Yogurt Custard French Toast Bake

Serves 6 · 15 min prep · 40 min cook

Ingredients

• 1 lb (about 10 cups) day-old brioche or challah, cubed
• 1.5 cups plain whole-milk Greek yogurt
• 1 cup whole milk
• 5 large eggs
• 1/3 cup pure maple syrup
• 2 tsp vanilla extract
• 1.5 tsp ground cinnamon
• 1/4 tsp kosher salt
• 2 tbsp unsalted butter, melted
• 2 tbsp turbinado sugar for topping
• 1 cup fresh berries for serving
• 1/4 cup extra maple syrup for serving

Instructions

1. 1Grease a 9x13-inch baking dish with a thin film of the melted butter and scatter the bread cubes in an even layer.
2. 2In a blender or large bowl whisk the Greek yogurt, milk, eggs, maple syrup, vanilla, cinnamon, and salt until the custard is completely smooth and pourable.
3. 3Pour the yogurt custard evenly over the bread, pressing the cubes down gently with a spatula so every piece soaks.
4. 4Cover the dish and refrigerate at least 30 minutes or up to overnight so the bread fully absorbs the custard.
5. 5When ready to bake, preheat the oven to 350°F and uncover the dish; drizzle any remaining melted butter over the top.
6. 6Sprinkle turbinado sugar across the surface for a crackly bakery-style crust.
7. 7Bake uncovered for 35 to 42 minutes, until the center is puffed and set, the edges are deep golden, and the top crackles when tapped.
8. 8Rest the bake for 10 minutes so the custard firms into clean slices rather than collapsing.
9. 9Cut into squares and plate with fresh berries.
10. 10Finish with a light maple drizzle and serve warm for brunchy weekend comfort.