This Julie Chrisley French Toast Casserole is a make-ahead breakfast casserole that turns simple bread, eggs, and milk into a golden, custardy, and lightly spiced dish. It works because the bread soaks overnight, so every bite is soft in the middle with a slightly crisp, caramelized top. It’s perfect for holidays, brunch, or any morning you want a warm, satisfying dish without standing over the stove.
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 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 topping:
- 1/2 cup (1 stick / 113 g) unsalted butter, melted
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (50 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 egg mixture evenly over the bread cubes. Press the bread down gently with a spatula to help it soak up the liquid. Cover the dish with plastic wrap and refrigerate for at least 8 hours, or overnight.
- 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.
- In a small bowl, mix the melted butter, brown sugar, flour, and pecans (if using) until crumbly. Sprinkle this topping evenly over the casserole.
- Bake uncovered for 40–45 minutes, until the top is golden brown and the center is set. The internal temperature of the egg mixture should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes, when checked with a food thermometer.
- Let the casserole rest for 5–10 minutes before slicing and serving warm.
Tips
- Bread choice: Stale or slightly dried bread soaks up the custard better than fresh, soft bread. If your bread is very fresh, cut it into cubes and let it sit out for an hour before assembling.
- Don’t skip the soak: The overnight refrigeration is essential for the bread to absorb the custard. If you’re short on time, aim for at least 4 hours, but the texture will be less custardy.
- Cover if browning too fast: If the top is browning too quickly during baking, loosely tent the dish with foil for the last 10–15 minutes.
- Check for doneness: The center should be just set and not jiggle when you shake the dish. A thermometer inserted into the center should read 160°F (71°C).
Serving Suggestions
Serve the casserole warm with a drizzle of maple syrup, a dusting of powdered sugar, or a spoonful of whipped cream. Fresh berries or sliced bananas add a bright contrast. For a savory balance, serve with crispy bacon or breakfast sausage links.
Variations
- Berry Bliss: Scatter 1 cup (150 g) of fresh or frozen blueberries, raspberries, or sliced strawberries over the bread before pouring the custard.
- Apple Cinnamon: Sauté 2 peeled, chopped apples in 1 tablespoon of butter with 1 teaspoon of cinnamon, then fold into the bread cubes.
- Chocolate Chip: Sprinkle 1/2 cup (90 g) of semi-sweet chocolate chips over the bread before adding the custard.
- Gluten-Free: Use a gluten-free French bread or brioche and substitute the all-purpose flour in the topping with a gluten-free flour blend.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion on a microwave-safe plate and heat in 30-second intervals 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 overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this casserole without letting it sit overnight? Yes, but the texture will be more like a bread pudding with a softer, less custardy center. The overnight soak allows the bread to fully absorb the liquid, creating a more cohesive and tender casserole.
Can I use a different type of bread? Absolutely. Challah, brioche, or even a sturdy sourdough work well. Avoid very thin, soft sandwich bread, as it can turn mushy.
Can I use half-and-half instead of heavy cream? Yes, you can substitute half-and-half for the heavy cream. The casserole will be slightly less rich and a bit lighter, but still delicious.
Why is my casserole soggy in the middle? This usually happens if the casserole isn’t baked long enough or if the bread was too fresh and didn’t absorb the custard evenly. Ensure the center reaches 160°F (71°C) and let it rest for a few minutes before serving.
Can I add a streusel topping the night before? It’s best to add the streusel just before baking. If added the night before, the butter will soak into the bread and the topping won’t be crumbly.
Can I double the recipe? Yes, double all ingredients and use a larger baking dish or two 9×13-inch pans. You may need to increase the baking time by 5–10 minutes, so check for doneness with a thermometer.
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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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