French toast casserole is a baked dish made with bread, eggs, milk, and sweet spices, assembled the night before and baked until puffy and golden. It delivers the comfort of classic French toast without standing at the stove flipping slices, making it a favorite for holiday mornings and brunch gatherings. This version is calculated for approximately 380 calories per serving, using reduced-fat milk and a modest amount of butter and maple syrup, so you can enjoy a generous portion without derailing your day.
Ingredients
- 1 large loaf (about 16 oz / 450 g) day-old brioche or challah, cut into 1-inch cubes
- 8 large eggs
- 2 cups (480 ml) reduced-fat milk (2%)
- 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
- 1/4 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, melted, plus more for greasing
- For the topping: 2 tablespoons (25 g) brown sugar and 1/2 cup (60 g) chopped pecans (optional)
- For serving: warm maple syrup (about 1 tablespoon per serving)
Instructions
- Grease a 9×13-inch (23×33 cm) baking dish with butter. Place the bread cubes in the dish, spreading them evenly.
- In a large bowl, whisk together the eggs, milk, cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is dissolved and the mixture is smooth.
- Pour the egg mixture evenly over the bread cubes. Press the bread down gently with a spatula to help it soak. If you have time, cover and refrigerate for at least 30 minutes, or overnight for a more custardy texture.
- When ready to bake, preheat the oven to 350°F (175°C). In a small bowl, mix the melted butter, brown sugar, and pecans (if using). Sprinkle this over the top of the casserole.
- Bake for 40–45 minutes, until the top is golden brown and the center is set (a knife inserted into the middle comes out clean). The internal temperature of the egg mixture should reach 160°F (71°C) as per USDA FSIS safe minimum for egg dishes.
- Let the casserole rest for 5–10 minutes before slicing. Serve warm with maple syrup.
Tips
- Use stale bread: Day-old bread soaks up the custard 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.
- Don’t oversoak: If you’re in a hurry, a 30-minute soak is fine, but overnight (up to 12 hours) gives a creamier texture. Avoid soaking longer than 24 hours, as the bread can break down.
- Check for doneness: The top may look done while the center is still runny. Use a thermometer to check the center reaches 160°F (71°C) to ensure food safety.
- Make it lighter: Swap heavy cream for more milk and use whole wheat bread to reduce calories by about 50 per serving. The texture will be slightly less rich.
Serving Suggestions
Serve the casserole warm, cut into squares, with a drizzle of maple syrup. Add fresh berries or sliced bananas for a bright contrast. For a savory twist, top with crispy bacon or a dollop of Greek yogurt. A side of turkey sausage or a fruit salad balances the sweetness nicely.
Variations
- Berry Bliss: Fold 1 cup (150 g) fresh blueberries or raspberries into the bread cubes before adding the custard.
- Chocolate Hazelnut: Spread a thin layer of chocolate-hazelnut spread between bread slices before cubing, then proceed as directed.
- Apple Cinnamon: Sauté 2 peeled, diced apples with 1 tablespoon butter and 1 teaspoon cinnamon, then layer them with the bread.
- Vegan Option: Use 2 cups (480 ml) unsweetened almond milk and 1/4 cup (60 ml) aquafaba (chickpea water) in place of eggs and cream. The texture will be softer and less custardy.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place a portion in the microwave for 1–2 minutes, or in a 350°F (175°C) oven for 10 minutes to restore crispness. You can also freeze the baked casserole for up to 3 months; thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
How many calories are in a serving of this French toast casserole?
Each serving (1/8 of the recipe) has approximately 380 calories, including the pecan topping but not the maple syrup. Adding 1 tablespoon of maple syrup adds about 50 calories.
Can I make this casserole the night before?
Yes, assemble the casserole, cover, and refrigerate for up to 12 hours. The bread will absorb the custard fully, resulting in a softer, more pudding-like texture. Bake directly from the fridge, adding 5–10 minutes to the baking time.
Why is my casserole soggy in the middle?
This usually happens if the bread is too fresh or the custard ratio is too high. Use stale bread and be sure to bake until the center is set. Also, let the casserole rest after baking—it continues to firm up as it cools.
Can I use regular sandwich bread instead of brioche?
Yes, but the texture will be denser and less rich. Use about 12 slices of white or whole wheat bread. You may need to reduce the custard by 1/4 cup (60 ml) to avoid sogginess.
Is it safe to leave the casserole out on the counter?
No, refrigerate any leftovers within 2 hours of baking. The custard contains eggs and dairy, which can harbor bacteria at room temperature.
Can I reduce the sugar to lower calories?
Yes, you can cut the granulated sugar to 1/3 cup (65 g) without affecting the structure, saving about 15 calories per serving. The topping can also be omitted to save another 20 calories.
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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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