This French toast casserole is the ultimate make-ahead breakfast: thick slices of challah soak overnight in a rich custard of eggs, milk, and warm spices, then bake until puffed, golden, and tender. It delivers all the flavor of classic French toast without standing at the stove flipping slices—perfect for holidays, brunch gatherings, or a special weekend morning. The challah’s sturdy crumb soaks up the custard beautifully, creating a soft, pudding-like interior with a lightly crisp top.
Ingredients
- 1 large loaf challah bread (about 1 lb / 450 g), cut into 1-inch cubes
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons 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 (55 g) cold unsalted butter, cut into small pieces
- 1/2 cup (60 g) chopped pecans or walnuts (optional)
Instructions
- Lightly grease a 9×13-inch (23×33 cm) baking dish. Place the challah cubes in the dish, spreading them evenly.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is dissolved and the mixture is smooth.
- Pour the custard evenly over the bread cubes. Press the bread down gently with a spatula to help it absorb the liquid. Cover the dish with plastic wrap and refrigerate for at least 8 hours, or overnight, so the bread soaks up the custard.
- When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes while the oven heats.
- In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the nuts if using.
- Sprinkle the topping evenly over the casserole.
- Bake for 40–45 minutes, until the casserole is puffed, golden brown, and set in the center. The internal temperature should reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes), checked with a food thermometer.
- Let the casserole rest for 5 minutes before serving. Serve warm, with maple syrup, fresh berries, or a dusting of powdered sugar.
Tips
- Use day-old or slightly stale challah: Fresh bread can turn mushy. If your challah is very fresh, cut it into cubes and let it sit out uncovered for a couple of hours to dry slightly.
- Don’t skip the overnight soak: The long soak allows the custard to fully penetrate the bread, giving you that soft, custardy interior. If you’re short on time, a minimum of 2 hours will work, but the texture won’t be as rich.
- Check for doneness: The center should feel set and spring back lightly when touched. If the top is browning too quickly, loosely cover with foil for the last 10 minutes.
- Substitution: No challah? Use brioche, Hawaiian bread, or a sturdy sourdough. Adjust sweetness slightly if your bread is already sweet.
Serving Suggestions
Serve this casserole warm with pure maple syrup, a drizzle of honey, or a dusting of powdered sugar. Fresh berries, sliced bananas, or sautéed apples add brightness. For a savory contrast, add a side of crispy bacon or breakfast sausage. It’s also delightful with a dollop of whipped cream or a spoonful of vanilla yogurt.
Variations
- Berry Bliss: Fold 1 cup (150 g) fresh or frozen blueberries, raspberries, or sliced strawberries into the bread cubes before adding the custard.
- Chocolate Hazelnut: Spread a thin layer of chocolate-hazelnut spread between the bread cubes, or add 1/2 cup (90 g) chocolate chips to the custard.
- Pumpkin Spice: Replace the heavy cream with 1 cup (240 ml) pumpkin puree and add 1 teaspoon pumpkin pie spice instead of cinnamon and nutmeg. Increase the sugar to 3/4 cup (150 g).
- Citrus Twist: Add 1 tablespoon of orange or lemon zest to the custard and swap the vanilla for almond extract for a bright, fragrant flavor.
- Savory Version: Omit the sugar, cinnamon, and nutmeg. Add 1 cup (150 g) shredded cheddar or Gruyère, 1/4 cup chopped chives, and 1 teaspoon Dijon mustard to the custard. Reduce the vanilla to 1 teaspoon.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion on a microwave-safe plate and microwave for 1–2 minutes, or warm in a 350°F (175°C) oven for 10–15 minutes. The topping will lose some crispness but the casserole will still be delicious. You can also freeze the baked casserole for up to 2 months—wrap it tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this casserole without the overnight soak? Yes, but the texture will be less custardy. A minimum of 2 hours in the refrigerator is recommended. If you skip the soak entirely, the bread may be dry in spots and the custard may not set properly.
Can I use a different type of bread? Absolutely. Brioche, croissants, or even sourdough work well. The key is to use a bread with a sturdy crumb that can absorb the custard without falling apart. Avoid very airy or thin-sliced breads.
How do I know when the casserole is fully cooked? The center should be set and not jiggle when you shake the dish. A food thermometer should read 160°F (71°C) in the center. The top should be golden brown and the edges slightly puffed.
Can I make this casserole gluten-free? Yes, use a gluten-free challah or your favorite gluten-free bread. The texture may be slightly different, but the custard will still work. Check that your other ingredients are gluten-free as well.
Can I use half-and-half instead of heavy cream? Yes, you can substitute half-and-half or even whole milk for the heavy cream. The casserole will be less rich and slightly less creamy, but it will still be delicious.
Why did my casserole turn out soggy? Sogginess usually happens when the bread is too fresh or the custard-to-bread ratio is off. Make sure your bread is slightly stale and that you measure the custard ingredients accurately. Also, avoid over-soaking—8 hours is plenty; more than 12 hours can make the bread break down.
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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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