This French toast casserole takes everything you love about classic French toast—custardy center, caramelized edges, warm spice—and turns it into a make-ahead breakfast that serves a crowd. It works because the bread soaks overnight in a rich egg-and-cream custard, so each bite is soft and pudding-like on the inside with a beautifully bronzed, slightly crisp top. Whether you’re hosting brunch or just want a special weekend breakfast, this casserole delivers consistent, delicious results every time.
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 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For the streusel topping:
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick / 113 g) cold unsalted butter, cut into small pieces
- Optional: 1/2 cup (60 g) chopped pecans or walnuts
Instructions
- Lightly grease a 9×13-inch baking dish. Arrange the bread cubes evenly in the dish.
- 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 down gently with a spatula to help the bread absorb the liquid. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight (up to 12 hours).
- When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter while the oven heats.
- Make the streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. 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 streusel evenly over the soaked bread.
- Bake for 40–50 minutes, until the casserole is puffed and golden brown and the center is set. The internal temperature of the egg custard should reach 160°F (71°C) as the safe minimum for egg dishes, checked with a food thermometer.
- Let the casserole rest for 10 minutes before serving. This allows it to set and makes slicing easier.
Tips
- Bread choice: Brioche or challah are ideal because they’re rich and absorb custard well. If using a firmer bread like sourdough, you may need to increase the soaking time to ensure it’s fully saturated.
- Don’t skip the soak: At least 4 hours is essential; overnight gives the best texture. If you’re short on time, you can bake after just 30 minutes, but the center will be less custardy.
- Cover if browning too fast: If the top is getting too dark before the center is set, loosely tent with foil for the last 10–15 minutes of baking.
- Make it your own: Add a handful of chocolate chips, dried cranberries, or sliced bananas to the bread before pouring the custard.
Serving Suggestions
Serve the casserole warm, straight from the dish, with a drizzle of maple syrup and a dusting of powdered sugar. It pairs beautifully with fresh berries, a dollop of whipped cream, or a side of crispy bacon or sausage. For a brunch spread, add a simple green salad or fresh fruit salad to balance the richness.
Variations
- Berry French Toast Casserole: Layer 1–2 cups (150–250 g) of fresh or frozen berries (blueberries, raspberries, or sliced strawberries) between the bread cubes before adding the custard.
- Apple Cinnamon: Sauté 2 peeled, diced apples with 1 tablespoon butter and 1 teaspoon cinnamon until slightly softened, then fold into the bread mixture.
- Savory-Sweet: Reduce the sugar to 1/4 cup (50 g) and omit the cinnamon and nutmeg. Add 1 cup (100 g) of shredded Gruyère or cheddar and 1/2 cup (75 g) of cooked, crumbled bacon to the bread before soaking.
- Vegan Option: Substitute the eggs with 2 cups (480 ml) of unsweetened non-dairy milk mixed with 2 tablespoons of cornstarch, and use a vegan butter substitute in the streusel. The texture will be slightly less rich but still delicious.
Storage and Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions on a microwave-safe plate and microwave on high for 1–2 minutes, or until warmed through. For a crispier texture, reheat in a 350°F (175°C) oven for 10–15 minutes. You can also freeze the baked casserole for up to 2 months; thaw in the refrigerator overnight and reheat in the oven as directed.
Frequently Asked Questions
Can I make this casserole the night before? Absolutely! In fact, overnight soaking is recommended for the best texture. Simply assemble the casserole, cover, and refrigerate for up to 12 hours before baking.
Can I use regular sandwich bread instead of brioche? Yes, but the texture will be less rich and may turn slightly soggy. If using sandwich bread, you can reduce the custard slightly (use 6 eggs and 1 1/2 cups milk) to avoid a mushy result.
Why did my casserole come out soggy in the middle? This usually happens when the bread hasn’t absorbed enough custard or the baking time was too short. Make sure to press the bread down while soaking and bake until the center reaches 160°F (71°C).
Can I freeze the unbaked casserole? Yes, you can freeze the assembled (but unbaked) casserole for up to 1 month. Thaw in the refrigerator overnight before baking. You may need to add 10–15 minutes to the baking time.
Can I use a dairy-free milk alternative? Yes, you can substitute the whole milk and heavy cream with unsweetened almond, oat, or coconut milk. The casserole will be lighter and slightly less creamy, but still tasty.
How do I know when it’s done? The top should be golden brown and puffed, and the center should be set (not jiggly). The most reliable check is the internal temperature: insert a food thermometer into the center; it 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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