French toast casserole is a baked dish made by soaking bread slices in a rich custard of eggs, milk, and warm spices, then baking until golden and puffed. It delivers all the flavor of classic stovetop French toast without standing at the skillet, making it ideal for feeding a crowd on holidays or weekend mornings. The bread soaks up the custard overnight, so every bite is soft in the center with a slightly crisp, caramelized top.
Ingredients
- 1 large loaf (about 16 oz / 450 g) brioche or challah bread, cut into 1-inch cubes
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3/4 cup (150 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (1.5 g) salt
- For the topping: 1/2 cup (60 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (115 g) cold unsalted butter, cut into small pieces
- 1/4 cup (30 g) chopped pecans or walnuts (optional)
Instructions
- Lightly grease a 9×13-inch (23×33 cm) baking dish. Place the bread cubes in the dish, spreading them evenly.
- 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. Press the bread down gently with a spatula to help it absorb the liquid. Cover the dish with plastic wrap and refrigerate for at least 8 hours, or overnight, to allow the bread to soak thoroughly.
- When ready to bake, preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit on the counter for 20–30 minutes while the oven heats.
- In a small bowl, combine the flour, brown sugar, and cold butter pieces. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the nuts if using.
- Sprinkle the topping evenly over the soaked bread.
- Bake for 40–45 minutes, until the casserole is puffed, golden brown, and set in the center. The internal temperature of the egg custard should reach 160°F (71°C) as the safe minimum per USDA FSIS guidelines; check with an instant-read thermometer inserted into the center.
- Let the casserole rest for 5 minutes before serving. Slice and serve warm.
Tips
- Stale bread is better: Day-old or slightly dried bread absorbs the custard more evenly without turning mushy. If your bread is fresh, cut it into cubes and spread them on a baking sheet in a 300°F (150°C) oven for 5–10 minutes to dry them out.
- Don’t skip the overnight soak: Even 2 hours helps, but a full 8-hour soak ensures the center is custard-like, not dry. If you’re short on time, use thinner bread slices and reduce the soak to 4 hours.
- Check for doneness: The top may look browned before the center is set. Use a thermometer to avoid a raw, runny middle. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
- Substitutions: Replace heavy cream with an equal amount of whole milk for a lighter version. Use a gluten-free bread and gluten-free flour in the topping if needed. For a dairy-free option, use almond or oat milk and coconut oil in place of butter.
Serving Suggestions
Serve the casserole warm with a dusting of powdered sugar and a drizzle of maple syrup. Fresh berries, sliced bananas, or a dollop of whipped cream add brightness. For a savory contrast, add a side of crispy bacon or breakfast sausage. It pairs well with a hot cup of coffee or a glass of cold milk.
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: Swirl 1/2 cup (130 g) of chocolate-hazelnut spread into the custard before pouring, and top with chopped hazelnuts.
- Apple Cinnamon: Sauté 2 peeled, diced apples in butter with 1 tsp cinnamon, then layer them between the bread cubes.
- Savory Spinach and Cheese: Omit the sugar, vanilla, and sweet spices. Add 2 cups (60 g) fresh spinach and 1 cup (100 g) shredded cheddar cheese to the custard, and reduce the milk to 1.5 cups (360 ml).
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions on a microwave-safe plate and heat in 30-second intervals until warm, or reheat in a 350°F (175°C) oven for 10–15 minutes to restore crispness. The casserole can also be frozen before baking: assemble, cover tightly, and freeze for up to 1 month. Thaw overnight in the refrigerator, then bake as directed, adding 10 minutes to the baking time.
Frequently Asked Questions
Can I make this casserole without an overnight soak? Yes, but the texture will be less custardy. Soak for at least 2 hours at room temperature, or 4 hours in the refrigerator, and reduce the baking time by 5 minutes.
What type of bread is best? Brioche, challah, or French bread are ideal because they are soft and absorbent. Regular sandwich bread can be used, but it may become too soggy; use it slightly stale and reduce the soak time.
Can I use a dairy-free milk? Yes, unsweetened almond, oat, or coconut milk work well. Use a full-fat version for a richer custard. The casserole will be slightly less creamy but still delicious.
Why is my casserole runny in the middle? This usually happens if the bread didn’t absorb enough custard or if it wasn’t baked long enough. Ensure the bread is fully saturated and bake until the center reaches 160°F (71°C).
Can I prepare the topping ahead of time? Yes, mix the flour, sugar, and butter, and store in the refrigerator for up to 2 days. Sprinkle on just before baking.
How do I know when it’s done? The edges will be golden and pulling away from the dish, the top will be puffed, and a knife inserted near the center should come out clean, or the internal temperature should read 160°F (71°C).
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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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