This French toast casserole is a make-ahead breakfast that layers thick slices of brioche or challah in a rich, custardy mixture of eggs, milk, and warm spices, then bakes until puffed and golden. Inspired by the cozy, generous style of Molly Yeh’s cooking, it works because the bread soaks overnight, so every bite is soft in the middle with a slightly crisp, caramelized top. It’s the perfect dish for holidays, brunch gatherings, or any morning when you want a special breakfast without standing at the stove.
Ingredients
- 1 large loaf (about 1 lb / 450 g) brioche or challah, cut into 1-inch cubes (about 10 cups)
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3/4 cup (150 g) granulated sugar
- 2 tablespoons (30 ml) pure maple syrup, plus more for serving
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- For the streusel topping:
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1/2 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 with butter or nonstick spray. Place the bread cubes in the dish, spreading them evenly.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt until the sugar is dissolved and the mixture is smooth.
- Pour the custard evenly over the bread cubes. Use a spatula to gently press the bread down so it’s submerged. Cover the dish with plastic wrap and refrigerate for at least 8 hours, or overnight.
- 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 20-30 minutes while the oven heats.
- In a small bowl, make the streusel: 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 nuts if using.
- Sprinkle the streusel evenly over the top of the casserole.
- Bake for 40-45 minutes, until the top is golden 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 serving. Drizzle 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, cut it into cubes and let it sit out on a baking sheet for a few hours, or toast it lightly in the oven for 5 minutes before assembling.
- Don’t skip the overnight soak: The 8-hour soak is what gives the casserole its custardy interior. If you’re short on time, a minimum of 4 hours will work, but the texture won’t be quite as soft.
- Check for doneness: Ovens vary, so start checking at 35 minutes. The top should be deep golden brown, and the center should not jiggle when you shake the dish. A food thermometer is the most reliable way to ensure the egg mixture is fully cooked.
- Make it gluten-free: Use a good-quality gluten-free brioche or a sturdy gluten-free bread. The texture will be slightly denser, but the casserole will still be delicious.
Serving Suggestions
Serve this casserole warm, straight from the dish, with a generous pour of warm maple syrup. It pairs beautifully with fresh berries, a dollop of whipped cream, or a side of crispy bacon or sausage. For a brunch spread, add a simple green salad or fresh fruit salad to balance the richness.
Variations
- Berry Bliss: Fold 1 cup (150 g) of fresh or frozen blueberries, raspberries, or sliced strawberries into the bread cubes before adding the custard.
- Chocolate Hazelnut: Swap the maple syrup for 2 tablespoons of chocolate-hazelnut spread, and add 1/2 cup (85 g) of chocolate chips to the bread. Skip the nuts in the streusel or use hazelnuts.
- Pumpkin Spice: Replace the maple syrup with 1/2 cup (120 ml) of pumpkin puree and add 1 teaspoon of pumpkin pie spice along with the cinnamon and nutmeg. This version is perfect for fall.
- Savory Twist: Omit the sugar, maple syrup, and vanilla. Reduce cinnamon to 1/2 teaspoon and add 1 teaspoon of black pepper, 1 cup (150 g) of shredded Gruyère or cheddar, and 1/2 cup (75 g) of cooked, crumbled bacon. Bake as directed, and serve with a sprinkle of fresh chives.
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 heat in 30-second intervals until warmed through, or reheat in a 350°F (175°C) oven for 10-15 minutes to restore some crispness. 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 fridge before reheating.
Frequently Asked Questions
Can I make this casserole without the overnight soak? Yes, but the texture will be different. Without the soak, the bread won’t absorb the custard as fully, so the casserole will be more like a bread pudding with distinct bread pieces. If you’re in a hurry, let it sit for at least 30 minutes at room temperature before baking, and increase the baking time by 5-10 minutes.
What’s the best bread to use? Brioche, challah, or any rich, eggy bread works best because it’s soft and absorbs the custard beautifully. You can also use French bread or sourdough, but the texture will be chewier. Avoid pre-sliced sandwich bread, which can become too mushy.
Can I use half-and-half instead of heavy cream? Yes, you can substitute half-and-half for the heavy cream, or even use all whole milk. The casserole will be a bit less rich and creamy, but still delicious. For a lighter version, use 2 cups (480 ml) of whole milk and 1 cup (240 ml) of half-and-half.
Why is my casserole soggy in the middle? This usually happens when the bread hasn’t absorbed the custard evenly, or if the casserole is underbaked. Make sure to press the bread down gently after pouring the custard, and bake until the center is set and a thermometer reads 160°F (71°C). If the top is browning too quickly, cover loosely with foil for the last 10 minutes.
Can I assemble this the night before and bake it in the morning? Absolutely, that’s the whole point! Assemble the casserole, cover it, and refrigerate for up to 24 hours. In the morning, just add the streusel and bake. You may need to add 5-10 minutes to the baking time if it’s straight from the fridge.
Can I make this in a round dish instead of a 9×13? Yes, you can use a 10-inch (25 cm) round baking dish or a 2-quart (2 L) casserole dish. The baking time will be similar, but check for doneness a few minutes earlier, as a deeper dish may take longer.
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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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