French toast casserole is a baked twist on the classic breakfast, layering thick slices of bread in a rich custard of eggs, milk, and cinnamon, then baking until golden and puffed. It’s the perfect make-ahead dish for holidays, brunches, or lazy weekends because you can assemble it the night before and pop it in the oven in the morning. The result is a soft, custardy center with crisp, caramelized edges—far easier than standing at the stove flipping individual slices.
Ingredients
- 1 large loaf (about 16 oz / 450 g) brioche, challah, or French bread, cut into 1-inch (2.5 cm) 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
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- For the topping:
- 2 tablespoons (28 g) unsalted butter, melted
- 2 tablespoons (25 g) brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray. Place the bread cubes evenly in the dish, spreading them out.
- 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 cubes. Using a spatula, gently press the bread down so all pieces are submerged. Cover the dish with plastic wrap or foil and refrigerate for at least 8 hours, or up to 24 hours, so the bread absorbs the custard.
- When ready to bake, preheat the oven to 350°F (175°C). Remove the dish from the fridge and let it sit on the counter for 15–20 minutes while the oven heats.
- In a small bowl, mix the melted butter, brown sugar, and cinnamon for the topping. Drizzle or sprinkle this over the casserole.
- Bake uncovered for 40–45 minutes, until the top is golden brown and the center is set (a knife inserted in the middle should come out mostly clean). The internal temperature of the egg custard should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes, checked with a food thermometer.
- Let the casserole rest for 5–10 minutes before slicing and serving. It will firm up as it cools.
Tips
- Use stale bread: Slightly stale or day-old bread absorbs the custard better without turning mushy. If your bread is fresh, dry the cubes on a baking sheet in a 300°F (150°C) oven for 10 minutes before assembling.
- Don’t skip the soak: The overnight rest is essential—it allows the custard to fully saturate the bread. If you’re short on time, a minimum of 2 hours will work, but the texture won’t be as creamy.
- Check for doneness: The center should jiggle slightly when you shake the pan, but it should not be liquid. Use a thermometer to be safe—egg dishes need to reach 160°F (71°C).
- Substitutions: Swap the heavy cream for all milk (use 3 cups total) for a lighter version, or use half-and-half. For dairy-free, use almond or oat milk and a dairy-free butter substitute; the texture will be slightly less rich.
Serving Suggestions
Serve warm with a drizzle of maple syrup, a dusting of powdered sugar, and fresh berries or sliced bananas. A dollop of whipped cream or a scoop of vanilla ice cream makes it extra indulgent. For a savory contrast, add crispy bacon or breakfast sausage on the side. It also pairs well with a hot cup of coffee or a glass of freshly squeezed orange juice.
Variations
- Berry Bliss: Fold 1 cup (150 g) fresh or frozen blueberries, raspberries, or sliced strawberries into the bread cubes before adding the custard.
- Apple Cinnamon: Sauté 2 peeled, diced apples in butter with 1 teaspoon cinnamon for 5 minutes, then layer them between the bread cubes.
- Chocolate Hazelnut: Swirl 1/2 cup (120 g) chocolate-hazelnut spread into the custard before pouring over the bread, and top with chopped hazelnuts.
- Savory Spin: Omit the sugar, vanilla, and cinnamon. Add 1 cup (100 g) shredded cheddar cheese, 1/2 cup (60 g) cooked crumbled bacon, and 2 tablespoons chopped chives to the custard. Reduce the milk to 1 1/2 cups (360 ml) and skip the topping.
- Gluten-Free: Use a gluten-free bread loaf (like a brioche-style) and ensure your other ingredients are certified gluten-free.
Storage and Reheating
Store leftovers 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, about 1–2 minutes. For a crispier texture, reheat in a toaster oven or under the broiler for 2–3 minutes. You can also freeze the baked casserole for up to 3 months—wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this without an overnight soak? Yes, but the texture will be less custardy. A minimum of 2 hours in the fridge is recommended; even 30 minutes at room temperature will help, but the bread may not be fully soaked through.
What’s the best bread to use? Brioche, challah, or a sturdy French loaf work best because they are dense and absorb custard well without falling apart. Avoid thin sandwich bread, which can become soggy.
Why is my casserole runny in the middle? This usually means it wasn’t baked long enough or the bread didn’t absorb enough custard. Make sure the bread is fully coated and press it down during the soak. Bake until the center reaches 160°F (71°C) and the edges are browned.
Can I double the recipe? Absolutely. Use a larger baking dish (e.g., 11×15-inch or two 9×13-inch pans) and increase the baking time by 5–10 minutes. Check the internal temperature to ensure it’s fully set.
Can I use low-fat milk? Yes, but the casserole will be less rich and creamy. Whole milk or a combination of milk and cream gives the best texture. If using skim or 2%, consider adding an extra egg yolk to compensate.
Can I prepare the topping ahead? Yes, mix the butter, brown sugar, and cinnamon and store it in a small container in the fridge for up to 3 days. Sprinkle it on just before baking.
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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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