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Dutch Oven French Toast

Dutch Oven French Toast is a French toast bake where cubed brioche or challah soaks in a rich custard and bakes up golden and set. Minimal effort required—just soak, bake covered, then finish uncovered for that thick, custardy texture.
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Prep Time 20 minutes
Cook Time 55 minutes
soak 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1 loaf brioche or challah bread
Custard
  • 6 eggs
  • 1.5 cup milk
  • 0.5 cup heavy cream
  • 0.33 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 3 tbsp unsalted butter melted
Serving
  • 1 maple syrup
  • 1 powdered sugar

Equipment

  • 1 Dutch oven

Method
 

Prep and soak
  1. Grease a Dutch oven and add the cubed brioche or challah bread in an even layer.
  2. Whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth.
  3. Pour the custard evenly over the bread and press down gently so it soaks in, then let sit 15 minutes. If refrigerating overnight, cover and chill.
Bake
  1. Preheat the oven to 350°F and drizzle the melted unsalted butter over the top.
  2. Bake covered for 30 minutes, until the custard looks set around the edges.
  3. Uncover and bake 15–20 more minutes at 350°F until golden and set in the center.
Serve
  1. Dust with powdered sugar and serve warm with maple syrup.

Notes

Pro tip: Press the bread down just enough to moisten the top before baking—if it floats, the center can stay dry. Store leftovers in an airtight container in the fridge for up to 3 days; reheat portions in the oven at 325°F until warmed through. Freezing is not recommended because custard can turn grainy after thawing. For a dairy-light swap, use lactose-free milk and half-and-half or evaporated milk instead of heavy cream, keeping the bake time the same.