Overnight French Toast Bake

  • Serves: 6 servings
  • Prep time: 10 minutes
  • Cook time: 40 minutes


  • 1 loaf of artisan/homemade bread (brioche, challah, or Swiss braid bread are perfect)
  • 8 eggs
  • 3/4 cup of Ajoyo Original Unsweetened Almondmilk
  • 1/2 cup of brown sugar, tightly packed
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of cinnamon
  • Powdered sugar (optional)
  • Coconut oil (for greasing the pan)


  1. Use coconut oil to grease the bottom of a 9×13 pan. Cut bread into ½ inch thick slices. Arrange the bread slices in an overlapping pattern in the pan. Set aside.
  2. In a bowl, beat together the eggs, Ajoyo Original Unsweetened Almondmilk, brown sugar, vanilla, and cinnamon until well-mixed.
  3. Pour egg mixture over bread, evenly coating all pieces. Cover the pan with tinfoil and refrigerate overnight (8-10 hours).
  4. In the morning, preheat the oven to 350 degrees. Bake, covered, for 25 minutes. Uncover and finish baking for another 10-15 minutes (until baked through).
  5. Remove from the oven. Sprinkle powdered sugar on top. Serve and enjoy with or without syrup!

Rachel is a busy mom to three kids trying to find a balance in everyday life. She has a passion for sharing parenting tips, shopping local, and delicious food. Visit her site at itsahero.com.