Can I use homemade cornbread for this recipe?

Absolutely! In fact, homemade cornbread often works better than store-bought because you can control the sweetness and texture. Just make sure it's at least a day old for the best absorption of the custard mixture. If your homemade cornbread is particularly crumbly, you might want to cut larger cubes.

My cornbread is very dry. Will this recipe still work?

Very dry cornbread is actually perfect for this recipe! It will absorb the custard mixture beautifully. If your cornbread is extremely dry, you might consider adding an extra 2-3 tablespoons of milk to ensure there's enough moisture to go around.

Can I make this dairy-free?

Yes! This recipe adapts well to dairy alternatives. Substitute the milk with almond milk, oat milk, or coconut milk. Each will bring a slightly different flavor profile, with coconut milk creating the richest result. Just make sure to use unsweetened versions if you don't want to alter the sweetness level.

How do I know when it's completely cooked in the center?

The center should feel set when gently pressed but still have some give. A toothpick inserted in the center should come out mostly clean with perhaps a few moist crumbs. If you have an instant-read thermometer, the internal temperature should reach about 160°F. Remember that carryover cooking will continue to firm up the center as it cools.

Baked Cornbread French Toast Recipe

This Baked Cornbread French Toast transforms humble leftover cornbread into a delightful morning masterpiece that’ll have everyone rushing to the breakfast table. With its perfect balance of sweetness and that distinctive cornbread texture, this dish bridges the gap between comfort food and special occasion breakfast. Ready in just over an hour with minimal hands-on time, it’s the perfect solution for both lazy weekend mornings and holiday gatherings!

Why You’ll Love This Recipe

Clever Leftovers Solution: Transforms day-old cornbread into something even more delicious than the original—no waste and all taste!
Make-Ahead Friendly: Prep it the night before and simply pop it in the oven in the morning for a stress-free breakfast.
Crowd-Pleaser: The familiar flavors of cornbread combined with the comfort of French toast create a dish that appeals to both kids and adults.
Customizable: Works beautifully as a base for whatever toppings you’re in the mood for—berries, maple syrup, whipped cream, or even a savory twist.

Ingredients You’ll Need

Cornbread: The star of the show! Using leftover cornbread gives this dish its unique texture and flavor profile. The slight graininess adds wonderful character.
Milk: Provides the moisture that transforms the cornbread. The fat content helps create richness, so 2% or whole milk works best.
Eggs: These are crucial for binding everything together and giving that classic French toast custardy interior.
Maple Syrup: Infuses natural sweetness throughout the dish. Use pure maple syrup for the best flavor—it makes a noticeable difference.
Vanilla Extract: Adds that warm aromatic quality that elevates the entire dish from good to memorable.
Cinnamon: Brings warmth and that classic French toast flavor that everyone expects and loves.
Salt: Just a pinch balances the sweetness and enhances all the other flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Twists

Spiced Version: Add nutmeg, cardamom, or pumpkin pie spice for a fall-inspired variation
Citrus Infusion: Add orange or lemon zest to the custard mixture for a bright, fresh flavor
Chocolate Lover’s Dream: Fold chocolate chips into the mixture before baking

Texture Add-ins

Nutty Crunch: Sprinkle chopped pecans, walnuts, or almonds over the top before baking
Fruit Forward: Layer sliced bananas, peaches, or berries between the cornbread cubes
Streusel Topping: Mix butter, brown sugar, flour, and cinnamon for a crunchy sweet topping

How to Make Baked Cornbread French Toast

Step 1: Prepare the Baking Dish

Grease an 8-inch square baking dish thoroughly with butter or a good coating of cooking spray. This prevents sticking and helps create those delicious crispy edges everyone fights over.

Step 2: Prepare the Cornbread

Cut your leftover cornbread into roughly ¾-inch cubes. Don’t worry about making them perfect—some irregularity adds character! Arrange them evenly in your prepared dish, making sure there aren’t any huge gaps.

Step 3: Create the Custard Mixture

In a mixing bowl, combine milk, eggs, maple syrup, vanilla extract, cinnamon, and salt. Whisk vigorously until the mixture is completely uniform. The eggs should be fully incorporated with no streaks remaining.

