Orange Marmalade French Toast Bake

Why You’ll Love This Recipe

I love this French toast bake because the orange marmalade gives an ordinary breakfast casserole a bright citrus flavor. Its combination of sweetness and slight bitterness balances the rich custard beautifully.

I also appreciate how convenient this recipe is for entertaining. Instead of standing at the stove making individual slices of French toast, I prepare everything in one baking dish and let the oven do the work.

Another reason I make it is the texture. I get a lightly golden, crisp top with a soft, custardy center, while pockets of marmalade add extra orange flavor throughout.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the French Toast Bake

• 1 large loaf brioche or challah bread, about 14–16 ounces
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh orange zest
• 1/4 teaspoon salt
• 3/4 cup orange marmalade
• 2 tablespoons unsalted butter, for greasing the baking dish

For the Topping

• 2 tablespoons granulated or coarse sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted
• Powdered sugar, optional
• Fresh orange slices or berries, optional

Directions

1. Prepare the Baking Dish

I lightly butter a 9×13-inch baking dish so the French toast doesn’t stick during baking.

I cut the brioche or challah into approximately 1-inch cubes and arrange about half of the bread evenly across the bottom of the dish.

2. Add the Marmalade

I spoon small amounts of orange marmalade over the first layer of bread. I don’t worry about spreading it perfectly because I like having little pockets of concentrated orange flavor.

I add the remaining bread cubes and spoon more marmalade over the top.

3. Prepare the Custard

In a large bowl, I whisk together the eggs, whole milk, heavy cream, sugar, vanilla, cinnamon, orange zest, and salt.

I continue whisking until the eggs are completely incorporated and the custard is smooth.

4. Add the Custard

I slowly pour the custard mixture over the bread, making sure I distribute it across the entire baking dish.

I gently press the bread down with a spatula or the back of a spoon so the pieces can absorb the custard.

5. Refrigerate

I cover the baking dish and refrigerate it for at least 2 hours. For an easy overnight breakfast, I prepare it before bed and refrigerate it overnight.

This resting time allows the bread to absorb the orange-flavored custard.

6. Prepare for Baking

When I’m ready to bake, I remove the casserole from the refrigerator while I preheat my oven to 350°F (175°C).

I combine the sugar and cinnamon and sprinkle the mixture over the top. Then I drizzle the melted butter evenly over the bread.

7. Bake

I bake the French toast uncovered for about 40–50 minutes.

I look for a golden-brown top and a center that appears set rather than wet. If the top browns too quickly, I loosely cover the dish with foil during the final part of baking.

8. Rest and Serve

I let the casserole rest for about 10 minutes after removing it from the oven.

Before serving, I dust the top with powdered sugar and add fresh orange slices or berries when I want an extra colorful presentation.

Servings and Timing

I prepare this recipe in a 9×13-inch baking dish and get approximately 8 servings.

• Prep time: 20 minutes
• Chilling time: at least 2 hours or overnight
• Bake time: 40–50 minutes
• Resting time: 10 minutes
• Total time: about 3 hours 10 minutes, including minimum chilling time
• Servings: 8

Variations

Cream Cheese Orange Marmalade French Toast Bake

I add small cubes of softened cream cheese between the bread layers. The creamy, slightly tangy cheese pairs especially well with the sweet orange marmalade.

Cranberry Orange French Toast Bake

I scatter dried cranberries between the layers or add fresh cranberries when they’re in season. I like the extra tartness they bring to the sweet custard.

Chocolate Orange French Toast Bake

I add semi-sweet or dark chocolate chips between the bread layers. Chocolate and orange create a richer version that’s especially good for a holiday brunch.

Pecan Orange French Toast Bake

I sprinkle chopped pecans over the top before baking. They become lightly toasted in the oven and give me a crunchy contrast to the soft bread.

Lemon Marmalade French Toast Bake

I replace the orange marmalade with lemon marmalade and use fresh lemon zest instead of orange zest for a sharper citrus flavor.

Storage/Reheating

I refrigerate leftover Orange Marmalade French Toast Bake in an airtight container or tightly covered baking dish for up to 3–4 days.

To reheat individual portions, I microwave them until warmed through. When I want to restore some of the crisp texture on top, I prefer reheating portions in a 325°F (165°C) oven until hot.

