The Hotel Madeleine Plaza is a beloved French toast casserole that layers thick slices of bread in a rich, custardy mixture of eggs, milk, and warm spices, then bakes until golden and puffy. It is a make-ahead breakfast or brunch dish that delivers the comfort of classic French toast with the ease of a casserole, making it perfect for feeding a crowd. The top turns crisp and caramelized while the center stays soft and tender, creating a delightful contrast in every bite.
Ingredients
- 1 loaf (about 1 lb / 450 g) day-old brioche or challah bread, cut into 1-inch (2.5 cm) cubes
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3/4 cup (150 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
- 1/2 teaspoon ground cinnamon
- 1/4 cup (60 g) cold unsalted butter, cut into small pieces
- Optional: 1/2 cup (60 g) chopped pecans or walnuts
Instructions
- Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
- Place the bread cubes in the prepared dish, spreading them evenly.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Pour the egg mixture evenly over the bread cubes. Press the bread down gently with a spatula to help it soak up the custard. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
- When ready to bake, preheat the oven to 350°F (175°C).
- In a small bowl, mix 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 topping evenly over the casserole.
- Bake for 40–45 minutes, or until the top is golden and the center is set (a knife inserted in the middle comes out clean). If the top browns too quickly, cover loosely with foil.
- Let the casserole rest for 5 minutes before serving. Serve warm, with maple syrup, fresh berries, or a dusting of powdered sugar.
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 10 minutes to dry them out.
- Soaking time: For the best texture, let the casserole soak in the refrigerator for at least 1 hour, or overnight. This allows the custard to fully saturate the bread.
- Don’t overmix: Whisk the custard gently to avoid incorporating too much air, which can make the casserole puff up and then collapse.
- Check for doneness: The center should be just set—not jiggly—and the top deep golden. Overbaking can dry it out.
Serving Suggestions
Serve the Hotel Madeleine Plaza warm, cut into squares. Drizzle with maple syrup or honey, and add a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Fresh fruit—like sliced strawberries, blueberries, or sautéed apples—adds brightness. For a savory contrast, serve with crispy bacon or breakfast sausage.
Variations
- Berry Bliss: Scatter 1 cup (150 g) of fresh or frozen berries (blueberries, raspberries, or chopped strawberries) over the bread before pouring the custard.
- Chocolate Hazelnut: Spread a layer of chocolate-hazelnut spread between the bread slices before cubing, or swirl it into the custard.
- Savory Twist: Omit the sugar and spices, and add 1 cup (100 g) of shredded cheese, 1/2 cup (75 g) of cooked crumbled bacon, and 2 tablespoons of chopped chives to the custard. Reduce the vanilla.
- Gluten-Free: Use a good-quality gluten-free bread (like a brioche-style loaf) and a gluten-free all-purpose flour blend for the topping.
Storage and Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion on a microwave-safe plate and heat in 30-second bursts until warm, or reheat in a 350°F (175°C) oven for 10–15 minutes. The topping may soften upon reheating, but the flavor will remain. You can also freeze the baked casserole for up to 3 months; thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I use regular sandwich bread instead of brioche? Yes, but the texture will be denser. Use a good-quality white bread or sourdough, and slightly reduce the custard if the bread is very thin.
Can I make this ahead of time? Absolutely. Assemble the casserole, cover, and refrigerate overnight. In the morning, let it sit at room temperature for 20 minutes while the oven preheats, then bake as directed. You may need to add 5–10 minutes to the baking time if it’s cold from the fridge.
Why is my casserole soggy in the middle? This usually happens if the bread is too fresh or the custard is too much for the bread. Use stale bread, press it down gently while soaking, and make sure the casserole is fully set before removing it from the oven. Test with a knife.
Can I use almond milk or oat milk instead of dairy? Yes, but the custard will be less rich. Use a full-fat version and consider adding 2 tablespoons of melted butter to the custard to compensate for the lack of cream.
Can I skip the topping? Yes, the casserole is delicious without it. If you skip it, you might want to sprinkle a little extra cinnamon sugar over the top before baking for a crunchy finish.
How do I know when it’s done? The center should be set—when you gently shake the dish, it shouldn’t jiggle. A knife inserted into the center should come out clean, and the internal temperature should be 160°F (71°C) for egg dishes, according to USDA FSIS safe minimum internal temperature guidelines.
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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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