This French toast casserole takes the classic breakfast and turns it into a crowd-pleasing, make-ahead dish. Using thick-cut Texas toast gives it a sturdy, custardy interior and beautifully crisp edges that hold up perfectly to soaking. It’s the ideal recipe for a relaxed weekend brunch or a holiday morning when you want a delicious meal without standing over a hot skillet.
Ingredients
- 1 loaf (about 16 oz / 450 g) Texas toast (8–10 slices, about 1 inch thick)
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- For the streusel topping:
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick / 113 g) cold unsalted butter, cut into small pieces
- 1/2 cup (50 g) chopped pecans or walnuts (optional)
Instructions
- Lightly grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
- Cut the Texas toast slices into 1-inch cubes. Spread them evenly in the prepared dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg (if using), and salt until the sugar is dissolved and the mixture is smooth.
- Pour the egg mixture evenly over the bread cubes. Gently press the bread down with a spatula to ensure all pieces are soaked. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to overnight (8–12 hours) for a deeper custard flavor.
- When ready to bake, preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit on the counter while the oven heats.
- Make the streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon. 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 streusel evenly over the casserole.
- Bake for 40–45 minutes, or until the casserole is puffed, golden brown on top, and the center is set (a knife inserted in the middle should come out clean). The internal temperature of the egg mixture should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes, when checked with a food thermometer.
- Let the casserole rest for 5–10 minutes before slicing and serving.
Tips
- Bread choice: Texas toast is ideal because it’s thick and sturdy. If you can’t find it, use brioche or challah, cut into 1-inch slices. Avoid thin sandwich bread, which will become soggy.
- Soaking time: At least 30 minutes is essential, but overnight is best. The longer soak allows the custard to fully saturate the bread, resulting in a more tender, pudding-like texture.
- Don’t overmix: When whisking the custard, stop as soon as the eggs are fully incorporated. Overmixing can incorporate too much air, causing the casserole to puff up and then collapse.
- Check for doneness: Ovens vary, so start checking at 35 minutes. If the top is browning too quickly, loosely tent it with foil for the remaining baking time.
Serving Suggestions
Serve warm, straight from the dish, with a dusting of powdered sugar and a drizzle of pure maple syrup. For a brunch spread, pair it with crispy bacon or breakfast sausage, fresh fruit salad, and a pot of hot coffee. A dollop of whipped cream or a spoonful of berry compote also adds a lovely touch.
Variations
- Berry Bliss: Scatter 1–2 cups of fresh or frozen blueberries, raspberries, or sliced strawberries over the bread cubes before pouring the custard.
- Chocolate Hazelnut: Spread a thin layer of chocolate-hazelnut spread on the bread slices before cutting into cubes. Omit the nuts in the streusel or use toasted hazelnuts.
- Apple Cinnamon: Sauté 2 peeled, diced apples with 1 tablespoon of butter and 1 teaspoon of cinnamon until soft, then fold into the bread mixture.
- Savory Twist: Skip the sugar and cinnamon. Add 1 cup of shredded cheddar cheese, 1/2 cup of cooked crumbled sausage, and 2 tablespoons of chopped chives to the custard. Reduce vanilla to 1 teaspoon.
Storage and Reheating
Store any 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 in 30-second intervals until warmed through. For a crispier texture, reheat in a 350°F (175°C) oven for 10–15 minutes, or until hot. You can also freeze the baked casserole for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this casserole the night before? Absolutely! Assemble the casserole completely, cover, and refrigerate for up to 12 hours. In the morning, just add the streusel and bake. You may need to add 5–10 minutes to the baking time if starting from a cold dish.
Can I use half-and-half instead of heavy cream? Yes, you can substitute half-and-half for the heavy cream. The casserole will be slightly less rich, but still delicious. You can also use all milk (2% or whole) and skip the cream entirely, though the texture will be less custardy.
Why is my casserole soggy in the middle? This usually happens when the bread isn’t thick enough or the casserole is underbaked. Make sure you’re using Texas toast or another thick, sturdy bread. Also, check the center with a knife or thermometer; it should be set, not jiggly.
Can I use stale bread? Yes, slightly stale bread is actually ideal because it absorbs the custard better without turning mushy. If your bread is fresh, you can dry it out by spreading the cubes on a baking sheet and leaving them out for a few hours, or toasting them lightly in a 300°F (150°C) oven for 10 minutes.
How do I know when it’s done? The top should be golden brown and puffed. The center should feel firm to the touch and a knife inserted in the middle should come out clean. For accuracy, use a food thermometer; the center should read 160°F (71°C).
Can I make this gluten-free? Yes, simply use a good-quality gluten-free Texas toast or thick-cut gluten-free bread. The rest of the ingredients are naturally gluten-free. Be sure to check your vanilla extract and other ingredients for gluten if you’re highly sensitive.
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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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