Baked French toast with fluffy challah, a tangy yogurt custard, and honey syrup is a make-ahead breakfast you assemble the night before and finish with fresh fruit.

Overnight Baked French Toast with Challah and Honey

I made this baked French toast with my homemade challah bread, and its soft, slightly sweet slices are lovely with a vanilla-scented yogurt custard. Let the bread soak overnight, then bake it in the morning until the custard sets and finish it under the broiler for a golden top.

What I love about baking French toast—beyond the look on everyone’s faces when you bring it to the table—is that every slice cooks in the same dish. There’s no standing at the stove making breakfast in batches when you have a hungry house to feed!

For the custard, I use plain yogurt instead of heavy cream. It adds richness and a little tang, with a splash of milk added just before baking to give the bread a soft, custardy texture. A spoonful of honey sweetens the custard; the rest comes to the table as a separate syrup, so everyone can choose how much to drizzle over their slice.

Finish with whatever fruit looks best at the market. I’ve used raspberries, cherries, and peaches, and each brings something a little different to the creamy French toast. Set the dish in the middle of the table, pour the coffee, and let everyone help themselves.

Ingredients for Baked French Toast

You’ll make a simple yogurt custard for the bread and a separate honey syrup to serve alongside it. Here’s what to look for as you gather your ingredients.

• Challah bread: This soft, braided bread is enriched with eggs and has a delicate sweetness that works beautifully with the custard. Cut eight slices, each about ¾ inch thick. A loaf that’s gone a little stale is welcome here, and another fluffy, thick-cut white bread works if you don’t have challah.
• Unsalted butter: You’ll use butter in two stages. Spread 2 tablespoons of softened butter among the bread slices before arranging them in the dish. Keep the remaining tablespoon cold for dotting over the top just before baking.
• Plain yogurt: Choose regular whole-milk or low-fat yogurt. As much as I love Greek yogurt, it’s too thick here. Regular yogurt gives the custard richness and tang while being easier to spread over and underneath the bread.
• Eggs: Two large eggs help the yogurt custard set as it bakes.
• Honey: A tablespoon sweetens the custard, with more used for the syrup. I like honey’s floral flavor with the vanilla and fresh fruit. Choose a mild variety you enjoy tasting on its own; you can browse our Mediterranean honeys for options.
• Vanilla extract: Adds a warm aroma to the custard without competing with the honey.
• Kosher salt: A small pinch balances the sweetness.
• Whole milk: A little milk poured over the soaked bread before baking helps give it a soft, custardy texture. Save it for the morning rather than whisking it into the overnight custard.
• Lime juice: A small amount goes into the honey syrup after it has cooled to lukewarm.
• Seasonal fruit: Raspberries are pictured here, but cherries, peaches, other berries, pomegranate seeds, apples, or pears also make lovely toppings. Pit or slice the fruit as needed for serving.
• Powdered sugar: An optional dusting gives the golden slices a pretty finish. Add it just before serving.

A Honey Syrup to Serve on the Side

I prefer a honey syrup here because it lets the honey’s flavor come through alongside the creamy French toast and fresh fruit. Simmer honey with water, then add a little lime juice once the syrup has cooled to lukewarm.

Bring it to the table in a small pitcher or bowl instead of pouring it over the whole baking dish. That way, everyone can choose how sweet they want their breakfast.

How to Make Baked French Toast

Start the night before you plan to serve breakfast so the challah has time to soak in the custard. In the morning, it needs about 30 minutes in the oven, followed by a brief 2-minute broil. Make the honey syrup while the French toast bakes.

The Night Before: Assemble and Refrigerate

• Butter and arrange the bread. Cut challah into eight ¾-inch-thick slices. Divide 2 tablespoons softened unsalted butter among all eight slices, spreading it on one side of each. Arrange the bread buttered-side down in a large 14-by-10-inch baking dish, with the slices slightly overlapping.
• Whisk the custard. In a large bowl, whisk together 1 cup plain yogurt, 2 large eggs, 1 tablespoon honey, 2 teaspoons vanilla extract, and a small pinch of kosher salt.
• Coat the bread and refrigerate. Pour the custard over the challah. Gently tip the dish and use a spatula to distribute it evenly, lifting a few slices so the custard reaches underneath as well. Cover and refrigerate overnight.