I can also freeze individual portions for up to 2 months. I let the casserole cool completely before wrapping the portions and placing them in a freezer-safe container.

I thaw frozen portions overnight in the refrigerator before reheating.

FAQs

Can I make Orange Marmalade French Toast Bake the night before?

Yes. I actually prefer preparing it the night before when I’m serving it for breakfast or brunch. I assemble the casserole, cover it, and refrigerate it overnight. In the morning, I add the topping and bake it.

What is the best bread for French Toast Bake?

I prefer brioche or challah because both breads are rich and absorb the custard beautifully. French bread also works well, particularly when it’s a day old and slightly dry.

Can I use a different flavor of marmalade?

Yes. I can use lemon, grapefruit, or another citrus marmalade. I can also experiment with fruit preserves, although the flavor will be sweeter and won’t have quite the same characteristic marmalade bitterness.

Why is my French Toast Bake soggy in the middle?

If the center is excessively wet, I may need to bake it longer. I also make sure I use the correct amount of bread and let the casserole rest after baking. The center should be soft and custardy, but it shouldn’t contain uncooked liquid.

Can I make Orange Marmalade French Toast Bake without heavy cream?

Yes. I can replace the heavy cream with additional whole milk. The finished casserole won’t be quite as rich, but I still get a soft and flavorful French toast bake.

Conclusion

Orange Marmalade French Toast Bake is one of my favorite recipes for turning a simple breakfast casserole into something special. I love how the sweet and tangy marmalade combines with creamy vanilla custard, tender bread, cinnamon, and fresh orange zest.

Orange Marmalade French Toast Bake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Orange Marmalade French Toast Bake is a warm breakfast casserole with tender brioche or challah soaked in creamy vanilla-orange custard and layered with sweet, tangy marmalade. Its golden top and soft custardy center make it perfect for holiday breakfasts and weekend brunches.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40–50 minutes
• Total Time: 3 hours 10 minutes
• Yield: 8 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 large loaf brioche or challah bread, about 14–16 ounces
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh orange zest
• 1/4 teaspoon salt
• 3/4 cup orange marmalade
• 2 tablespoons unsalted butter, for greasing the baking dish
• 2 tablespoons granulated or coarse sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted
• Powdered sugar, optional
• Fresh orange slices or berries, optional

Cook Mode Prevent your screen from going dark

Instructions

1. Lightly butter a 9×13-inch baking dish. Cut the brioche or challah into approximately 1-inch cubes and arrange half of the bread evenly in the dish.
2. Spoon small amounts of orange marmalade over the first layer of bread. Add the remaining bread cubes and spoon the remaining marmalade over the top.
3. In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, orange zest, and salt until smooth and thoroughly combined.
4. Slowly pour the custard evenly over the bread. Gently press the bread down with a spatula or the back of a spoon to help it absorb the custard.
5. Cover the baking dish and refrigerate for at least 2 hours or overnight.
6. Remove the casserole from the refrigerator while preheating the oven to 350°F (175°C). Combine the topping sugar and cinnamon and sprinkle evenly over the casserole, then drizzle with the melted butter.
7. Bake uncovered for 40–50 minutes, until the top is golden brown and the center is set rather than wet. Loosely cover with foil if the top begins browning too quickly.
8. Let the casserole rest for about 10 minutes before serving. Dust with powdered sugar and garnish with fresh orange slices or berries if desired.

Notes

• The casserole can be assembled the night before, covered, and refrigerated. Add the topping immediately before baking.
• Brioche and challah work especially well because they absorb the custard while maintaining a rich, tender texture. Slightly stale French bread can also be used.
• For a cream cheese variation, add small cubes of softened cream cheese between the bread layers.
• Dried or fresh cranberries, chocolate chips, or chopped pecans can be added between the layers for different flavor variations.
• Lemon or grapefruit marmalade can replace the orange marmalade.
• The heavy cream can be replaced with additional whole milk for a lighter casserole.
• Store leftovers covered in the refrigerator for up to 3–4 days.
• Reheat individual portions in the microwave or in a 325°F (165°C) oven for a crisper top.
• Freeze completely cooled individual portions for up to 2 months and thaw overnight in the refrigerator before reheating.

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 31 g
• Sodium: 390 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 59 g
• Fiber: 2 g
• Protein: 13 g
• Cholesterol: 190 mg