Green Mountain French Toast Casserole is a make-ahead breakfast dish that layers thick slices of bread in a rich, spiced custard, then bakes into a soft, pudding-like center with a crisp, golden top. It gets its name from the Green Mountain state of Vermont, where maple syrup is a beloved staple—and this casserole leans into that flavor with a maple-infused custard and a crunchy pecan streusel. It’s the perfect choice for holiday mornings or weekend brunch because you can assemble it the night before and simply bake it in the morning.
Ingredients
- 1 loaf (about 16 oz / 450 g) French bread or brioche, cut into 1-inch cubes (about 10 cups)
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/2 cup (170 g) pure maple syrup
- 1/4 cup (50 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
- 1/2 cup (115 g) unsalted butter, cold and cut into small pieces
- 1 cup (120 g) chopped pecans
Instructions
- Lightly grease a 9×13-inch baking dish. Place the bread cubes in the dish, spreading them evenly.
- In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, granulated sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Pour the custard over the bread cubes, pressing down gently with a spatula to ensure all the bread is soaked. Cover the dish with plastic wrap and refrigerate for at least 8 hours, or overnight.
- When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter while the oven heats.
- In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the pecans.
- Sprinkle the topping evenly over the casserole.
- Bake uncovered for 45–50 minutes, until the top is golden and the center is set. The internal temperature of the egg custard 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 10 minutes before serving. Serve warm, with extra maple syrup if desired.
Tips
- Use day-old bread: Slightly stale bread absorbs the custard better without turning mushy. If your bread is fresh, toast the cubes in a 300°F (150°C) oven for 10 minutes before assembling.
- Don’t skip the overnight soak: The 8-hour chill is what gives the casserole its signature custard texture. If you’re short on time, 4 hours will work, but the result won’t be as creamy.
- Check for doneness: The center should jiggle slightly when you shake the dish, but the custard should not be liquid. A thermometer is the most reliable way to ensure it’s cooked through.
- Make it gluten-free: Use a gluten-free bread and substitute the all-purpose flour in the topping with a gluten-free blend. The texture will be slightly denser but still delicious.
Serving Suggestions
Serve this casserole as the centerpiece of a brunch spread. Pair it with crispy bacon or breakfast sausage, fresh fruit salad, and a pot of hot coffee. For a touch of elegance, drizzle with extra maple syrup and a dusting of powdered sugar. It also pairs well with a side of yogurt and berries for a lighter meal.
Variations
- Apple Cinnamon: Add 2 cups (240 g) of peeled, diced apples to the bread cubes before pouring the custard. Reduce the maple syrup to 1/3 cup (113 g) and add an extra teaspoon of cinnamon.
- Chocolate Chip: Fold 1 cup (175 g) of semi-sweet chocolate chips into the bread mixture. Omit the nutmeg and use 1/2 teaspoon of almond extract instead of vanilla.
- Savory Twist: Omit the maple syrup and sugar. Add 1 cup (120 g) of shredded cheddar cheese, 1/2 cup (60 g) of cooked crumbled bacon, and 2 tablespoons of chopped chives to the custard. Reduce the cinnamon and nutmeg to a pinch each.
- Dairy-Free: Use almond milk or oat milk in place of whole milk, and coconut cream in place of heavy cream. Use a vegan butter substitute in the topping. The texture will be slightly less rich but still satisfying.
Storage and Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, place a serving on a microwave-safe plate and heat in 30-second intervals until warmed through, or reheat in a 350°F (175°C) oven for 10–15 minutes. The topping will lose some of its crunch upon reheating, but the flavor remains. You can also freeze the unbaked casserole for up to 2 months; thaw overnight in the refrigerator before baking.
Frequently Asked Questions
Can I use a different type of bread? Yes, challah, brioche, or even Texas toast work well. Avoid very dense breads like sourdough, which may not absorb the custard evenly.
Can I make this casserole without the overnight soak? Yes, but the texture will be less custard-like. If you skip the soak, reduce the baking time by about 10 minutes and check for doneness early.
Can I use half-and-half instead of heavy cream? Yes, you can substitute half-and-half for the heavy cream, but the casserole will be less rich. For a lighter version, use all milk.
Why is my casserole soggy in the middle? This usually happens if the bread wasn’t stale enough or if the custard wasn’t fully absorbed before baking. Make sure to press the bread down gently after pouring the custard and give it the full 8 hours to soak.
Can I add fruit to the casserole? Absolutely. Berries, sliced bananas, or diced pears work well. If using frozen fruit, thaw and drain it first to avoid excess liquid.
How do I know when it’s done? The top should be golden brown and the center should be set but still slightly jiggly. A food thermometer inserted into the center should read 160°F (71°C).
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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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