The Next Morning: Bake and Make the Syrup

• Get ready to bake. Position a rack in the upper third of the oven and preheat to 350°F. Uncover the baking dish. Dot the bread with the remaining 1 tablespoon cold unsalted butter, then pour ¼ cup whole milk evenly over the slices.
• Bake until the custard sets. Bake uncovered for about 30 minutes. The custard should be set and the challah almost firm to the touch before you move on to broiling.
• Meanwhile, make the honey syrup. In a small saucepan over medium-high heat, combine 1 cup honey and 1 cup water. Bring to a boil, stirring occasionally, then lower the heat and simmer until thickened, about 20 minutes. Remove from the heat and let cool to lukewarm, then stir in ¼ teaspoon lime juice.
• Brown the top. Once the custard is set, turn on the broiler and broil for about 2 minutes, watching carefully, until the top is golden brown.
• Finish and serve. Dust with powdered sugar, if you like, and top with fresh seasonal fruit. Serve with the honey syrup on the side.

Tips for Custardy Baked French Toast

A little care when arranging and soaking the bread makes a difference here. You want soft, custardy slices with a golden top, and that starts before the dish goes into the refrigerator.

• Keep the slices evenly thick. Aim for ¾ inch throughout so the slices bake at a similar pace. Arrange them with just a little overlap, rather than stacking them in thick layers. The 14-by-10-inch baking dish gives you room to spread them out.
• Help the custard reach underneath. The yogurt mixture is thicker than a milk-based custard, so don’t simply pour it over the top and cover the dish. Use a spatula to spread it, then gently lift a few slices to let the custard reach the bread beneath the overlaps.
• Check the custard before browning the top. After about 30 minutes of baking, the custard should be set and the bread almost firm to the touch. The brief broil is for color at the end; it isn’t a substitute for letting the custard finish baking. Watch closely during those final 2 minutes.
• Wait to add the finishing touches. Add the powdered sugar and fresh fruit after broiling, and bring the honey syrup to the table separately. The fruit stays fresh, and everyone can choose how much syrup to drizzle over their portion.

Ways to Make It Your Own

I like to start with whatever fruit looks best at the market, then choose a topping to go with it. Keep the challah and yogurt custard as your base and try one of these simple additions.

• Add a little crunch. Sprinkle the finished French toast with slivered almonds, chopped pistachios, pecans, or toasted chopped hazelnuts.
• Warm up the custard. Whisk in a pinch of cinnamon, nutmeg, ginger, cloves, or allspice. You can also use a small pinch of a mixture.
• Spoon on a fruit compote. A compote is a chunky fruit sauce, lovely over the soft bread. Try strawberry compote with rose, mint, and honey or mixed berry compote in place of the fresh fruit and honey syrup.
• Finish with fresh herbs. A little finely chopped mint or basil adds a fresh note alongside the fruit.

What to Serve with Baked French Toast

With fresh fruit and honey syrup, baked French toast makes a generous breakfast on its own. I love a cup of coffee or Arabic tea with fresh mint alongside.

For a brunch gathering, add something savory, like Turkish börek, a spinach and cheese pie made with layers of phyllo. Its savory filling is a lovely complement to the honey and fruit.

If you’re serving cocktails, a pitcher of Agua de València brings fresh orange juice, cava, gin, and vodka to the table. It’s a festive addition for a holiday brunch or a leisurely weekend gathering.

Make Ahead and Store Leftovers

Assemble the Night Before

Butter and arrange the challah, pour over the yogurt custard, then cover and refrigerate overnight. You can keep the assembled dish refrigerated for up to 24 hours before baking.

The next morning, add the cold butter and milk, then bake as directed. Make the honey syrup while the French toast is in the oven, and leave the fruit and powdered sugar until you’re ready to serve.

Store and Reheat Cooked Leftovers

Transfer leftover French toast to a shallow, covered container and refrigerate within 2 hours of serving, or within 1 hour if the temperature is above 90°F. Keep the refrigerator at 40°F or below and use the leftovers within 3 to 4 days.

Reheat portions until the center reaches 165°F, then add fresh fruit and syrup to serve.

Freezing

For making breakfast ahead, stick with assembling the dish in the refrigerator the night before. I don’t recommend baking and freezing it to reheat for a later gathering.

More Breakfast Recipes for Your Brunch Table

Challah French Toast with Orange Honey Syrup

Torrijas de Leche (Spanish French Toast)

Breakfast Strata (Baked Egg Casserole)

What Is a Mediterranean Breakfast? The Ultimate Platter