Step 4: Combine and Soak

Pour the custard mixture evenly over the cornbread cubes, making sure to hit all areas. Use a spatula to gently press down on the cornbread, helping it absorb the liquid. Be gentle—you want the cubes to soak up the mixture but not completely fall apart.

Step 5: Preheat and Rest

Turn your oven to 350°F and allow the cornbread mixture to continue soaking while the oven preheats (about 10-15 minutes). This resting period is crucial for proper absorption!

Step 6: Bake to Perfection

Bake for 40-45 minutes until the center is set and the top has developed a beautiful golden crust. If the surface starts browning too quickly, simply tent some foil over the top to protect it while the center continues cooking.

Step 7: Cool Slightly and Serve

Allow the baked French toast to cool for about 10 minutes before serving. This resting time helps it set up for cleaner slices. Then top as desired and enjoy!

Pro Tips for Making the Recipe

Use Truly Dry Cornbread: Day-old or even two-day-old cornbread works best as it absorbs the custard mixture more effectively without falling apart.
Don’t Rush the Soaking: The longer the cornbread sits in the custard mixture (within reason), the more flavorful and moist the final result will be. For maximum flavor, consider preparing it the night before.
Check for Doneness Properly: The center should be set but still slightly moist—a toothpick should come out mostly clean but not completely dry.
The Maple Syrup Balance: Adjust the maple syrup in the mixture based on how sweet your cornbread is. If your cornbread is already quite sweet, stick with the lower amount.

How to Serve

Classic Toppings

Serve warm squares with a dusting of powdered sugar, fresh berries, and additional maple syrup for a traditional approach that never disappoints.

Indulgent Additions

Take it to the next level with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for special occasions.

Savory Direction

For a sweet-and-savory combo, try serving with a side of crispy bacon or breakfast sausage to balance the sweetness with salty, smoky flavors.

Make Ahead and Storage

Overnight Preparation

Prepare the entire dish the night before, cover with plastic wrap, and refrigerate. In the morning, let it sit at room temperature while the oven preheats, then bake as directed (you may need to add 5-10 minutes to the baking time).

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavor actually improves on day two as the spices continue to meld.

Freezing

This dish freezes beautifully! Cut into individual portions, freeze on a baking sheet until solid, then transfer to a freezer bag. It keeps for up to 2 months.

Reheating

For best results, thaw overnight in the refrigerator, then reheat in a 325°F oven until warmed through (about 15 minutes). Alternatively, microwave individual portions for 60-90 seconds.

FAQs

Can I use homemade cornbread for this recipe?

Absolutely! In fact, homemade cornbread often works better than store-bought because you can control the sweetness and texture. Just make sure it’s at least a day old for the best absorption of the custard mixture. If your homemade cornbread is particularly crumbly, you might want to cut larger cubes.
My cornbread is very dry. Will this recipe still work?

Very dry cornbread is actually perfect for this recipe! It will absorb the custard mixture beautifully. If your cornbread is extremely dry, you might consider adding an extra 2-3 tablespoons of milk to ensure there’s enough moisture to go around.
Can I make this dairy-free?

Yes! This recipe adapts well to dairy alternatives. Substitute the milk with almond milk, oat milk, or coconut milk. Each will bring a slightly different flavor profile, with coconut milk creating the richest result. Just make sure to use unsweetened versions if you don’t want to alter the sweetness level.
How do I know when it’s completely cooked in the center?

The center should feel set when gently pressed but still have some give. A toothpick inserted in the center should come out mostly clean with perhaps a few moist crumbs. If you have an instant-read thermometer, the internal temperature should reach about 160°F. Remember that carryover cooking will continue to firm up the center as it cools.

Final Thoughts

This Baked Cornbread French Toast takes humble leftover cornbread and transforms it into something truly special. I love how the cornmeal texture creates a unique twist on traditional French toast – slightly grainy yet incredibly tender inside with those perfect crispy edges. Whether you serve it for a lazy weekend breakfast, holiday brunch, or even breakfast-for-dinner, this dish strikes that perfect balance between everyday comfort food and something that feels just a little bit special. Give it a try next time you have cornbread leftovers – I promise you’ll never look at day-old cornbread the same way again!