This French toast casserole is the ultimate Christmas morning breakfast: a thick, custardy base of brioche or challah soaked overnight in a spiced egg mixture, then baked until puffed and golden. It feeds a crowd with zero standing at the stove, and the topping of brown sugar and pecans turns into a crackly, caramelized crust that contrasts beautifully with the soft, tender center. Make it the night before, pop it in the oven while the coffee brews, and you have a festive, warming dish that feels like a hug on a plate.
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 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For the topping:
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (115 g) unsalted butter, cold and cut into small pieces
- 1/2 cup (60 g) chopped pecans or walnuts
- Optional for serving: maple syrup, powdered sugar, fresh berries
Instructions
- Lightly grease a 9×13-inch (23×33 cm) baking dish. Arrange the bread cubes evenly in the dish, filling it to the top (they will compress slightly as they soak).
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is dissolved and the mixture is smooth. Pour the custard evenly over the bread, pressing down gently with a spatula to ensure all cubes are soaked. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 8 hours, or overnight (up to 24 hours).
- When ready to bake, remove the dish from the refrigerator and let it sit at room temperature for 30 minutes while the oven preheats to 350°F (175°C).
- Make the topping: In a medium bowl, combine the brown sugar, flour, and cold butter pieces. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped nuts. Sprinkle the topping evenly over the soaked bread.
- Bake uncovered for 40–45 minutes, 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; check with a food thermometer.
- Let the casserole rest for 5–10 minutes before slicing. Serve warm, with maple syrup and a dusting of powdered sugar if desired.
Tips
- Stale bread is better: Day-old bread soaks up the custard more evenly without turning mushy. If your bread is fresh, cube it and leave it out on a baking sheet for an hour or two before assembling.
- Don’t skip the overnight soak: The 8-hour minimum is crucial for the custard to fully saturate the bread. Less time means a drier, less cohesive casserole.
- Make it gluten-free: Use a sturdy gluten-free bread (like a French loaf) and gluten-free all-purpose flour in the topping. The texture will be slightly denser but still delicious.
- Watch the topping: If the top is browning too quickly during baking, loosely tent the dish with foil for the last 15 minutes.
Serving Suggestions
Serve this casserole as the centerpiece of a Christmas brunch. Pair it with crispy bacon or breakfast sausage, a bowl of fresh fruit salad, and a pitcher of orange juice or mimosas (for adults, of course). A dollop of whipped cream or a spoonful of vanilla yogurt adds a nice tangy contrast. For a festive touch, sprinkle with pomegranate seeds or a few fresh cranberries before serving.
Variations
- Apple Cinnamon: Sauté 2 peeled, diced apples in butter with a tablespoon of sugar until soft, then layer them between the bread cubes before adding the custard.
- Chocolate Hazelnut: Spread a thin layer of chocolate-hazelnut spread on half the bread slices before cubing, then assemble as directed. Omit the nuts in the topping or use chopped hazelnuts.
- Savory-Sweet: Reduce the sugar to 1/4 cup (50 g) and add 1/2 cup (50 g) of grated Gruyère or sharp cheddar cheese to the custard. Top with crispy prosciutto instead of the sweet topping.
- Pumpkin Spice: Replace the nutmeg with 1 teaspoon pumpkin pie spice and add 1/2 cup (120 g) pumpkin purée to the custard. Bake as directed.
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, covered with foil to prevent drying. You can also freeze the baked, cooled casserole for up to 3 months; thaw overnight in the fridge before reheating. The topping will soften upon reheating, but the flavor remains wonderful.
Frequently Asked Questions
Can I use regular sandwich bread instead of brioche? Yes, but the casserole will be less rich and slightly more dense. Use a sturdy white bread or sourdough; avoid thin, flimsy bread that disintegrates.
Can I assemble this casserole the morning of Christmas Day? You can, but it needs at least 8 hours of soaking. If you’re short on time, reduce the milk to 1 1/2 cups (360 ml) and let the casserole sit for 2 hours at room temperature before baking—it won’t be as custardy, but it will still work.
Why did my casserole turn out soggy in the middle? This usually happens when the bread wasn’t fully saturated before baking, or when the casserole is underbaked. Make sure the custard is evenly distributed and bake until the center is set and a thermometer reads 160°F (71°C).
Can I make this dairy-free? Yes, substitute the whole milk with unsweetened almond or oat milk, the heavy cream with full-fat coconut milk, and the butter with vegan butter or coconut oil. The texture will be slightly less rich.
How far ahead can I make the topping? The topping can be mixed up to 2 days in advance and stored in the fridge in a zip-top bag. Sprinkle it on just before baking.
Can I halve this recipe? Absolutely. Use a 9×9-inch (23×23 cm) pan and halve all ingredients. The baking time will be similar, so start checking at 35 minutes.
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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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