When I was a kid growing up, I always preferred French toast over pancakes. I love pancakes and all, but the fluffy brioche bread is a texture that I crave every so often. Day old challah works for this too, so use whichever option is most convenient for you. The batter is made with a mix of eggs, heavy cream, milk, and other typical ingredients used. This French toast makes for an excellent meal to enjoy freshly prepared, but it’s honestly 10 times better when reheated as leftovers because the brioche acts like a sponge, soaking up all the ingredients and flavors.
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- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour, 5 minutes
- Yield: 8 1x
6 large eggs
2 cups milk
1/3 cup heavy cream
1/3 cup sugar
1 tsp pure vanilla extract
1 orange, zested
pinch of salt
10 slices day-old brioche or challah (about 3/4 inch thick)
3 tbsp brown sugar
1 tsp ground cinnamon
1 cup chopped walnuts or pecans
- In a bowl combine the eggs, heavy cream, milk, sugar, vanilla extract, orange zest and pinch of salt.
- Dip each bread slice into the egg mixture to coat.
- Overlap the bread slices in a lightly greased 9×13 baking dish.
- Pour the remaining egg mixture over the bread.
- Cover with plastic wrap and refrigerate overnight.
- To make the topping, in a bowl combine the brown sugar, cinnamon and chopped walnuts.
- Cover with foil and refrigerate until ready to use.
- Next day, preheat oven to 400°F.
- Adjust an oven rack to the middle position.
- Top the bread with walnut mixture.
- Bake, covered with foil, for 25 minutes.
- Uncover and bake for 20-25 minutes or until puffed and top is golden brown and crunchy.
- Serve warm with you favorite syrup.
- Leftovers can be frozen for up to 2 months.
- To reheat frozen leftovers, place them in a baking dish and cover with foil.
- Place the baking dish in a cold oven and turn the oven to 425°F.
- Bake for 50-55 minute or until hot in center.