This French toast casserole is a make-ahead breakfast that turns humble bread, eggs, and milk into a golden, custardy bake with a sweet, crunchy topping. Inspired by the popular Spend With Pennies version, it layers thick bread slices in a rich cinnamon- vanilla custard, then bakes until puffed and set. It’s the perfect dish for holidays, brunches, or any morning when you want a warm, satisfying meal without standing at the stove flipping individual slices.
Ingredients
- 1 loaf (about 16 oz / 450 g) French bread or brioche, cut into 1-inch cubes (about 10 cups)
- 8 large eggs
- 2 cups (480 ml) whole milk
- 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
- For the topping:
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick / 113 g) unsalted butter, cold and cut into small pieces
- Optional: 1/2 cup (60 g) chopped pecans or walnuts
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 well combined and the sugar is dissolved.
- Pour the egg mixture evenly over the bread cubes. Press down gently with a spatula to help the bread absorb the custard. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (8–12 hours).
- When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter for 20–30 minutes while the oven heats.
- Make the topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter pieces and use a pastry blender or your fingers 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 casserole.
- Bake 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 custard should reach 160°F (71°C), the safe minimum for egg dishes as recommended by the USDA FSIS.
- Let the casserole rest for 5–10 minutes before slicing and serving. Serve warm, with maple syrup if desired.
Tips
- Bread choice: Use a sturdy bread like French bread, brioche, or challah. Day-old or slightly stale bread absorbs the custard better than fresh, very soft bread. If using fresh bread, dry the cubes in a 300°F (150°C) oven for 5–10 minutes before assembling.
- Don’t skip the soak: The overnight refrigeration is key—it allows the bread to fully absorb the custard, resulting in a creamy, tender interior. If you’re short on time, a minimum of 4 hours is needed, but the longer the better.
- Check for doneness: Ovens vary, so start checking at 40 minutes. The center should be set but still slightly soft—it will firm up as it rests. Overbaking can dry out the casserole.
- Make it gluten-free: Use a good-quality gluten-free bread (like a French loaf) and substitute the all-purpose flour in the topping with a gluten-free blend. The texture will be slightly more delicate, so handle gently.
Serving Suggestions
Serve this casserole warm from the oven with a drizzle of pure maple syrup, a dusting of powdered sugar, or a spoonful of whipped cream. It pairs beautifully with fresh berries, sautéed apples, or a side of crispy bacon or sausage for a hearty brunch. For a festive touch, add a sprinkle of cinnamon or a dollop of crème fraîche.
Variations
- Berry French Toast Casserole: Scatter 1–2 cups (150–250 g) of fresh or frozen blueberries, raspberries, or sliced strawberries over the bread cubes before pouring the custard.
- Apple Cinnamon: Sauté 2 peeled, diced apples with 1 tablespoon butter and 1 teaspoon cinnamon until softened, then layer them with the bread.
- Chocolate Hazelnut: Spread a thin layer of chocolate-hazelnut spread between the bread slices before cubing, or add 1/2 cup (85 g) chocolate chips to the custard.
- Savory-Sweet: Omit the nutmeg and reduce the sugar to 1/4 cup (50 g), then add 1/2 teaspoon black pepper and 1 cup (150 g) cooked, crumbled bacon or sausage.
Storage and Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3–4 days. To reheat, place a portion on a microwave-safe plate and heat in 30-second intervals until warmed through, 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 casserole: wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as above.
Frequently Asked Questions
Can I make this casserole without refrigerating overnight? Yes, but the texture will be less custardy. If you skip the soak, let the casserole sit at room temperature for 30–60 minutes before baking, and expect a slightly firmer, more bread-pudding-like texture.
What if I don’t have heavy cream? You can substitute an equal amount of whole milk or half-and-half. The casserole will be slightly less rich, but still delicious.
Why is my casserole soggy in the middle? This usually happens when the bread is too soft or the casserole is underbaked. Use a sturdy bread, ensure the custard is fully absorbed, and bake until the center is set and reaches 160°F (71°C).
Can I use a different size dish? Yes, but adjust baking time. A 9×13-inch dish gives a thicker casserole; a larger, shallower dish will bake faster (check at 30 minutes). A smaller dish will need more time.
How do I know when it’s done? The top should be golden brown, and the center should be just set—it will jiggle slightly but not look liquid. A knife inserted in the center should come out clean, and the internal temperature should read 160°F (71°C) on an instant-read thermometer.
Can I use plant-based milk and eggs? Yes, but the texture will differ. Use a thick plant-based milk like oat or soy, and a commercial egg replacer or flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The casserole will be softer and less rich; bake until set and check with a thermometer if using a substitute that’s safe to 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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