This French toast casserole is the breakfast you can assemble the night before and bake in the morning. It layers thick slices of bread in a rich, custardy mixture of eggs, milk, and warm spices, then bakes up golden and tender with a crisp, caramelized top. It’s a classic oven-baked version of the beloved stovetop breakfast, perfect for feeding a crowd without standing over a hot skillet.
Ingredients
- 1 large loaf (about 14 oz / 400 g) brioche, challah, or French bread, cut into 1-inch (2.5 cm) cubes (about 10 cups)
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (25 g) brown sugar, packed
- 1 tablespoon (15 ml) vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the topping:
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (60 g) cold unsalted butter, cut into small pieces
- 1/4 cup (30 g) chopped pecans or walnuts (optional)
Instructions
- Lightly grease a 9×13-inch (23×33 cm) baking dish. Place the bread cubes in the dish, spreading them evenly.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is dissolved and the mixture is smooth.
- Pour the custard evenly over the bread cubes. Gently press the bread down with a spatula to help it soak up the custard. Cover the dish with plastic wrap and refrigerate for at least 8 hours, or overnight.
- When ready to bake, remove the dish from the refrigerator and let it sit at room temperature for 30 minutes while the oven preheats.
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the nuts if using.
- Sprinkle the topping evenly over the casserole.
- Bake for 45–50 minutes, until the casserole is puffed and golden, and a knife inserted into the center comes out clean. The internal temperature of the egg custard should reach 160°F (71°C) as per USDA FSIS safe minimum for egg dishes.
- Let the casserole rest for 5–10 minutes before serving. Serve warm, with maple syrup or fresh fruit if desired.
Tips
- Bread choice: Stale or slightly dried bread absorbs the custard better than fresh, soft bread. If your bread is very fresh, spread the cubes on a baking sheet and toast them in a 300°F (150°C) oven for 10 minutes, then let cool before using.
- Don’t skip the soak: The overnight resting time is essential for the bread to fully absorb the custard. If you’re short on time, let it sit for at least 2 hours, but the texture will be less tender.
- Check for doneness: Ovens vary, so start checking at 40 minutes. The casserole should be set in the center and lightly browned on top. Overbaking can dry it out.
- Substitutions: Use half-and-half instead of cream for a lighter version, or swap the milk for almond or oat milk (the custard will be slightly less rich). For a gluten-free version, use gluten-free bread and substitute the flour in the topping with an equal amount of almond flour.
Serving Suggestions
Serve the casserole warm with a drizzle of maple syrup, a dusting of powdered sugar, or a spoonful of berry compote. It pairs beautifully with fresh fruit, crispy bacon or sausage, and a hot cup of coffee. For a brunch spread, add a side of yogurt and granola or a simple green salad.
Variations
- Berry French Toast Casserole: Scatter 1 cup (about 150 g) of fresh or frozen blueberries, raspberries, or sliced strawberries over the bread before pouring the custard.
- Apple Cinnamon: Sauté 2 peeled, diced apples with 1 tablespoon butter and 1 teaspoon cinnamon until soft, then fold into the bread cubes.
- Chocolate Hazelnut: Swirl 1/2 cup (about 150 g) of chocolate-hazelnut spread into the custard before pouring, and top with chopped hazelnuts.
- Savory Version: Omit the sugar, vanilla, and cinnamon. Add 1 cup (100 g) of shredded cheddar cheese, 1/2 cup (50 g) of cooked crumbled bacon, and 2 tablespoons of chopped chives to the custard. Reduce the brown sugar in the topping to 2 tablespoons.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place a portion on a microwave-safe plate and heat in 30-second bursts until warm, or reheat in a 350°F (175°C) oven for 10–15 minutes. The casserole can also be frozen before baking: assemble, cover tightly, and freeze for up to 1 month. Thaw in the refrigerator overnight, then bake as directed, adding 10–15 minutes to the baking time.
Frequently Asked Questions
Can I make this casserole without the overnight soak? Yes, but the bread won’t absorb as much custard, so the texture will be more like bread pudding with a firmer top. Let it sit at room temperature for at least 30 minutes to allow some absorption.
What’s the best bread to use? Brioche, challah, or French bread are ideal because they’re rich and sturdy. Avoid very thin-sliced sandwich bread, which can turn mushy.
Can I use half-and-half instead of heavy cream? Absolutely. Replace the cream with half-and-half or even whole milk for a lighter casserole. The custard will be slightly less creamy but still delicious.
How do I know when it’s done? The casserole should be puffed and golden, and a knife inserted into the center should come out clean. If you have a food thermometer, the center should read 160°F (71°C).
Can I add a streusel topping? Yes! The recipe includes a simple crumb topping. You can also add rolled oats to the topping for extra crunch.
Can I freeze the baked casserole? Yes, bake it, let it cool completely, then wrap tightly and freeze for up to 1 month. Reheat directly from frozen in a 350°F (175°C) oven for 20–25 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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