier, because a thicker layer in a smaller pan takes longer to set in the center.

Can I prep the streusel topping a few days ahead?

The streusel keeps in a sealed bag in the fridge for up to three days, so you can prep it early in the week. Keep the butter pieces cold though, because warm streusel melts flat instead of staying crumbly.

How do I know when the casserole is fully baked?

The center should feel firm when you press it gently, and the streusel should be deep golden brown. If the top browns too fast but the center still jiggles, tent the pan with foil and keep baking. You’re done once a knife in the middle comes out clean.

Can I double this recipe for a larger crowd?

Doubling works well if you use two 9-by-13-inch pans rather than one oversized dish, since the custard needs enough heat to reach the center. Give each pan its own streusel layer, and add about 10 extra minutes since cold pans need longer in the oven.