French Toast Casserole (Print View)

Comforting baked dish with custard-soaked bread, warm spices, and sweet brown sugar crunch

# What You'll Need:

→ Bread Base

01 - 1 loaf (about 1 pound) brioche or challah bread, cut into 1-inch cubes

→ Custard Mixture

02 - 6 large eggs
03 - 2 cups whole milk
04 - 1/2 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 teaspoons vanilla extract
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon salt

→ Topping

10 - 1/2 cup unsalted butter, melted
11 - 1/2 cup packed brown sugar
12 - 1 teaspoon ground cinnamon
13 - 1/2 cup chopped pecans or walnuts (optional)

# How to Make:

01 - Grease a 9x13 inch baking dish with butter or nonstick spray. Arrange the bread cubes evenly in the dish.
02 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
03 - Pour the custard mixture evenly over the bread cubes, gently pressing the bread down to help it absorb the liquid.
04 - In a small bowl, mix together melted butter, brown sugar, and cinnamon. Stir in nuts if using.
05 - Sprinkle the topping evenly over the casserole.
06 - Cover the dish with foil and refrigerate for at least 2 hours, or overnight for best results.
07 - Preheat the oven to 350°F. Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
08 - Bake covered for 30 minutes.
09 - Uncover and bake for an additional 15 minutes, until the top is golden and the custard is set.
10 - Let cool for 10 minutes before serving. Serve warm, optionally with maple syrup or fresh berries.

# Expert Suggestions:

01 -
  • Make it the night before and wake up to something that feels like a hug
  • The crispy cinnamon sugar crust creates this incredible contrast with the soft custard soaked bread
  • Feeds a crowd without standing over a stove flipping individual slices
02 -
  • If your bread is too fresh the texture becomes gummy instead of fluffy so drying it out first is non negotiable
  • Overbaking creates a rubbery texture so pull it out when the center still has a slight wobble
  • The refrigeration time is what transforms this from bread pudding into proper French toast casserole
03 -
  • Cut your bread cubes slightly larger than you think you need they shrink during soaking
  • Place your baking dish on a sheet pan to catch any potential overflow in the oven

Go Back