This French toast casserole for two is a cozy, oven-baked breakfast that gives you all the custardy, cinnamon-sugar goodness of classic French toast without standing at the stove flipping slices. It’s made by layering thick bread in a small baking dish, pouring over a rich egg-milk custard, and baking until puffed and golden. Perfect for a weekend morning or a special breakfast in bed, this small-batch recipe is scaled to fit a 1-quart baking dish and serves two generously.
Ingredients
- 4 cups (about 6 oz / 170 g) stale brioche or challah, cut into 1-inch cubes (about 4 thick slices)
- 2 large eggs
- 1/2 cup (120 ml) whole milk
- 2 tablespoons (30 ml) heavy cream (optional, for extra richness)
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- Pinch of salt
- 1 tablespoon (14 g) unsalted butter, melted, for greasing the dish
- For the topping: 1 tablespoon (13 g) brown sugar and 1/2 teaspoon cinnamon, mixed
Instructions
- Grease a 1-quart (about 8×6-inch) baking dish with the melted butter. Place the bread cubes in the dish, spreading them evenly.
- In a medium bowl, whisk together the eggs, milk, heavy cream (if using), granulated sugar, vanilla, cinnamon, nutmeg (if using), and salt until well combined and the sugar is dissolved.
- Pour the custard evenly over the bread cubes. Gently press down on the bread with a spatula to help it soak up the custard. Let it sit at room temperature for 10 minutes, pressing down occasionally.
- Meanwhile, preheat your oven to 350°F (175°C).
- Sprinkle the brown sugar-cinnamon mixture over the top of the casserole.
- Bake for 30–35 minutes, until the casserole is puffed and golden brown, and the center is set (a knife inserted in the middle comes out clean). The internal temperature of the egg custard should reach 160°F (71°C) as a safe minimum, per USDA FSIS guidelines.
- Let cool for 5 minutes before serving. Serve warm, dusted with powdered sugar or with maple syrup.
Tips
- Use stale bread: Day-old bread absorbs the custard better without turning mushy. If your bread is fresh, toast the cubes in a 300°F (150°C) oven for 5–7 minutes to dry them out.
- Don’t oversoak: Letting the bread sit for more than 15 minutes before baking can make the casserole too soggy. If you want to prep it the night before, cover and refrigerate, but reduce the soaking time to 5 minutes before baking.
- Check for doneness: The top may brown before the center is set. If so, cover loosely with foil for the last 10 minutes of baking.
- Substitutions: Use any sturdy bread like sourdough or French bread. For a dairy-free version, use almond milk and coconut oil instead of butter; the texture will be slightly less rich.
Serving Suggestions
Serve the casserole warm with a drizzle of maple syrup, a dusting of powdered sugar, or a spoonful of berry compote. Add a side of crispy bacon or sausage for a savory contrast, and a cup of coffee or fresh orange juice to round out the meal.
Variations
- Berry Bliss: Fold 1/2 cup (75 g) fresh or frozen blueberries or raspberries into the bread cubes before adding the custard.
- Chocolate Hazelnut: Spread a thin layer of chocolate-hazelnut spread on each bread cube before arranging in the dish.
- Savory Twist: Omit the sugar, vanilla, and cinnamon. Add 1/2 cup (50 g) grated cheddar cheese and 2 tablespoons chopped chives to the custard. Bake as directed and serve with a fried egg on top.
- Pumpkin Spice: Replace the cinnamon and nutmeg with 1 teaspoon pumpkin pie spice and add 2 tablespoons (30 g) pumpkin puree to the custard.
Storage and Reheating
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion on a microwave-safe plate and heat in 30-second intervals until warm, or reheat in a 350°F (175°C) oven for 10–12 minutes. You can also freeze the baked casserole for up to 1 month; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this casserole the night before? Yes, assemble the casserole, cover, and refrigerate for up to 12 hours. When ready to bake, let it sit at room temperature for 20 minutes while the oven preheats, then bake as directed, adding 5–10 minutes to the baking time.
Can I use regular sandwich bread? Yes, but the texture will be softer and less sturdy. Use about 4 slices, and consider toasting them briefly to help them hold up.
Why is my casserole runny in the middle? This usually means it wasn’t baked long enough. The custard needs to reach 160°F (71°C) to be safe and set. If the top is browning too quickly, cover with foil and continue baking until the center is firm.
Can I skip the heavy cream? Absolutely. Replace it with an equal amount of milk. The casserole will be slightly less rich but still delicious.
How do I know when it’s done? The edges will be golden and puffed, and the center should no longer look wet. A knife inserted into the middle should come out clean, or the internal temperature should read 160°F (71°C) on an instant-read thermometer.
Can I double this recipe? Yes, double all ingredients and use a 9×13-inch baking dish. Increase the baking time to 40–45 minutes, and check for doneness as directed.
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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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